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Couscous Salad

Total Time

Prep: 15 min. + chilling


8 servings

From Victoria, British Columbia, Debbie Kangas writes, "While visiting my in-laws in the Canary Islands, we had a rooftop buffet for 20 people to celebrate our anniversaries. This was one of the dishes my mother-in-law prepared. It's been popular here at home ever since."


  • 1-2/3 cups water
  • 1-1/4 cups uncooked couscous
  • 4 medium tomatoes, seeded and chopped
  • 1 large red onion, chopped
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon minced fresh mint or 1/4 teaspoon dried mint
  • 1/3 cup lemon juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a saucepan, bring water to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes.
  2. In a bowl, combine couscous, tomatoes, onion and herbs. Whisk together the lemon juice, oil, salt and pepper. Pour over couscous mixture; toss to coat. Chill overnight.

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