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    You are in: Home / Recipes / Couscous Summer Salad Recipe
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    Couscous Summer Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    1 hr 10 mins

    5 mins

    Mirj's Note:

    Very Moroccan, very yummy, and not just for summer. Prep time includes time spent in the fridge.

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    Units: US | Metric


    1. 1
      Place the currants, orange juice, lemon juice, 1/3 cup canola oil, salt, cinnamon, and cayenne pepper in a jar with a tight-fitting lid and shake well.
    2. 2
      Set aside.
    3. 3
      Bring the water and 1 Tbsp.
    4. 4
      canola oil to a boil in a medium saucepan.
    5. 5
      Stir in the couscous, then remove from the heat, cover, and let stand for about 6 minutes, or until the water is absorbed.
    6. 6
      Transfer the couscous to a large bowl, fluff with a fork, and let cool.
    7. 7
      Steam the carrot and bell pepper until they are a bright color, but still crunchy, about 3 minutes.
    8. 8
      Rinse under cold water to stop the cooking process and add to the couscous.
    9. 9
      Add the onion and parsley and stir.
    10. 10
      Shake the dressing again, pour it over the couscous mixture, and stir until well blended.
    11. 11
      Refrigerate for at least 1 hour.
    12. 12
      Serve cold.

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    Ratings & Reviews:

    • on June 08, 2002


      I took this Cous Cous salad to a large family gathering the very first time I made it. It was such a beautiful salad I put it in a glass bowl and received many "Ohhh, that's a beautiful salad, what is it ? " comments. When I mentioned that it was a 'cous cous salad', they took a small spoonful and tried it and immediately came back for more, then for more again...there wasn't any salad left to take home as I had hoped. Young children also came for seconds. This salad is very light and almost on the bland side of the scale but it was a delightful addition for the spicy BBQ foods which were in multitudes. The peppers and carrots were a nice crisp texture which contrasted nicely with the cous cous. The raisins added a very nice sweet surprise and the onions again were another wonderful contrast to the raisins. At first taste I thought, this salad needs something else, but believe me it did not. It was "just right" and I would not make any changes to this wonderful salad. I will make this salad regularly and it was put in my book of 'Favorites' the minute I got home from the BBQ. grammajune Lerch

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    • on January 16, 2004


      We enjoyed this salad with our dinner tonight. It was a nice, light addition to the meal. I liked that it is made ahead of time; cuts down on chaos during dinner prep. It makes a lot and will be more than 4 servings for us. I subbed raisins for the currants. This will definitely be made again during the summer.

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    • on May 12, 2009


      I loved this! I subbed raisins and olive oil and also added some chopped almonds. It made a ton (6-8 servings) and the flavor is really subtle and delicious. It's a perfect summer dinner. The only thing I'd do differently next time is chop the onion much finer!

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    Read All Reviews (5)


    Nutritional Facts for Couscous Summer Salad

    Serving Size: 1 (385 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 520.6
    Calories from Fat 201
    Total Fat 22.3 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 318.1 mg
    Total Carbohydrate 71.9 g
    Dietary Fiber 6.2 g
    Sugars 16.7 g
    Protein 9.9 g

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