Couscous Salad with Lime Basil Vinaigrette Recipe
If there’s one dish I could happily bring to every summer get-together, it’s this Couscous Salad with Lime Basil Vinaigrette. It’s the sort of recipe that’s equal parts bright, fresh, and satisfying, with chewy couscous, crisp veggies, fragrant herbs, tangy feta, and a zingy dressing that ties everything together. Whether you’re serving it as a side, a light lunch, or piling your plate high for dinner, this salad is a celebration of Mediterranean-inspired flavors that somehow tastes even better after chilling in the fridge. You’ll find yourself craving it again and again.
Ingredients You’ll Need
Let’s talk about what goes into this salad. The ingredient list is refreshingly simple, allowing each component to really shine. Every element—whether it’s the couscous for hearty texture, the juicy tomatoes for color, or the fresh basil for fragrance—plays a starring role.
- Couscous: The heart of the salad, it soaks up all the vinaigrette and offers a delightful, fluffy bite.
- Boiling water: Essential for steaming the couscous fast and effortlessly.
- Salt: Seasons the couscous right from the start for the best foundation.
- Cherry tomatoes: Bursting with sweetness and vibrant red color in every forkful.
- Cucumber: Adds juicy crunch and a cool freshness to balance the other flavors.
- Red onion: Finely chopped for a subtle bite and that signature purple pop.
- Feta cheese: Brings creamy, tangy richness to every bite and pairs beautifully with the lime.
- Fresh basil: Aromatic and summery, basil takes the salad to the next level of brightness.
- Fresh parsley: Adds herby freshness and a hint of grassy peppery flavor.
- Olive oil: The silky base for our homemade vinaigrette—it makes everything meld together.
- Fresh lime juice: The star acid that makes the vinaigrette sing, waking up all the salad’s flavors.
- Lime zest: Gives even more limey punch and fragrant citrus aroma.
- Honey: Balances the tangy lime with just a touch of sweetness.
- Garlic: Minced and mixed into the dressing for savory depth.
- Chopped fresh basil (for the vinaigrette): Echoes the basil in the salad with an herby, almost floral lift.
- Salt and pepper: To taste—vital for bringing everything beautifully into balance.
How to Make Couscous Salad with Lime Basil Vinaigrette
Step 1: Cook and Fluff the Couscous
Grab a large heatproof bowl and pour in your uncooked couscous. Add the salt and then pour over the boiling water. Immediately cover tightly with a lid or a plate—this traps the steam and softens the couscous perfectly in just a few minutes. After about five minutes, uncover and fluff everything up with a fork to separate the grains. Let it cool to room temperature so the veggies stay crisp when you toss them in.
Step 2: Whisk the Lime Basil Vinaigrette
While the couscous cools, get started on the dressing that makes this Couscous Salad with Lime Basil Vinaigrette absolutely irresistible. Whisk together the olive oil, fresh lime juice, zesty lime rind, honey, minced garlic, and chopped basil in a small bowl or jar. Pinch in salt and pepper to taste. You’ll see the vinaigrette go from separate ingredients to a cohesive, aromatic blend in no time.
Step 3: Add the Veggies, Herbs, and Feta
Once the couscous is fully cooled, pile on those juicy halved cherry tomatoes, diced cucumber, finely diced red onion, crumbled feta, extra chopped basil, and parsley. Each scoop looks like a confetti celebration of color and texture!
Step 4: Toss Everything Together
Pour the Lime Basil Vinaigrette over the couscous and veggies. Use a gentle hand to toss everything so it stays light and fluffy. You’ll watch the dressing lightly coat each grain and piece of vegetable, tying all of those bold flavors together.
Step 5: Chill and Serve
For the most irresistible, refreshing flavor, let your salad hang out in the fridge for 15 to 30 minutes. This quick chill allows all the flavors in your Couscous Salad with Lime Basil Vinaigrette to get acquainted and really come alive before you dig in.
How to Serve Couscous Salad with Lime Basil Vinaigrette
Garnishes
A final flourish makes all the difference. Just before serving, sprinkle on a bit more crumbled feta, extra chopped basil, or even a little more lime zest for extra fragrance. A few pinches of cracked black pepper or a drizzle of quality olive oil can also make your Couscous Salad with Lime Basil Vinaigrette feel restaurant-worthy.
Side Dishes
This salad is a versatile companion at the table. Pair it with grilled chicken or fish, or serve alongside veggie skewers or pita bread with hummus for an easy Mediterranean-inspired spread. Swap in chickpeas or add avocado on the side to keep things vegetarian but hearty.
Creative Ways to Present
Try spooning the Couscous Salad with Lime Basil Vinaigrette into halved bell peppers for a colorful, edible serving bowl. Or present it layered in jars for a fun picnic or potluck option. Mini lettuce cups also make it easy for guests to grab individual servings at parties.
Make Ahead and Storage
Storing Leftovers
The great news is that Couscous Salad with Lime Basil Vinaigrette stores beautifully. Keep leftovers in an airtight container in the fridge for up to three days—if anything, the flavors get even better as they mingle! Just give everything a gentle toss before serving again.
Freezing
While freezing couscous alone is doable, the fresh veggies and herbs in this salad don’t thaw well—they can lose their crispness and vibrant texture. For best results, enjoy this salad freshly made or within a few days.
Reheating
This recipe really shines when served cold or at room temperature, so reheating isn’t required. If you prefer it just slightly warm, you can let it sit out for 15-20 minutes before serving, but skip the microwave to keep those veggies tasting crisp and fresh.
FAQs
Can I use pearl couscous instead of regular couscous?
Absolutely! Pearl couscous (also known as Israeli couscous) offers a chewier texture and is perfect if you want bigger, bolder bites. Just be sure to cook it according to package directions before tossing it with the vinaigrette and veggies.
What proteins can I add to make this salad a complete meal?
This Couscous Salad with Lime Basil Vinaigrette is delicious as is, but for a more substantial main dish, try adding chickpeas, grilled chicken breast, shrimp, or even slices of steak. These additions help make the salad a filling and balanced meal.
What can I substitute for feta cheese?
If you’re not a fan of feta, goat cheese is a lovely alternative with a similar creamy-tangy punch. Plant-based feta also works well for dairy-free needs, or you could add sliced avocado for richness without cheese.
How long can I keep this Couscous Salad with Lime Basil Vinaigrette in the fridge?
It’s best enjoyed within three days for peak freshness and texture. Over time, the herbs and veggies soften, but the flavor just gets better! Always store it in a sealed container to keep it tasting its best.
Can I make the Lime Basil Vinaigrette in advance?
You sure can! Whip up the vinaigrette a few days ahead and store it in a jar in the fridge. Give it a good shake before using, and you’ll have a zesty, homemade dressing ready to go when assembling your salad.
Final Thoughts
If you’re searching for a salad that’s equal parts easy, flavorful, and impressive, Couscous Salad with Lime Basil Vinaigrette is it. I hope you’ll try it soon—there’s just something special about bringing together simple, vibrant ingredients and letting them shine in every bite!
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Couscous Salad with Lime Basil Vinaigrette Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This refreshing Couscous Salad with Lime Basil Vinaigrette is a perfect side dish for any meal. The combination of fluffy couscous, fresh veggies, tangy feta, and zesty vinaigrette creates a burst of flavors in every bite.
Ingredients
Main Salad:
- 1 cup couscous
- 1 cup boiling water
- 1/2 teaspoon salt
- 1 cup cherry tomatoes (halved)
- 1/2 cup cucumber (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
Lime Basil Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon honey
- 1 clove garlic (minced)
- 2 tablespoons finely chopped fresh basil
- Salt and pepper to taste
Instructions
- Cook Couscous: In a large heatproof bowl, stir couscous with boiling water and salt. Cover and let sit for 5 minutes. Fluff with a fork and let cool.
- Make Vinaigrette: In a small bowl, whisk together olive oil, lime juice, lime zest, honey, garlic, basil, salt, and pepper.
- Combine Ingredients: Add tomatoes, cucumber, red onion, feta, basil, and parsley to the couscous. Pour vinaigrette over the salad and toss gently.
- Chill and Serve: Refrigerate for 15–30 minutes before serving for best flavor.
Notes
- You can add chickpeas, grilled chicken, or avocado for a heartier salad.
- Substitute pearl couscous for a chewier texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
