Toasted Couscous Salad Recipe

Name: Toasted Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar; 1 tablespoon honey; 1/4 teaspoon Dijon mustard; 1 clove garlic, minced; 1/3 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 4 cups low-sodium chicken broth; 2 cups couscous; Kosher salt; 1 1/2 cups cherry tomatoes, quartered; 3/4 cup crumbled feta; 1/4 cup rough chopped fresh Italian parsley; 4 scallions, finely sliced; 1 hothouse cucumber, seeded and chopped; 1 small red onion, diced

Servings: persons

2 tablespoons red wine vinegar
1 tablespoon honey
1/4 teaspoon Dijon mustard
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
2 cups couscous
Kosher salt
1 1/2 cups cherry tomatoes, quartered
3/4 cup crumbled feta
1/4 cup rough chopped fresh Italian parsley
4 scallions, finely sliced
1 hothouse cucumber, seeded and chopped
1 small red onion, diced

1
For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl.
2
While whisking, drizzle in the olive oil so it lightly emulsifies.
3
Season with salt and pepper and set aside.
4
For the couscous: Heat the chicken broth in a pot over medium-high heat.
5
Set another large pot over high heat and add the couscous.
6
Allow the couscous to brown while you toss and stir it, about 5 minutes.
7
When it is done it will be lightly browned and fragrant.
8
Season the couscous with salt.
9
Add the heated chicken broth to the couscous and shut off the heat.
10
Cover and allow to stand for 5 to 7 minutes.
11
Remove the lid and fluff the couscous with a fork.
12
Add the chopped vegetables to the vinaigrette and toss to coat everything evenly.
13
Fold in the couscous and serve.

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons red wine vinegar, 1 tablespoon honey, 1/4 teaspoon Dijon mustard, 1 clove garlic, minced, and more.

Yes, Toasted Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Toasted Couscous Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions