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
- 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.
- 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.
- Assemble the salad: Add the cherry tomatoes, cucumber, feta, walnuts, green onion, and cooled couscous to the dressing. Toss everything together until well-coated.
- 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 Couscous Salad
Description
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
Instructions
- 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.
- 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.
- Assemble the salad: Add the cherry tomatoes, cucumber, feta, walnuts, green onion, and cooled couscous to the dressing. Toss everything together until well-coated.
- Finish the salad: Stir in the chopped parsley and dill. Garnish with pomegranate seeds, if desired.
Notes
- 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.
Pioneer Woman Couscous Salad