Description
A refreshing and vibrant Mediterranean Couscous Salad featuring fluffy couscous, sun-dried tomatoes, crisp English cucumber, baby spinach, and crunchy toasted almonds, all tossed in a zesty homemade lemon Dijon mustard dressing. This easy no-cook salad is perfect as a light lunch or a flavorful side dish.
Ingredients
Main Ingredients
- 1 cup couscous
- 3/4 cup sun-dried tomatoes, coarsely chopped
- 2 cups English cucumber, coined and halved
- 1 (6-ounce) bag baby spinach, coarsely chopped (about 6 cups)
- 1/3 cup sliced almonds
- Feta cheese (optional)
Lemon Dressing
- 2 lemons (zested and juiced to yield 1 teaspoon zest and 3 tablespoons juice)
- 1/4 cup water
- 1 1/2 tablespoons Dijon-style mustard
- 1 teaspoon minced garlic
- 1/2 cup olive oil
- 1 tablespoon honey
- 1 teaspoon dried basil
Instructions
- Prepare Couscous: Cook the couscous according to package directions, adding 1/4 teaspoon salt as recommended. Once cooked, fluff the couscous with a fork and refrigerate it to cool completely.
- Prepare Vegetables: Coarsely chop the sun-dried tomatoes. Slice the English cucumbers and halve the slices. Coarsely chop the baby spinach leaves.
- Toast Almonds (Optional): Heat a dry pan over medium-high heat. Add the sliced almonds and stir continuously every 15 seconds for 1 to 3 minutes until they darken slightly and release a fragrant aroma. Be careful not to burn them.
- Make Lemon Dressing: Zest the lemons to collect 1 teaspoon of zest and juice them to obtain 3 tablespoons of lemon juice. In a mason jar, combine lemon juice, lemon zest, water, Dijon mustard, minced garlic, olive oil, honey, and dried basil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Shake vigorously to combine. Refrigerate dressing until ready to use. Shake again before adding to salad.
- Assemble Salad: In a large bowl, add the chopped spinach and top with the cooled couscous. Toss gently to mix. Add sun-dried tomatoes, cucumbers, and toasted almonds. Drizzle dressing over the salad as desired and toss to coat evenly.
- Serve: Sprinkle feta cheese over the salad if using and serve immediately for best freshness and texture.
Notes
- Use couscous as per package instructions; quick-cooking couscous works best for this recipe.
- Sun-dried tomatoes can be oil-packed or dry; chop coarsely for texture.
- Toasting almonds enhances their flavor but can be skipped for convenience.
- The salad is best served fresh but can be refrigerated for up to 1 day; add dressing just before serving to prevent sogginess.
- Feta cheese adds a creamy tang but is optional for dairy-free preferences.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
