Simple Couscous Salad

I love throwing this salad together quickly on hot summer nights. It’s a great way to utilize a variety of vegetables.


  • 1 cup reduced-sodium chicken broth or veg. broth
  • 1 cup uncooked couscous
  • 1 head lettuce, sliced thinly
  • 1-2 medium cucumber, halved and sliced
  • 3-5 carrots, grated or sliced into matchsticks
  • 1-2 beets, grated or sliced into matchsticks
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped onion
  • A good pile of minced fresh parsley
  • Some tomato, sliced up and tossed in last
  • Olive oil to taste
  • Lemon juice to taste
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • Other flavor additions to play around with: toasted sesame oil, apple cider vinegar, spicy chiles, avocado!


  1. In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly. 

  2. In a large bowl, combine the cucumber, carrot, beet, onion, parsley, and lettuce. Stir in couscous. 

  3. Toss in cooked vegetable sauté, if applicable

  4. In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Add more of anything to taste. Serve immediately or cover and refrigerate until chilled 

  5. I like to serve this with cheese, more fresh parsley (or whatever herb is on hand), and sunflower seeds on top

Recipe Notes

Optional-- Stir in a cooked vegetable sauté:

Zucchini stir fried in oil with garlic added a few minutes before the zucchini is done. Salt zukes after cooking process is over, otherwise they’ll turn to mush in the pan. Or, the same thing but with Anaheim pepper instead of zucchini.