Summer Couscous Salad


It’s no secret that I love this time of year not only because of the weather but mostly because of the fresh produce. I make salads (almost) every single night which I never get sick of but sometimes I need to switch it up and add a different type of salad into my regimen.  This recipe (as mostly all that are posted on this blog) was so easy, light, and refreshing. It goes well with any protein you pair it with.  Learn how to make my new favorite summer salad below!

Ingredients: (4 Servings) 

  • 2 Cups Pearled Couscous (Look for Organic Moroccan couscous – I purchase this from Whole Foods)
  • 1 Large Cucumber, cut into small pieces
  • 1 Cup Cherry Tomato, cut into quarters
  • 1 Cup Unsalted Raw Walnuts
  • 1/3 Cup Basil, finely chopped
  • 4 Tablespoon Olive Oil
  • 1/2 Tablespoon Dried Greek Oregano
  • Fresh Lemon Juice (1/2 lemon)
  • Sea Salt/Pepper, as desired.


  1. Cook the couscous as instructed on the package. When you drain, rinse with cold water.
  2. Add couscous to a large bowl and add chopped cucumber, tomatoes, basil, walnuts and mix well. 0DE078B2-8C1A-4D31-8536-24F201C34509 (1)
  3. Add olive oil, dried oregano, sea salt, pepper and fresh lemon juice.
  4. Mix well together.
  5. Place in the refrigerator for 30 minutes or until cool.
  6. Enjoy with any source of protein, I recommend white fish.



  1. One cup of Moroccan couscous has 176 calories, 36g carbohydrates, 2g fiber and 6g of protein.
  2. Contains 66% of the recommended daily dose of selenium (role: protect against cancer and thyroid problems).

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