Lemony Couscous Salad with Crumbled White Cheese and Fresh Herbs

Bright, herby, and wonderfully make-ahead , this lemony couscous salad is built for weeknights, picnics, and potlucks. Fluff the couscous so it stays light (not clumpy), fold in fresh herbs, then top with crumbled white cheese right before serving for the best texture.

Lemony Couscous Salad with Crumbled White Cheese and Fresh Herbs

6 servings per full batch · About 55 minutes

https://cyrusramsey.com/lemony-couscous-salad-with-crumbled-white-cheese-and-fresh-herbs/

Ingredients

  • 1 1/2 cups couscous (regular or fine)
  • 1 1/2 cups low-sodium vegetable broth, or the amount specified for 1 1/2 cups couscous on your package
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice (about 1–2 lemons)
  • 1 tablespoon lemon zest (optional but recommended)
  • 1 tablespoon white wine vinegar or red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 1 cup chopped fresh herbs (a mix like parsley, mint, and/or dill)
  • 1 cup chopped crisp vegetables (choose one or mix): cucumber, bell pepper, or cherry tomatoes, chopped
  • 2/3 cup crumbled white cheese (feta-style or another crumbly white cheese)
  • Optional: 1/2 cup chopped scallions or green onions
  • Optional: 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup drained chickpeas, or
  • 1/2 cup chopped cooked chicken or shrimp (great for dinner)

Method

Recipe by Heather Schiefelbein.

  1. Cook the couscous: In a medium saucepan, bring the broth (or water) to a boil with the salt. Stir in couscous and olive oil, cover, and remove from heat. Let stand 5 minutes. Fluff with a fork, then cover again for 2–3 more minutes.
  2. Steam-dry for fluffy texture: Uncover and fluff again. Let the couscous sit uncovered for 5 minutes so excess steam escapes. You want separated grains—if it looks wet or clumpy, fluff and give it a couple more minutes.
  3. Make the lemony dressing: In a large bowl or jar, whisk (or shake) olive oil, lemon juice, zest (if using), vinegar, Dijon, pepper, and a pinch of salt until smooth.
  4. Toss the base: Add warm couscous to the dressing and toss gently until coated. Fold in chopped vegetables and scallions (if using). Taste and adjust salt and lemon.
  5. Chill (recommended): Cover and refrigerate 30 minutes. This helps the flavors meld and keeps it refreshing.
  6. Add herbs and cheese : Right before serving, fold in chopped herbs and sprinkle with crumbled white cheese. If you’re taking it to go, keep cheese and herbs separate until the last minute for the freshest bite.

Serving, useful notes and storage

Divide into six side portions, approximately a cup each; actual volume varies. Keep herbs and cheese separate and dress only what you will eat. Serve alongside chicken or fish, then use another portion for a chilled lunch with freshly added beans.

Use ordinary quick-cooking couscous, not pearl/Israeli couscous. Follow the package liquid ratio, since brands differ.

Divide reserved cooked food into shallow containers and refrigerate promptly, within 2 hours (1 hour above 90°F). Keep the refrigerator at 40°F or colder. Use within 3–4 days, or any shorter limit noted here. Reheat cooked leftovers to 165°F, stirring liquids and checking several places. Bring soups and sauces to a boil when reheating. Keep fresh salad, bread and garnishes separate; warm only what you will eat.