Couscous Summer Salad

READY IN: 1hr 15mins
Recipe by Mirj

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

Top Review by June Lerch

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

Ingredients Nutrition


  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. Set aside.
  3. Bring the water and 1 Tbsp.
  4. canola oil to a boil in a medium saucepan.
  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. Transfer the couscous to a large bowl, fluff with a fork, and let cool.
  7. Steam the carrot and bell pepper until they are a bright color, but still crunchy, about 3 minutes.
  8. Rinse under cold water to stop the cooking process and add to the couscous.
  9. Add the onion and parsley and stir.
  10. Shake the dressing again, pour it over the couscous mixture, and stir until well blended.
  11. Refrigerate for at least 1 hour.
  12. Serve cold.

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