Summer Harvest Couscous Salad in white bowl on marble with wood spoon and tea towel over head view

Summer Harvest Couscous Salad

  • Author: Aberdeen
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4-6 1x


A 15 minute, super easy couscous recipe on salad greens with the best produce of the summer and a lemon herb vinaigrette.



For the Salad

  • 1 cup couscous, uncooked (4 cups cooked)
  • 46 cups baby spring greens
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, quartered and thinly sliced
  • 2 nectarines, cored and sliced
  • 1/4 cup golden raisins
  • 4 ounces goat cheese
  • 1 teaspoon extra virgin olive oil

For the Vinaigrette

  • 1 tablespoon fresh oregano, roughly minced
  • 1 tablespoon fresh basil, roughly minced
  • 1 tablespoon fresh lemon thyme leaves
  • 1 tablespoon fresh parsley, roughly minced
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 cup extra virgin olive oil
  • Pinch of salt, fresh ground black pepper as desired


  1. Make the couscous: Bring 1 1/4 cups of salted water to a boil. Stir in olive oil and couscous. Remove from heat, cover, and let sit for 5 minutes. Remove lid, fluff with a fork, and set aside to cool.
  2. Make the vinaigrette: In a small bowl, whisk together all ingredients for the vinaigrette. Set aside.
  3. Assemble the salad: In a large bowl, toss cooked couscous with remaining salad ingredients and vinaigrette. Enjoy!