Pioneer Woman Couscous Salad

This easy and delicious Pioneer Woman couscous salad is a quick, nutritious meal perfect for any occasion. Packed with fresh veggies, tangy feta, and a zesty dressing, it’s simple to make and can be customized with ingredients you have on hand. Enjoy the vibrant flavors in every bite!

Ingredients Needed

• 1 cup Moroccan couscous
• 1 1/2 teaspoons kosher salt, divided
• 1/4 cup plus 1 teaspoon olive oil, divided
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 garlic clove, finely chopped
• 1 pint multi-colored cherry tomatoes, halved (about 1 1/2 cups)
• 1 English cucumber, sliced and quartered (about 1 1/2 cups)
• 1/3 cup crumbled feta cheese
• 1/3 cup toasted, chopped walnuts
• 1/3 cup thinly sliced green onion
• 1/4 cup chopped Italian parsley
• 1 tablespoon chopped fresh dill
• 3 tablespoons pomegranate seeds (optional for garnish)

How To Make Couscous Salad

1. Prepare the couscous: In a small pot, bring 1 cup of water to a boil. Stir in couscous and 1 teaspoon salt. Remove from heat, cover, and let sit for 5 minutes. Add 1 teaspoon olive oil and fluff with a fork. Let it cool completely.
2. Make the dressing: In a large bowl, whisk together the remaining 1/4 cup olive oil, lemon juice, Dijon mustard, garlic, and the remaining 1/2 teaspoon salt until well combined.
3. Assemble the salad: Add the cherry tomatoes, cucumber, feta, walnuts, green onion, and cooled couscous to the dressing. Toss everything together until well-coated.
4. Finish the salad: Stir in the chopped parsley and dill. Garnish with pomegranate seeds, if desired.

Recipe Tips

• Cool the couscous completely: Let the couscous cool fully before adding it to the salad. This prevents the dressing from becoming too warm and keeps the salad crisp.
• Toast the walnuts: Toasting the walnuts brings out their flavor and adds a delicious crunch to the salad.
• Use fresh lemon juice: Freshly squeezed lemon juice will give the dressing a bright, zesty flavor compared to bottled lemon juice.
• Customize the vegetables: Feel free to add other vegetables like bell peppers or olives, depending on what you have on hand or what you prefer.
• Chill before serving: Let the salad chill in the fridge for 30 minutes before serving. This helps the flavors meld together for a tastier dish.

How To Store Leftovers

• Refrigerate: Let the leftover couscous salad cool to room temperature before placing it in an airtight container. Store it in the fridge for up to 3 days.
• Reheating: Let leftover couscous salad come to room temperature or microwave for 20-30 seconds if you prefer it warm. Avoid reheating multiple times.

Nutrition Facts

• Calories: 212
• Total Fat: 12 g
• Saturated Fat: 2 g
• Cholesterol: 5 mg
• Sodium: 470 mg
• Potassium: 230 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 2 g
• Sugars: 3 g
• Protein: 5 g​

More Pioneer Woman Recipes:

• Pioneer Woman Cranberry Jello Salad
• Pioneer Woman Grape Salad
• Pioneer Woman Spinach Strawberry Salad
• Pioneer Woman Hash Brown Potato Salad
• Pioneer Woman Cowboy Salad