Couscous Salad with Lime Basil Vinaigrette is a bright, zesty, and refreshing dish that’s perfect for warm weather, picnics, meal prep, or as a flavorful side. Fluffy couscous pairs beautifully with crisp vegetables and a tangy lime-basil vinaigrette that adds a fresh herbaceous punch to every bite. Light yet satisfying, this salad is a crowd-pleaser and incredibly easy to make.
Why You’ll Love This Recipe
- Quick to make—ready in under 30 minutes
- Bursting with fresh, citrusy flavor from the lime basil vinaigrette
- Perfect as a side or light main dish
- Easily customizable with your favorite vegetables or add-ins
- Great for meal prep and potlucks
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the couscous salad:
- Couscous
- Cherry tomatoes, halved
- Cucumber, diced
- Red bell pepper, chopped
- Red onion, finely diced
- Fresh parsley or mint (optional)
- Feta cheese (optional)
- Chickpeas or white beans (optional, for protein boost)
For the lime basil vinaigrette:
- Fresh basil leaves
- Fresh lime juice
- Olive oil
- Honey or maple syrup
- Dijon mustard
- Garlic, minced
- Salt
- Black pepper
directions
- Cook couscous according to package instructions. Fluff with a fork and let cool.
- While the couscous is cooling, prepare the vinaigrette: In a blender or food processor, combine basil, lime juice, olive oil, honey, Dijon mustard, garlic, salt, and pepper. Blend until smooth and emulsified.
- In a large mixing bowl, combine cooled couscous, tomatoes, cucumber, bell pepper, red onion, and herbs.
- Pour the vinaigrette over the salad and toss well to coat.
- Add feta and chickpeas, if using, and gently mix to combine.
- Taste and adjust seasoning as needed. Serve chilled or at room temperature.
Servings and timing
This recipe makes about 46 servings.
Preparation time: 15 minutes
Cooking time: 510 minutes
Total time: 25 minutes
Variations
- Add grilled chicken or shrimp: For a more filling protein-packed salad.
- Make it vegan: Skip the feta or use a plant-based cheese alternative.
- Use pearl couscous: Swap regular couscous for Israeli (pearl) couscous for more texture.
- Change the dressing: Try a lemon-mint vinaigrette or add some chili flakes for heat.
- Include greens: Stir in baby arugula or spinach for added volume and nutrients.
storage/reheating
Store the salad in an airtight container in the refrigerator for up to 3 days.
No reheating necessary—this salad is best served chilled or at room temperature.
If storing for later, keep feta and dressing separate and mix before serving for the freshest taste.
FAQs
Can I make this salad ahead of time?
Yes, it’s great for meal prep. Just store the dressing separately and toss before serving.
What type of couscous should I use?
Quick-cooking Moroccan couscous is ideal, but you can also use pearl couscous for a heartier texture.
How do I keep couscous from clumping?
Fluff it with a fork after cooking and let it cool uncovered for a few minutes.
Can I use dried basil instead of fresh?
Fresh basil gives the vinaigrette its vibrant flavor—dried isn’t recommended for this recipe.
Is this salad gluten-free?
Traditional couscous contains gluten. To make it gluten-free, substitute with quinoa or millet.
How long does the vinaigrette last?
Stored in the fridge in a sealed jar, it will keep for up to 5 days. Shake well before using.
Can I add fruit?
Absolutely! Diced mango, pineapple, or pomegranate seeds add a lovely sweet-tart contrast.
What protein works best in this salad?
Chickpeas, grilled chicken, or even tofu all work well.
Can I freeze this salad?
Freezing isn’t recommended as the vegetables and couscous can lose texture when thawed.
What’s the best way to serve this salad?
Serve chilled or at room temperature as a side dish, light lunch, or part of a picnic spread.
Conclusion
Couscous Salad with Lime Basil Vinaigrette is a flavorful, fresh, and colorful dish that’s ideal for any occasion. With crisp veggies, fluffy couscous, and a zesty herbal dressing, it’s light yet satisfying and totally versatile. Whether you serve it as a side, lunch, or picnic favorite, this salad is sure to brighten up your plate.
Description
This bright and zesty couscous salad is bursting with fresh veggies, herbs, and a refreshing lime basil vinaigrette. It’s quick to make, perfect for picnics or meal prep, and easy to customize with your favorite seasonal ingredients.
For the Couscous Salad:
For the Lime Basil Vinaigrette:
-
Prepare the Couscous:
In a heatproof bowl, pour boiling water over couscous. Cover and let sit for 5 minutes. Fluff with a fork and let cool slightly. -
Make the Vinaigrette:
In a small bowl or jar, whisk together olive oil, lime juice, zest, mustard, honey, garlic, chopped basil, salt, and pepper until well combined. -
Assemble the Salad:
In a large bowl, combine couscous, tomatoes, cucumber, bell pepper, red onion, and basil. Add feta and nuts if using. -
Dress and Serve:
Pour the vinaigrette over the salad and toss gently to combine. Season with additional salt and pepper to taste. Serve immediately or chill for later.
Notes
-
Store in the fridge for up to 3 days.
-
Try adding chickpeas, grilled chicken, or avocado for extra protein.
-
Use pearl couscous for a slightly chewier texture.
