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Whip up this vibrant Couscous Salad in just 25 minutes! It’s fresh, zesty, and bursting with flavor—perfect for any meal or occasion!
Know Before You Scroll
Flavor Profile
Bright, zesty, herby, and creamy all at once. This salad brings big flavor with lemon-lime tang, fresh herbs, a cool cucumber crunch, and rich feta-avocado creaminess.
Difficulty Level
Easy. If you can boil water and blend a dressing, you’re golden.
What You’ll Need
Baby spinach or arugula, fresh cilantro, fresh parsley, mint leaves, garlic, lime, lemon, Dijon mustard, feta cheese, Greek or plain yogurt, kosher salt, black pepper, olive oil, couscous, water, fine salt, English cucumber, avocado, red onion.
Equipment Needed
Small saucepan, mixing bowls, knife, cutting board, citrus zester, blender or food processor, fork for fluffing
Top Tip
Toss your avocado with lemon juice right after dicing—this keeps it from turning brown and mushy.
Time-Saving Tips
Use store-bought pre-chopped herbs or a salad greens blend that includes spinach and arugula to cut down on prep.
Ingredient Swaps
No couscous? Try quinoa or orzo. No yogurt? Sour cream or even mayo can step in for the dressing. No feta? Goat cheese or queso fresco work great too.
Testing & Perfecting Couscous Salad
When I first started playing around with this couscous salad, I had one goal: I wanted something super fresh, herb-packed, and just a little creamy—but not too heavy. I tested a few dressings along the way (some with just olive oil and citrus, some with tahini, even one with a vinaigrette-style yogurt blend), but nothing hit quite right until I landed on this dreamy lemon-lime and cilantro situation. The combo of feta and Greek yogurt gave it a light creaminess without overpowering all those gorgeous herbs, and the zingy citrus just made everything pop. I also messed around with different grains—quinoa, bulgur, even orzo—but couscous was the clear winner for its light, fluffy texture that soaks up all that bold, herby flavor. After a few rounds of testing and tweaking, this final version felt like the perfect harmony of bright, creamy, crunchy, and fresh.
Ingredient Notes
Couscous
Best Choice
Traditional white or whole wheat instant couscous is fluffy and fast—ready in 5–10 minutes.
Substitutions
Try quinoa, bulgur, or cooked orzo for a different grain base.
Where to Find
Grain or pasta aisle, usually near rice or boxed pilaf mixes.
Herbs
Best Choice
I used fresh cilantro, mint, and parsley because they pair so well with the lime, avocado and yogurt.
Substitutions
If you don’t have cilantro, mint, or parsley, try swapping in fresh basil, dill, chives, or arugula.
Yogurt
Best Choice
Full-fat Greek yogurt gives the dressing creamy body and tang.
Substitutions
Plain regular yogurt or even sour cream can step in.
Cheese
Best Choice
Block feta in brine gives the best texture and flavor—crumbled by hand.
Substitutions
Goat cheese or queso fresco can be used for a twist.
Oil
Best Choice
Extra virgin olive oil adds richness to the couscous.
Substitutions
Avocado oil or neutral oils like canola work in a pinch.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Blend the Dressing
We’re starting with this zippy, creamy lemon-lime dressing that totally makes the salad. Into your blender or food processor, toss in a big handful of baby spinach, some fresh cilantro and parsley, a couple of mint leaves, one garlic clove, and your citrus—zest and juice from half a lime and half a lemon. Add a little Dijon for tang, some creamy Greek yogurt, and a chunk of feta. Blend that all up until it’s super smooth and green and gorgeous. Taste it. Add a pinch of salt, maybe a little more citrus if you’re feeling bold, and set it aside.
2
Cook the Couscous
In a small saucepan, bring water to a boil with a pinch of salt. Once it’s bubbling, stir in the couscous, turn off the heat, and cover it. Let it sit for about 10 minutes. When it’s ready, fluff it with a fork—it should be soft and light and just a little chewy.
3
Prep the Avocado
Now for the avocado—dice it up and give it a gentle toss with a splash of lemon juice. This helps keep it bright and creamy, not brown and sad. Set that aside too.
4
Build the Salad
Now we build. In a big bowl, add chopped cucumber, avocado, red onion, and some more fresh herbs—parsley and cilantro. In goes your fluffy couscous. Drizzle on that vibrant green dressing, add a little more crumbled feta, and toss it all together until everything is coated and gorgeous.
5
Serve and Enjoy
Give it a taste. Add salt and pepper if you need it. And if you’re serving it later, just wait to add the dressing until right before. Top it off with a few extra herbs or feta if you’re feelin’ fancy. This is light, bright, super flavorful, and ridiculously easy.
Perfect Pairings
Recipe
Couscous Salad with Lemon Lime and Cilantro Dressing
Ingredients
FOR THE LIME AND CILANTRO DRESSING
- 1 handful baby spinach (or arugula)
- ¼ cup fresh cilantro
- ¼ cup fresh parsley
- 2 mint leaves
- 1 garlic clove
- ½ lime (zested and juiced, (about 1 tablespoon of juice))
- ½ lemon (zested and juiced (about 1½ tablespoons of juice, reserve ½ tablespoon of the juice for avocado))
- 1 teaspoon Dijon mustard
- 2½ oz feta cheese
- ¼ cup Greek yogurt (or plain yogurt)
- Kosher salt
- Freshly ground black pepper
FOR THE SALAD
- 1 tablespoon olive oil
- 1 cup couscous (traditional couscous (white or whole wheat))
- 1 cup water
- ½ teaspoon fine salt
- black pepper (Freshly ground)
- 1 English cucumber (diced)
- 1 avocado (diced)
- ¼ cup red onion (chopped)
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh cilantro
- 2½ oz feta cheese (crumbled)
Instructions
FOR THE LIME AND CILANTRO DRESSING
- Add the baby spinach, cilantro, parsley, mint, garlic, lime zest and juice, mustard, feta, and yogurt to a food processor or blender. Blend until smooth. Taste for seasoning, and add more juice or salt to taste and set aside.
FOR THE SALAD
- In a small saucepan, bring water and salt to a boil. Add the oil and couscous, stir to combine, and remove from heat. Cover the pan and let it sit for 10 minutes, or until the couscous is tender. Then uncover and fluff it gently with a fork.
- In a small bowl, gently toss the diced avocado with the reserved ½ tablespoon of lemon juice to help prevent browning.
- Add the cucumber, avocado, red onion and green onions to a large mixing bowl. Mix in the remaining parsley and cilantro. Then, add the cooled couscous, dressing, and crumbled feta, tossing everything together until combined. If you’re preparing more than a day ahead, wait to add the dressing until right before serving. Season with salt and pepper to taste. Serve topped with extra red chopped red onion, crumbled feta, and chopped herbs if desired.
Tips
Erren’s Top Tips
- For the best experience, enjoy the dressed salad within the first couple of days, as the herbs may lose their freshness over time. The flavors, however, tend to deepen as they sit, making this recipe ideal for preparing in advance. If you’re making it more than a day ahead, store the dressing separately and toss it with the salad just before serving. To keep any leftovers fresh, refrigerate them in an airtight container.
- Fluff the couscous right: After cooking, use a fork—not a spoon—to fluff the couscous. This helps keep the grains light and separated instead of mushy or clumpy.
- Don’t skip the lemon juice on the avocado: That little splash of lemon isn’t just for flavor—it prevents browning and keeps your salad looking fresh even hours later.
- Use cold couscous: Let the couscous cool completely before mixing into the salad so it doesn’t wilt the herbs or soften the cucumber.
- Taste as you go: After blending the dressing, give it a taste. You might want a little more citrus, feta, or salt depending on your preferences.
- Make it your own: Want more crunch? Add chopped bell peppers or radish. Need extra protein? Toss in grilled chicken or chickpeas.
Storage & Freezing Instructions
Storing in the Fridge:Once assembled (without avocado and dressing), the salad will stay fresh in an airtight container for up to 3 days. Keep the dressing in a separate container and add just before serving. Add diced avocado fresh each time for best texture and color. Make-Ahead Tip:
You can prep all the components—dressing, couscous, chopped veggies—ahead of time and store them separately. Assemble when you’re ready to eat. Freezing? Not Recommended:
Couscous doesn’t freeze well once it’s been mixed with veggies, and avocado can turn watery after thawing. For best results, keep this one fresh!
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.FAQs
Can I use pearl couscous instead of traditional couscous?
Yes! Pearl couscous (also called Israeli couscous) has a chewier texture and works great here—just cook it according to package directions and cool before mixing.
Can I make this salad vegan?
Totally. Swap the feta for a plant-based alternative and use a dairy-free yogurt. The flavor will still pop thanks to the lemon-lime herb dressing.
How do I keep the herbs from going soggy?
Make sure the couscous is completely cooled and the herbs are dry when adding them. Wet herbs + warm grains = mushy mess.
Can I use bottled lemon and lime juice?
Fresh is best for flavor and brightness, especially in the dressing. Bottled juice works in a pinch, but the zest really makes it sing.
Is this salad good for meal prep?
Yes—with a tweak. Keep the dressing and avocado separate until ready to serve. It holds up really well in the fridge otherwise.
What can I use instead of couscous?
Try cooked quinoa, bulgur, or even orzo. Each adds a different texture and flavor but still works beautifully with the dressing and veggies.
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