Lemon Zucchini Couscous Salad

This Lemon Zucchini Couscous Salad can be enjoyed for lunch, a side dish, or even a light dinner! The lemon adds a fresh, bright flavor, and the couscous is filling.

I used to eat couscous regularly, but about 10 years ago, I went gluten-free, and for some reason, I didn’t add couscous back into my diet when I started eating gluten again. If you aren’t familiar with it, couscous is actually a form of pasta that is made from just water and semolina flour. This Lemon Zucchini Couscous Salad reminded me just how delicious it is.

I’m all about the quick and easy recipes, and couscous is perfect. It takes less than 10 minutes to make and can be used as you’d use a grain or pasta.

Lemon Zucchini Couscous Salad Recipe Ingredients

• Couscous – Couscous is a type of pasta made from semolina flour. It’s quick and easy to make and is a great base for this salad. It’s filling and really just soaks up all the delicious flavors.
• Zucchini – It’s not quite zucchini season, but it’s still easy to get and goes great with the lemon flavor. You can add some yellow squash if you like.
• Chickpeas – Chickpeas add protein without adding any overpowering flavor. You can also use white beans.
• Feta Cheese – Feta cheese adds some nice creaminess to the couscous salad. It’s salty and brings everything together. You can use regular or dairy-free feta.
• Red Onion – As you probably know, I love adding red onion to my salads. I’m a huge fan of raw red onion, and its sharpness doesn’t bother me. If you don’t love raw red onion, you can cook the onion with the zucchini to mute the flavor.
• Pistachios – I wanted to add a crunchy element, and roasted, salted pistachios seemed the right choice. You can use any kind of nut or seed you like.
• Fresh Herbs – Fresh herbs add brightness to salads like this. I used a mixture of mint and parsley for this recipe, but any fresh herbs work.
• Dressing – The dressing is super simple, and the dressing ingredients are mixed right into the salad (no need to pre-mix and pour on).  The dressing uses olive oil, lemon juice, lemon zest, garlic, and salt and pepper.

How To Make This Easy Lemon Zucchini Cous Cous Salad

1. Start by preparing your cous cous according to package directions. Once couscous is finished cooking, fluff it with a fork and then add it to a large bowl to allow it to cool a bit.
2. Heat a large pan over medium-high heat. Add olive oil and diced zucchini. Season with salt and pepper, then stir everything together. Cook zucchini for about 15 minutes, stirring occasionally, until the outsides are golden brown but the zucchini still has a little texture.
3. Add the zucchini to the large bowl with the couscous, then add the chickpeas and red onion and give a good mix.  
4. Next, add all the remaining ingredients and mix well. You don’t have to mix the dressing separately; pour the olive oil and lemon juice over the salad.
5. Give the cous cous salad a taste and add extra seasonings, if desired. Enjoy!

Cous Cous Salad Recipe Frequently Asked Questions

• Is this recipe gluten-free? No, couscous is not gluten-free, and I’m not sure if they make a gluten-free kind. You can substitute quinoa or rice.
• Is this recipe vegan?  No, I used regular feta cheese, but it can easily be made vegan by omitting it or using dairy-free feta cheese.
• Can this salad be made ahead of time? Yes, This couscous salad can be made a day or two ahead of time. Leave the pistachios until ready to serve, or they will lose their crunchy texture.
• How long will leftovers last in the refrigerator? If stored in an airtight container, leftovers should last 4-5 days in the refrigerator.

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!

Looking For More Vegetarian Zucchini Recipes?

Blackened Zucchini Tacos

The BEST Roasted Zucchini

Cheesy Zucchini Enchiladas

4 Ingredient Zucchini Tater Tots

Orange Ginger Zucchini Noodles

Lemon Zucchini Cous Cous Salad

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5 from 2 reviews

• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 6-8 1x
• Diet: Vegetarian

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Description

This Lemon Zucchini Cous Cous Salad is packed with lots of delicious ingredients and great for lunch or a side dish!

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Ingredients

Scale 1x2x3x

• 1 (10 oz) box plain cous cous
• 5–6 cups diced zucchini, I dice mine pretty small but you can do whatever size you like
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 medium red onion, diced
• 1 cup feta cheese crumbles
• 1/2 cup packed fresh herbs, I used parsley and mint but most fresh herbs would taste great
• 1/2 cup roughly chopped roasted and salted pistachios
• 1/3 cup olive oil
• 1/3 cup fresh lemon juice
• zest of one lemon
• 2 cloves garlic, minced
• Salt and Pepper

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Instructions

1. Start by preparing your cous cous according to package directions.  Once cous cous is finished cooking, fluff with a fork and then add it to a large bowl to allow it to cool a bit.
2. Heat a large pan over medium-high heat.  Add 2-3 teaspoons olive oil and the diced zucchini.  Season with salt and pepper and then stir everything together.  Cook zucchini for about 15 minutes, stirring occasionally, until the outsides are golden brown but the zucchini itself still has a little bit of texture.
3. Add the zucchini to the large bowl with the cous cous.  Add in the chickpeas and red onion and give a good mix.
4. Next, add in all the remaining ingredients and mix well.  You don’t have to mix the dressing separately, you can just pour the olive oil and lemon juice right over the salad.
5. Give the cous cous salad a taste and add extra seasonings, if desired.  Enjoy!

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Lunch, Salad, Vegetarian
• Method: Stovetop
• Cuisine: American