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Cous cous salad

Does anyone have a favorite cous cous salad recipe? I'm looking for something that has veggies, herbs and perhaps a tangy dressing that would still taste good at room temperature. Also is there any difference in color or size of the types of cous cous sold?

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  1. MIne tends to have things like peppers, parsley, preserved lemons, onion, cucumber, chickpeas. Dressing is never anything more than olive oil and lemon juice.

    Most cous cous I see is the same size and colour - although occasionally there's the much larger Palestinian couscous (maftoul) but I've only ever cooked that as a hot carb. rather than for salad.

    1. i make my couscous with chicken stock first and granulated garlic so it has a lot of its own flavor, and then add toasted pine nuts, chopped roasted veggies (brussells sprouts are a fave) or steamed - diced yellow squash is good too, currants, sultanas or dried cherries, chopped cilantro or parsley, lots of minced shallots, and a lemony dijon vinaigrette. once i had it with that dressing (and added minced shallots) and simply chopped up frisee... that may have been my favorite.

      1 Reply
      1. re: mariacarmen

        gad that sounds good maria.
        love the Brussels [oven roasted?] and dried cherries cilantro too

      2. A friend of mine makes a salad with either Israeli or regular couscous, roasted zucchini, eggplant, yellow squash, onions and bell peppers, and dresses it with tzatziki, which sounds odd but is actually really tasty. Good cold or room temp.

        2 Replies
        1. re: biondanonima

          That sounds a lot like mine, but instead of tzatziki I make a spicy tomato dressing:


          and add feta or halloumi

          1. re: gembellina

            bobs big boy burgers used to have a T&S dressing that was truly yumderful

        2. Thank you very much, Harters, Maria and Bio, YUM!!

          1. Here are 2 recipes from Yotam Ottolenghi that are delicious. The first one is made with both couscous and mograbiah (larger than couscous) and oven dried tomatoes and labneh. http://www.ottolenghi.co.uk/recipes/c... The oither one is called green couscous. The couscous is covered in an heb paste made of parsley, cilantro, mint and dill and is garnished with pistachios, green onions and arugula. http://kahakaikitchen.blogspot.com/20... Both of these dishes are great at room temperature and easy to make in advance.

            1. my couscous salad is made with medium-grain (only a personal preference), diced tomatoes, diced cucumbers, chopped parsley or mint (or both, depends on what's on hand), green onions, feta cheese, and tossed with lemon juice and olive oil (salt and pepper, too, of course)

              Best served cold.

              1. I find that the cous-cous tends to absorb the dressing, and tastes blander than when you first dress it. So I tend to use a fairly agressive dressing - lemon juice, wine vinegar, spices, garlic, salt, pepper, maybe a bit of tabasco - and some flavourful ingredients, like chopped green onion, or parsely, or cilantro, or olives.

                1 Reply
                1. re: tastesgoodwhatisit

                  I agree, tastes good. The mixture often seems pretty bland. The recipe I use has the zest of a lemon in addition to the lemon juice and olive oil. It also has lots of scallions and some chickpeas and whatever vegetables are looking good, like corn, cucumbers or zucchini and anything else that looks good.

                  Lots of good ideas here. I think I'll try the curry and craisins next time.

                2. I cook the cous cous with chicken broth & curry powder. After it has cooled I add craisins, almonds, cilantro, lime juice & salt. If it's too dry I add a little oil.

                  1. here's one we do a lot. it always goes over well.


                    1. I love this recipe for Orzo with Roasted Vegetables and I have made it with couscous (and also quinoa).


                      1. If it's summer and you've got fresh tomatoes then those, fresh mozzarella, red onion, balsamic or red wine vinegar and olive oil. Other times of the year, roasted red peppers, fresh creamy goat cheese plus the vinegar and oil, lots of black pepper. I prefer Israeli couscous because it's a larger grain.

                        1. I've done it w/ pesto, sundried tomatoes/raisins/cranberries, toasted pine nuts/other nuts, and finely chopped vegetables like carrots.

                          1. Thank you all! Your tips, recipes and suggestions are GREAT!

                            1. A local restaurant does a cous cous salad that I love, especially in the summer --

                              Grilled chicken, diced mango, spiced pecans, mixed field greens, grapes, and sun dried cranberries with ginger vinaigrette served over a bed of couscous with almonds.

                              1 Reply
                              1. re: ForFoodsSake

                                You all have me just itching to try some new cous cous twists. Thank you.

                              2. my favorite variation... sometimes israeli, sometimes, fine or medium grain, sundried tomatoes, diced fresh tomatoes, marinated cocktail onions, currants, basil, lime juice, rice vinegar, and a splash of olive oil.

                                1 Reply
                                1. re: Emme

                                  Thanks Emme, I like your recipe too!