Couscous Salad Recipe
You won't believe this combination of easy couscous salad with a dreamy basil vinaigrette! It's easy, great for meal prep, and perfect every time.
Servings: 2 salads
Calories: 580kcal
Ingredients
Sumac Marinated Onions
- 1 large red onion, thinly sliced
- 1 tablespoon extra virgin olive oil
- ½ tablespoon sumac (more to taste if desired)
- ¼ teaspoon salt salt to taste if needed
- ⅛ teaspoon red pepper flakes (more or less to taste)
Basil Vinaigrette:
- 1 ½ cups fresh basil leaves, packed (70g)
- 1 medium shallot, roughly chopped
- 1 clove garlic, roughly chopped
- ½ cup extra virgin olive oil (100g)
- 2 tablespoons fresh lemon juice + zest from ½ of the lemon
- 1 teaspoon white wine vinegar
- 1 teaspoon sea salt
- ⅛ teaspoon red pepper flakes
For the Salad:
- 1 cup pearl couscous (160g)
- 1 teaspoon sea salt
- 1 cup frozen green peas (135g)
- 1 cup baby arugula (30g)
- 1 cup baby spinach (30g)
- 2 mini cucumber, thin, round slices
- ½ cup roasted pecans, roughly chopped (57g)
Instructions
- Sumac Onions: Place 1 large sliced red onions in a medium sized bowl. Add in 1 tablespoon olive oil, ½ tablespoon sumac, ¼ teaspoon salt, and ⅛ teaspoon red pepper flakes. Stir together until onions are well coated. Place in fridge for at least 20 minutes before using. Can prep ahead overnight.
- Basil Vinaigrette: To a small blender or using an immersion blender, add 1 ½ cups packed basil, 1 medium roughly chopped shallot, 1 roughly chopped clove of garlic, ½ cup olive oil, 2 tablespoon fresh lemon juice and the zest of ½ of the lemon, 1 teaspoon each white wine vinegar and salt, and ⅛ teaspoon red pepper flakes. Blend until you have a smooth and cohesive dressing. Place in fridge until ready to use.
- Couscous: Cook 1 cup pearl couscous according to packaged instructions, adding in 1 teaspoon of sea salt when adding the couscous. When finished, let it sit for 5 minutes before removing the cover. Then, remove cover, fluff with a fork and add in 1 cup of frozen green peas. Stir together and replace the lid. Allow to sit for 10 minutes.
- Salad: Between 2 bowls or plates, evenly divide the 1 cup each of arugula and spinach, 2 mini cucumbers, and ½ cup of pecans. Add desired amount of sumac onions, cooked couscous, and vinaigrette.
Video
Notes
*Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 1bowl of salad | Calories: 580kcal | Carbohydrates: 48g | Protein: 10g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Sodium: 1328mg | Potassium: 483mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1698IU | Vitamin C: 27mg | Calcium: 83mg | Iron: 2mg
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