This couscous recipe is fresh, and perfect for a summer or fall pot luck or easy lunch. Full of fresh herbs and delicious flavor.
Couscous has been having a moment on social media lately and this couscous recipe is inspired by that. Couscous is so versatile, and is the perfect grain to add to a healthy recipe to bulk it up and make it more hearty. This recipe is loaded with fresh herbs, and flavor, and you’ll want to make it before summer is over.
Why you’ll love this couscous recipe:
- Versatile: The best part of any recipe like this is that you can make it your own by removing, or substituting the ingredients for what you prefer or what you have in your fridge
- Healthy: This recipe is full of healthy, hearty ingredients. Did you know that couscous is low in fat but a good source of fiber?
- Quick: Make this couscous recipe in only 15-minutes
Couscous: Couscous is low in fat and a good source of fiber (if you use whole wheat). It can provide you with some protein, B vitamins, and minerals too! However, if you want to make this couscous recipe gluten-free, you can swap it for quinoa.
Lentils: Lentils will help you reach your daily fiber goal for the day all while giving you potassium, folate, and iron.
How to make this couscous recipe:
What is couscous? A Maghrebi dish of small steamed granules of rolled durum wheat semolina. It is super versatile and can be added into stews, eaten in salads, or on its own.
Make It Your Own: Personalize this recipe to fit your needs! You don’t like feta or are vegan? SWAP it for your favorite substitute! Add anything else you desire! Swap the couscous for quinoa to make this gluten-free! OR use this combination with whatever else, like orzo or fusilli pasta!
Storage: This couscous recipe can be kept in the fridge in an airtight container for 3 – 5 days.
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Viral Couscous Recipe
- 2 cups couscous
- 1 ½ cups cucumber diced
- 4 sprigs green onion sliced
- 1- 540 ml can lentils rinsed and strained
- ½ cup feta crumbled
- 1/3 cup pistachios chopped
- 3 tbsp. red wine vinegar
- 2 tbsp. olive oil
- 2 tsp. onion powder
- 1 ½ tsp. salt
- 1 tsp. garlic powder
- 1 tsp. minced onion
- 1 tsp. cracked black pepper
- Juice of 1 lime
- 2 tbsp. fresh basil chopped
- 2 tbsp. fresh mint chopped
- Bring 2 cups of water to a rapid boil in a medium-sized pot.
- Add a dash of salt, drizzle some olive oil, and add the couscous.
- Stir briefly, place the lid on top, and turn off the heat.
- Set a timer for 5 minutes.
- Remove the lid and fluff up with a fork. Set aside and allow to cool.
- In a large bowl, combine ALL of the ingredients.
- Mix to combine and adjust seasoning to taste.
- Enjoy another delicious take on the Jen Aniston Salad!!
Swap the couscous for quinoa to make this gluten-free! OR use this combination with whatever else, like orzo or fusilli pasta!
This salad can be kept in the fridge in an airtight container for 3 – 5 days.