April 22, 2018
Couscous Salad

Couscous Salad

by Berkeley Wellness  

Couscous makes an almost-instant pasta salad because it doesn’t actually have to cook; it’s merely steeped in boiling water to soften.

Makes 4 servings


1⅓ cups couscous

¾ teaspoon salt

1 tablespoon plus 1 teaspoon vegetable oil, such as olive or canola oil

1 medium zucchini, cut into ¼-inch dice

1 teaspoon grated lemon zest

¼ cup fresh lemon juice

4 scallions, thinly sliced

¼ cup chopped fresh dill

1 tablespoon hulled pumpkin seeds (pepitas)


1. Prepare the couscous according to package directions, using ½ teaspoon of the salt. Add 1 tablespoon of the oil and fluff with a fork. Transfer to a large bowl.

2. Meanwhile, in a medium nonstick skillet, heat the remaining 1 teaspoon oil over medium heat. Add the zucchini and cook, stirring frequently, until tender but not mushy, about 3 minutes. Transfer to the bowl with the couscous.

3. Add the remaining ¼ teaspoon salt, the lemon zest, lemon juice, scallions, dill and pumpkin seeds to the bowl. Toss to combine.

Nutrition per serving: 223 calories, 4g total fat (0.6g saturated), 0mg cholesterol, 3g dietary fiber, 40g carbohydrate, 7g protein, 298mg sodium.

Different spins

  • Vegetarian Couscous Salad For a main course salad, follow the directions for Couscous Salad, but add 1½ cups each cooked chickpeas and halved cherry tomatoes. Increase the pumpkin seeds to 2 tablespoons.
  • Shrimp & Feta Couscous Salad For a main course salad, follow the directions for Couscous Salad, but omit the pumpkin seeds and add ¾ pound of cooked medium shrimp and ⅓ cup of crumbled feta cheese.
From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.