Summer Couscous Recipe

A vibrant and refreshing Summer Couscous Salad recipe, perfect for a light lunch or side dish. This recipe uses Israeli couscous for a delightful texture and is easily customizable with your favorite summer vegetables. Inspired by 365 Ways to Cook Pasta.

Prep Time 15 mins
Cook Time 25 mins
Calories 351.9 kcal
Protein 11g
Rating 3.0 (2 Reviews)
Summer Couscous 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Summer Couscous

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How to Make Summer Couscous

  1. Bring 1 cup of water to a boil in a small saucepan.
  2. In a medium bowl, combine 1 cup Israeli couscous with the boiling water.
  3. Cover the bowl and let stand for 10-12 minutes, or until all the water is absorbed.
  4. Fluff the couscous with a fork and let it cool slightly.
  5. While the couscous cooks, prepare the vegetables: finely chop 1/2 cup cucumber, 1/2 cup cherry tomatoes, 1/4 cup red onion, and 1/4 cup fresh parsley.
  6. In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 clove minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  7. Add the cooled couscous, chopped vegetables, and dressing to a large bowl.
  8. Gently toss to combine and serve immediately or chill for later. Garnish with extra fresh herbs if desired.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

3g

Fat

14g

Carbs

12g