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Ingredients for Lemony Couscous Garden Salad in a large white serving bowl.

Lemony Couscous Garden Salad

Course Side Dish
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 6 cups

Ingredients

For the couscous

  • 1 1/4 cup water
  • 1/2 tsp Mexican oregano
  • 1/2 tsp sea salt
  • 1 cup couscous

For the salad

  • 2 cups cucumber, cubed
  • 1 1/2 cup Roma tomato, cubed
  • 1 cup orange bell pepper, chopped
  • 1/4 cup kalamato olives, sliced
  • 4.25 ounce canned crushed black olives
  • 3 tbsp scallions, minced
  • 2 tbsp fresh dill, minced
  • 1 large avocado (or 2 small avocados)
  • 2 tbsp fresh lemon juice, divided
  • 2 tbsp extra virgin olive oil
  • salt to taste

Instructions

  1. In a 2-quart pot, bring water, oregano, and salt to a boil. Turn off heat and immediately add the couscous. Level the couscous with a fork to make an even layer, cover with a lid and let steam for 5-7 minutes. Remove lid, fluff couscous with a fork. Let cool completely before adding the vegetables.

  2. While the couscous is cooling, prepare the remaining ingredients. 

    Combine 1 teaspoon lemon juice with the avocado separately before adding to the bowl of vegetables. 

    Add couscous to bowl.

  3. Pour EVOO and remaining lemon juice over all the ingredients, stir well to combine. Season with salt to taste.

Recipe Notes

If the couscous isn't breaking apart evenly and you notice some clumps, drizzle a teaspoonful of EVOO in the couscous and use your fingers to break the clumps apart. You can also fluff the couscous over a large plate or shallow bowl.

This couscous salad can be made a day in advance. Keep it refrigerated until the day of the party/dinner. Keep it covered, but take it out about an hour before you start serving so it's not too cold.