I first shared this Couscous Salad recipe on my Instagram a few years ago and you all went nuts. It’s one of those no recipe dishes where the the base of the salad is less important than the boldly flavored salad dressing — in this case, my go-to lemon basil vinaigrette, which I use with everything from grilled chicken and potatoes, to steak and salads… all summer long!
But even after telling you all that you can use any grilled vegetables you like, switch out the couscous to a grain of your choosing, you still begged for the original. Well, here it is, and I hope you love it as much as I do. My perfect vegetable side dish!
For more perfect summer side dishes, try my oven-baked ratatouille, miso grilled corn salad, or my light, refreshing watermelon feta salad next. Or check out all of my easy summer recipes!
Ingredient Notes
- Couscous: For this recipe, you want pearl or Israeli couscous. It’s got a thicker, almost pasta-like texture when cooked.
- Veggies: zucchini, yellow squash, cherry or grape tomatoes (I use a mix of red and yellow tomatoes!), red onion, and fresh baby arugula.
- Lemon basil vinaigrette: fresh basil leaves, a shallot, garlic, extra virgin olive oil, fresh lemon juice, white wine vinegar, kosher salt, and crushed red pepper flakes
- Kosher salt, freshly ground black pepper, and then flaky sea salt to finish and serve.
- Fresh chives, and lots of them! The perfect salad garnish always!
Ingredient Substitutions
- Couscous: If all you have is Moroccan couscous, you can use it, but the salad will have a different texture. I strongly recommend pearl couscous. A better substitute would be orzo pasta, and then you can make this a grilled veggie pasta salad!
- Fresh herbs: Please stick to fresh herbs! If you don’t have chives, substitute with basil, dill, tarragon, oregano, parsley, cilantro, or even thinly sliced green onion.
- Vegetables: This list is not exhaustive! Add or substitute with your favorite grilled vegetables, whether that’s eggplant, bell peppers, or even adding mushrooms. Anything that pairs well with basil will work here
- Cheese: There’s no dairy in this recipe, but if you’re making this a main meal, try adding pan-seared halloumi cheese.
Easy Instructions
I’ll keep the instructions short and sweet here, but as always, the full directions are in the recipe card below:
- Make the basil salad dressing or use your favorite store-bought or homemade dressing.
- Chop the veggies, then grill. Be sure to cut them into bite-size pieces so they all cook evenly. I like to cook them in a grill basket, but they can also be sautéed in a large skillet if preferred.
- Cook the couscous according to package instructions, then fluff with a fork.
- Combine the salad ingredients in a large bowl — the cooked couscous, grilled veggies, and baby arugula — then pour the basil dressing right on top. Toss to thoroughly coat, adding most of the chives, then taste and adjust seasoning as needed.
- Finish with flaky sea salt, a little extra arugula and black pepper, then garnish with the remaining chives. Enjoy!
Other Salad Dressings To Try!
- Creamy Jalapeño Dressing with Greek Yogurt
- Green Goddess Salad Dressing
- Cilantro Chimichurri — this is a go-to for my family with meats and poultry, but it also makes a fantastic dressing when used on salads or even tossed with canned white beans (my perfect easy summer lunch theses days!).
Ari’s Best Tips!
- Use fresh herbs! They have so much more flavor than dried.
- Don’t skip the arugula! Fresh arugula adds a peppery bite that works so well with this couscous salad. Plus, it adds a nice textural contrast.
- Allow the salad to sit for a while. The longer it sits, the more the couscous and vegetables will absorb the lemon basil dressing.
Make-Ahead, Leftovers, & Storage
This is one of those dream dishes for meal prep because the longer it sits, the better it gets!
This couscous salad will keep for a full week in the fridge, though it rarely lasts that long. I prefer to stir in fresh arugula just before serving so it maintains some texture, but this is totally optional. Store leftovers in an airtight container in a fridge.
Couscous is similar in texture to pasta. While you can freeze this, I don’t recommend it because, like pasta, it will turn to mush when it defrosts and thaws.
Serving Suggestions
This is ideal for summer cookouts, barbecues, and potlucks! It goes well with practically any light and fresh menu, including grilled chicken or wings, steak, pork chops, salmon, shrimp, or other seafood. It’s seriously the best vegetarian side dish!
For more dishes to round out your summer menu, try my crispy grilled chicken wings or grilled spatchcock chicken alongside this! It’s also fantastic with simple grilled or roasted salmon or topped with pan-seared scallops.
I know many of you have already made this salad over the years, but if it’s new to you, I hope you give it a try while summer produce is still at peak! You’ll be the star of any cookout or gathering and I promise guests will beg for the recipe!
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Couscous Salad with Grilled Veggies & Basil Vinaigrette
Video
Equipment
Ingredients
For the basil vinaigrette
- 1½ cups packed basil leaves
- 1 medium shallot, peeled and roughly chopped
- 1 clove garlic, roughly chopped
- ½ cup extra virgin olive oil
- 2 Tbsp fresh lemon juice, about ½ medium lemon
- 1 tsp white wine vinegar
- 1 tsp kosher salt
- Pinch of crushed red pepper flakes
For the grilled veggies
- 1 large zucchini
- 1 large yellow squash
- 1 pint red cherry or grape tomatoes
- 1 pint yellow or orange cherry or grape tomatoes
- 1 medium red onion
- 2-3 tsp kosher salt
For the salad
- 3 cups water
- 2 cups pearl couscous (sometimes called Israeli couscous, not Moroccan couscous)
- ½ tsp kosher salt
- 3 cups baby arugula, plus more for serving
- ¼ cup chives, thinly sliced
- Flaky sea salt
- Freshly ground black pepper
Instructions
- Make the basil vinaigrette. Place all dressing ingredients in a blender, then purée until very smooth. Transfer to a bowl then set aside.
- Grill the veggies. If you have a grill basket, you can cut the zucchini, squash, and red onion into 1-inch bite-size pieces. If not, you’ll want to grill them in large pieces and then cut. I’ll include both directions below.
- If you have a grill basket: Preheat a grill to medium-high with a grill basket directly on top of the grates until it’s about 450F. Coat with grill spray, then add chopped zucchini, yellow squash, whole tomatoes, and chopped red onion. Sprinkle with 2-3 tsp kosher salt then cook, stirring occasionally, until the vegetables are charred and tender, about 7-10 minutes. It’s ok if some of the tomatoes burst! Using grill gloves or oven mitts, carefully remove the grill basket, then transfer the grilled veggies to a very large mixing bowl.
- If you do NOT have a grill basket. Preheat a grill to medium-high with a large cast-iron skillet directly on top of the grates until it’s about 450F. Coat with grill spray, then add chopped zucchini, yellow squash, whole tomatoes, and chopped red onion. You will likely have to cook this in two batches. Sprinkle with half of the kosher salt then cook, stirring occasionally, until the vegetables are charred and tender, about 7-10 minutes. Using grill gloves or oven mitts, carefully remove the skillet, then transfer the grilled veggies to a very large mixing bowl. Repeat with remaining vegetables until all are grilled, seasoning with remaining salt to taste.
- Cook the couscous. Bring 3 cups of water to a rapid boil over high heat. Add 2 cups of dry couscous and ½ tsp kosher salt, then return to a boil. Immediately reduce the temperature to a simmer, then cover the pan and cook for 15-17 minutes. Remove the lid, then use a fork to fluff the couscous. All of the water should be absorbed – if there’s extra for any reason, simply drain it. The couscous should be tender.
- Toss with dressing, then serve! Add the cooked couscous directly on top of the grilled veggies. Add 3 cups baby arugula, then pour the basil vinaigrette on top. The heat from the warm couscous will wilt the arugula. Sprinkle with most of the chives, reserving a few for garnish, then toss to thoroughly coat. Taste, adjust seasoning as needed, adding flaky sea salt and black pepper to taste, then finish with a little extra arugula on top. Garnish with remaining chives. Enjoy hot, room temperature, or cold!
Notes
- Store leftovers in an airtight container in a fridge. They’ll keep for a full week.
- If making in advance, I prefer to stir in the fresh arugula just before serving so it maintains its texture, but this is totally optional.
- Not recommended for freezing, best enjoyed fresh!
Nutrition
Photography by: Megan McKeehan
Can’t get the print function to work for the recipe.
Hi Joan–I just tested the print option on my phone, laptop, and desktop. All appear to be working fine. Perhaps try again? Best, Ari