Couscous Salad
Prep. Time
30 minutes
Cook Time
10 minutes
Servings
3-4 plates
Difficulty
Easy
Nut-Free, Soy-Free, dairy-free, egg-free
None
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This is a fresh, balanced Mediterranean salad built around crisp vegetables, creamy avocado, and peppery arugula—simple, clean ingredients that come together in the best way with just olive oil, lemon, and salt. It’s the kind of salad you’ll find on repeat across the region, especially when paired with a bowl of fluffy couscous on the side. The couscous isn’t just a filler—it’s a natural extension of the meal, adding substance without weighing it down. Everything comes together quickly, and it’s easy to scale up for a crowd or pack for a road trip lunch.
Ingredients
For the Salad
1/2 English cucumber (or 2 regular cucumbers)
12-15 cherry tomatoes (any kind)
1/2 bell pepper (any color)
6-8 radishes
A handful of arugula leaves
1/2 medium avocado
1 celery stalk (with leaves if any)
1/2 onion, any kind
2-3 tbsps extra virgin olive oil
1/2 lemon, freshly squeezed
Salt, to taste
For the Couscous
Store-bought fine couscous
Boiling-hot water
Exrta virgin olive oil
Salt
Instructions
Making the Salad
To a mixing bowl-
Cut the cucumber and celery (include the leaves if you’ve got them—they add great flavor) longitudinally to 3 slices and then cut them to small pieces.
Cut the cherry tomatoes to halves and then to 3 thirds (6 pieces total).
Chop the pepper to 1/2 inch pieces.
Peel and dice the avocado.
Roughly chop a handful of arugula leaves and add everything to a large bowl.
Finely slice ½ an onion. If using yellow, keep it thin so it doesn’t overpower. If using scallions, remove the root/head, and chop the entire onion (both the white and the green).
Drizzle extra virgin olive oil, squeeze over the juice of the lemon, and season generously with salt to taste.
Toss gently to combine and serve right away while the avocado is fresh and the vegetables are crisp.
Making the Couscous
Prepare as instructed on the box. I make this with extra virgin olive oil, since its a healthier plant-based fat than other options.
Notes
If preferred, make the salad in advance *except* for the avocado, olive oil and salt. Those should only be added right before serving, to maintain freshness. Keep refrigerated if intend to serve more than a couple of hours later.
For this recipe I used yellow onion to check if it works, but scallions and red onions actually pair beautifully with this salad and are my favorite kinds!
Feel free to play with various vegetable combinations - others that work here are for example thinly sliced cabbage, parsley and other kinds of tomatoes.
The Latest Bite
Fig and Beet Salad
When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.