Fresh Couscous Salad with Lime Basil Vinaigrette Recipe

Summers burst with flavor when you discover this zesty couscous salad drizzled with a tangy lime basil vinaigrette.

Light, refreshing ingredients dance together in a colorful ensemble that promises pure delight.

Each forkful delivers a perfect balance of textures and bright, crisp notes.

The herbal undertones complement the citrusy punch, creating a dish that feels both sophisticated and approachable.

Mediterranean influences shine through in this simple yet elegant recipe.

Fresh herbs and lime transform ordinary ingredients into something extraordinary.

You’ll want to serve this crowd-pleasing salad at every gathering, from casual picnics to elegant dinner parties.

Quick Recipe Overview

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Calories: 250 kcal

Servings: 4

What to Buy for This Light and Zesty Salad

• Couscous: Fluffy North African pasta that creates a light, quick-cooking foundation for this refreshing salad.

• Cherry Tomatoes, Bell Pepper: Vibrant, juicy ingredients that add color and crisp texture to the dish.
• Cucumber: Provides cool, hydrating crunch and subtle freshness.
• Red Onion: Delivers sharp, tangy flavor that brightens the entire salad.

• Basil: Aromatic herb that introduces a sweet, peppery note with bright green essence.
• Feta Cheese: Creamy, salty cheese that contributes tangy Mediterranean character.
• Nuts: Optional crunchy element adding rich, toasty undertones.

• Olive Oil: Smooth, rich base that carries other flavors harmoniously.
• Lime: Zesty citrus that provides sharp, clean acidity.
• Honey: Natural sweetener balancing the vinaigrette's tanginess.
• Garlic: Pungent ingredient offering deep, earthy complexity.
• Dijon Mustard: Adds subtle heat and helps emulsify the dressing.
• Salt and Pepper: Essential seasonings that elevate and harmonize all ingredients.

Tools to Mix, Chop, and Whisk It Together

• Heatproof Bowl: Essential for preparing couscous with boiling water.
• Whisk: Perfect for blending vinaigrette ingredients smoothly.
• Small Bowl or Jar: Ideal for mixing dressing components.
• Large Mixing Bowl: Needed for combining salad ingredients.
• Cutting Board: Helps chop vegetables and herbs safely.
• Sharp Knife: Required for precise vegetable and herb preparation.
• Fork: Used to fluff couscous after cooking.
• Measuring Cups/Spoons: Ensures accurate ingredient quantities.

Prep That Comes Together in Minutes

• Cook Couscous

Boil water and pour over couscous in a heatproof bowl. Cover and let it sit for 5 minutes. Gently fluff with a fork and allow to cool slightly.

• Blend Zesty Vinaigrette

Grab a small jar and whisk together olive oil, lime juice, zest, mustard, honey, minced garlic, chopped basil, salt, and pepper until everything combines smoothly.

• Mix Colorful Ingredients

In a large mixing bowl, toss together the fluffy couscous, juicy tomatoes, crisp cucumber, vibrant bell pepper, sharp red onion, and fresh basil leaves. If desired, sprinkle in crumbled feta and crunchy nuts.

• Dress and Enjoy

Drizzle the tangy vinaigrette over the salad and gently fold everything together. Taste and adjust seasoning with extra salt and pepper. Serve immediately or chill for a refreshing meal later.

Flavor Twists to Match the Mood

• Let the couscous cool completely before mixing with other ingredients to prevent wilting delicate vegetables and maintain a crisp texture.
• Boost the nutritional value by adding grilled chicken, chickpeas, or tofu for a more substantial meal that keeps you satisfied longer.
• Replace traditional couscous with quinoa or cauliflower rice to make the dish completely gluten-free and equally delicious for those with dietary restrictions.
• Experiment with seasonal produce like roasted butternut squash in fall, fresh corn in summer, or grilled zucchini to keep the salad exciting and adaptable throughout the year.
• Prepare the salad and vinaigrette separately, storing them in the refrigerator. Mix just before serving to keep the vegetables crisp and prevent soggy textures.

How to Plate a Salad That Pops with Color

• Refreshing Picnic Delight: Pack this zesty couscous salad in mason jars for a perfect outdoor lunch that stays crisp and cool.
• Mediterranean Feast Companion: Serve alongside grilled chicken, lamb, or fish to create a complete Mediterranean-inspired meal bursting with fresh flavors.
• Quick Lunch Power Bowl: Transform the salad into a protein-packed meal by adding grilled shrimp, chickpeas, or rotisserie chicken for extra nutrition and substance.
• Summer Party Crowd-Pleaser: Present the salad in a large serving bowl at barbecues or potlucks, letting guests scoop their own portion with a garnish of extra fresh basil leaves on top.

Tips to Keep It Crisp Through the Week

• Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the vinaigrette separate to maintain crispness and prevent soggy ingredients.
• Chop fresh vegetables just before serving to maximize crunch and prevent moisture buildup. Cucumber and tomatoes release water quickly, so add them closer to eating time.
• Prepare couscous and chop vegetables in advance. Store components separately in sealed containers. Mix everything together within 2 hours of serving for optimal texture and flavor.
• Enjoy this salad chilled or at room temperature. Remove from refrigerator 15 minutes before serving to allow flavors to blend and ingredients to soften slightly.

Vibrant Couscous Salad with Lime Basil Vinaigrette

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4.7 from 27 reviews

• Total Time: 20 minutes
• Yield: 5 1x

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Description

Mediterranean sunshine dances through this zesty Couscous Salad with Lime Basil Vinaigrette, blending fresh herbs and tangy citrus. Crisp vegetables and fluffy couscous create a refreshing dish perfect for summer gatherings that will leave you craving more.

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Ingredients

Scale 1x2x3x

• 1 cup couscous
• 1 cup boiling water (237 ml)
• 3 tbsps olive oil
• 2 tbsps fresh lime juice
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup red bell pepper, chopped
• ¼ cup red onion, finely diced
• ¼ cup crumbled feta cheese (optional)
• ¼ cup toasted pine nuts or chopped almonds (optional)
• ¼ cup chopped fresh basil
• 1 tbsp finely chopped fresh basil
• 1 tsp lime zest
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 small garlic clove, minced
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Hydrate Couscous: Transfer couscous to a heatproof container, pour boiling water over grains, seal with a lid, and allow to steam for 5 minutes. Gently separate grains using a fork, then let cool to room temperature.
2. Craft Vinaigrette: Combine lime juice, zest, olive oil, mustard, honey, minced garlic, chopped basil, salt, and pepper in a sealed jar. Vigorously shake until ingredients emulsify into a smooth, aromatic dressing.
3. Compose Salad: In a spacious mixing bowl, blend cooled couscous with diced tomatoes, cucumber, bell pepper, red onion, additional fresh basil leaves, crumbled feta, and toasted nuts. Drizzle prepared vinaigrette over the mixture, tossing gently to ensure even coating.
4. Final Touch: Taste and adjust seasoning with extra salt and pepper as needed. Serve immediately at room temperature or refrigerate to enhance flavor melding. Garnish with whole basil leaves for a vibrant presentation.

Notes

• Fluff couscous immediately after steaming to prevent clumping and ensure light, airy grains that absorb vinaigrette perfectly.
• Taste and adjust lime juice, honey, and salt ratios to create a harmonious dressing that complements the fresh vegetables.
• Dice vegetables uniformly and add just before serving to maintain crisp texture and prevent soggy salad.
• Swap feta with vegan cheese alternatives, use gluten-free couscous, or add protein like grilled chicken for more substantial meal options.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 5
• Calories: 180
• Sugar: 3 g
• Sodium: 200 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 10 mg