Couscous Salad

This Mediterranean-style couscous salad is built for make-ahead eating. Chickpeas bring protein and heft, while chopped cucumber, tomatoes, and scallions keep things crisp and fresh.

The dressing does more than dress. Olive oil, fresh lemon juice, minced garlic, Dijon mustard, and ground coriander create a bright, slightly warm vinaigrette that soaks into the couscous as it sits. That’s why this salad actually tastes better after an hour in the fridge than it does right after tossing.

A full cup of fresh parsley isn’t garnish here, it’s a core ingredient. It adds a grassy bite that balances the earthy chickpeas and the richness of the olive oil.

Pro Tips

• Cook the couscous and cool it completely before mixing. Warm couscous absorbs too much dressing and goes mushy.
• Seed the tomatoes. The watery pulp dilutes the dressing and makes the salad soggy by day two.
• Toss, then let it sit. Give the salad at least 30 minutes in the fridge before serving so the couscous absorbs the vinaigrette.
• Taste before serving and add more lemon juice if it needs a lift. The couscous absorbs acid as it sits.

Variations

• Greek-style: Add crumbled feta and kalamata olives for a salty, briny kick.
• Roasted vegetable version: Toss in roasted bell peppers and zucchini for a warmer, heartier salad.
• Swap the grain: Use quinoa instead of couscous for a gluten-free version with extra protein.