If you love the zesty Lemon Couscous Salad from Whole Foods, you’ll love this easy homemade version! Made with pearl couscous, fresh herbs, lemon, and crisp veggies, it’s a bright, refreshing dish that’s perfect for meal prep, picnics, or a side dish.
We’ve officially reached the “it’s way too hot to turn on the oven” days here in Miami. And let’s be honest—when the heat is this intense, all you want is something light, refreshing, and hydrating… because it’s almost too hot to eat at all! I promise this post isn’t a complaint about the weather here in Miami. It’s your reminder that salads shouldn’t be boring and that they can be full of flavor. This Lemon Couscous Salad fits right in!
During my master’s program, time was tight, and meal prep often took a back seat. Most weeks, I leaned heavily on grocery store grab-and-go options and prepackaged meals to get me through. A few of those items became staples in my rotation—not only because they were convenient but because they were genuinely delicious. I always told myself that once I had a little more time, I’d try to replicate them at home. Now, I love bringing those favorites into my kitchen and sharing them with you. So, if you’ve got a few extra minutes, let’s make it together—and if not, your local grocery store’s still got your back in the meantime!
Ingredients: Lemon Couscous Salad
- Pearled Couscous: You’re going to want to use the (Israeli) pearled couscous here, not the (Moroccan) couscous. The pearled couscous is larger and has a chewier texture.
- Cucumbers: I tend to use the English cucumbers that are seedless. Use what you have on hand and enjoy.
- Radish: Admittedly, not my favorite. However, dicing them into small pieces for the salad adds crunch and flavor without the bitterness.
- Fresh Parsley: Used from my garden when I made this. Sadly, the summer heat has fried my parsley. If you do have access and buy the parsley, it does give extra flavor.
- Feta: The Whole Foods version uses ricotta salata in their salad (in the ingredient list). Opting here for feta cheese as it’s a little more accessible and budget-friendly.
- Lemon Vinaigrette: My go-to dressing for a lot of these salads. I promise that when I tell you it’s so simple to make, it brings this salad to life!
How To Make Lemon Couscous Salad
- Cook couscous according to package directions. Drain well and allow to cool.
- Meanwhile, whisk all the lemon vinaigrette ingredients together and set aside. The recipe will leave a little leftover; however, you can drizzle this on the salad if you eat it as leftovers (as the couscous will absorb the dressing).
- Mix: In a large bowl, mix cooled couscous, cucumber, radish, parsley, and lemon vinaigrette.
- Serve and enjoy! Leftovers can be stored in the refrigerator for up to 3 days.
You can cook couscous in any boiling liquid. If you’re in a pinch, use water. I like to use broth as it adds more flavor. If you’re watching your sodium, use a no-added-salt broth (they do make them), and it will still add more depth and flavor.
This Lemon Salad Couscous does store well in the fridge. The couscous soaks up the lemon vinaigrette. My only recommendation is to use some of the remaining lemon vinaigrette to drizzle on top of the days you’re eating leftovers. I found that while it doesn’t get too dry, it could benefit from a little extra moisture on the day of use.
You absolutely can add nuts in. The Whole Foods salad used hazelnuts. Hazelnuts are not commonly found in kitchens and are quite expensive. Use hazelnuts (crushed) if you have them to get little bits in different bites. You could also add almond slices. Add the nuts right before you’re about to eat the salad, or otherwise, they can get soggy (from what I’ve found).
Other Summer Salads
- Kale Brussels Salad
- Strawberry Spinach Salad
- Tomato, Corn, and Avocado Salad
- Stone Fruit and Burrata Salad
Lemon Couscous Salad
If you love the zesty Lemon Couscous Salad from Whole Foods, you’ll love this easy homemade version! Made with pearl couscous, fresh herbs, lemon, and crisp veggies, it’s a bright, refreshing dish that’s perfect for meal prep, picnics, or a side dish.
- Total Time: 15 minutes
- Yield: 6 1x
Ingredients
- 1 cup uncooked pearl (Israeli) couscous
- 1/4 cup large English cucumber, diced
- 1/4 cup diced radishes
- 1/4 cup crumbled Feta
- 1/4 cup Lemon Vinaigrette
Instructions
- Cook couscous according to package directions. Drain well and allow to cool.
- Meanwhile, whisk all the lemon vinaigrette ingredients together and set aside. The recipe will leave a little leftover; however, you can drizzle this on the salad if you eat it as leftovers (as the couscous will absorb the dressing).
- Mix: In a large bowl, mix cooled couscous, cucumber, radish, parsley, and lemon vinaigrette.
- Serve and enjoy! Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 5
- Category: Salads
3 thoughts on “Lemon Couscous Salad”
Wow – another stunning salad (and copycat from Whole Foods!) – can’t wait to give it a try!
Sounds amazing and one to give it a go. Thanks.
Yes!!! Please let me know if you do! Enjoy!