Lemon Herb Couscous Salad

Couscous makes a quick replacement for rice or other grains to be served as a plain side, but it is so versatile to be mixed with other ingredients to turn into salads, stuffings and other side dishes. It is also a good lunch box option as it can be kept quite well after cooked.
Keep this Lemon Herb Couscous Salad recipe for a quick, fuss free and fiber-loaded option!

Print recipe here: Lemon Herb Couscous Salad

Key facts

  • Prepare time 10mins
  • Cooking time 15mins
  • Serving: 4-6 person


  • 1.5 cups Organic Whole Wheat Couscous
  • 1/4 cup Organic extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Fresh Raw Honey
  • 1 medium organic cucumber, diced
  • 1 large organic tomato, diced
  • 1/4 cup coarsely chopped organic coriander leaf
  • 1.4 cup organic mint leave
  • 1/4 cup chopped Dehydrated walnuts
  • 1/4 cup Organic Red Seedless Jumbo Raisins
  • 2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
  • 1 teaspoon finely grated lemon zest
  • Himalayan Rock Salt (to taste)
  • Organic Black Pepper (to taste)


  1. Bring a large saucepan of salted water to a boil. Add whole wheat couscous and cook for 15 minutes or until tender. Drain.
  2. While the couscous cooks, in a large bowl, whisk the extra virgin olive oil, mustard, Fresh raw honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon ground pepper. Add the drained couscous to the dressing and mix well.
  3. Stir in the cucumber, tomato, coriander leaves, mint leaves, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed.
  4. Chill in the refrigerator for 1 hour. Serve.

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