Couscous Salad with Lemon Lime and Cilantro Dressing
Bright, zesty, and fresh! This couscous salad is tossed in a creamy lemon-lime herb dressing with feta, avocado, and crunchy veggies—perfect for a light lunch or vibrant side dish.
Servings 4
Calories 403
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.
Video
Notes
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!
Nutrition
Calories: 403 | Carbohydrates: 46g | Protein: 14g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 32mg | Sodium: 732mg | Potassium: 568mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1122IU | Vitamin C: 28mg | Calcium: 243mg | Iron: 2mg