Warm Lemony Couscous Salad

Light, refreshing and quick. This couscous salad is a great summer week recipe perfect for busy nights and a great ally to meal prepping.



15 Mins

Prep Time

10 Mins

Cook Time

Cooking Steps

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1. Cook the Couscous

Combine the listed ingredients in the pan and set the temperature to 420°F/110°C (high). Cook without stirring for 7 to 8 minutes or until all the liquid is evaporated and the pan is dry.

  • Couscous(original)½ cup
  • Chicken Stock(vegetable stock or water)1 cup
  • Jalapeño(diced small)½
  • Kosher Salt1 tsp.
  • Lemon Zest1 tsp.

2. Remove and Cool the Couscous

Turn off the heat, remove the couscous and transfer to a shallow tray and allow to cool down at room temperature for 5 minutes. If you want to quicken the cooling process, take the couscous to the fridge for 3 minutes instead.

3. Finish the Salad and Serve as Desired

Combine the cooled couscous with the remaining ingredients and enjoy as a side for your favorite dishes.

  • Cherry Tomatoes(halved)½ cup
  • Arugula2 cups
  • Lemon Juice3 Tbsps.
  • Extra Virgin Olive Oil2 Tbsps.