Apple Couscous Salad
Bright herbs, crisp green apples, and tender pearl couscous come together in this refreshing salad. A light and flavorful dish perfect for warm weather meals, picnics, or barbecue spreads.
Equipment
- Medium saucepan
- Mixing bowls
- Knife
- Cutting board
- Colander
- Spoon or salad tongs
- Small jar or bowl for dressing
Ingredients
- 1 cup pearl couscous
- Sea salt, adjusted to taste
- 2 Granny Smith apples, diced
- 1 cup chopped Italian parsley
- 1 cup chopped fresh dill
- 6 to 8 mint leaves, finely chopped
- 6 to 8 basil leaves, sliced thinly
- Juice from 1 lemon
- ΒΌ cup extra virgin olive oil
Instructions
- Bring a pot of lightly salted water to a boil and cook the pearl couscous according to the package directions until tender with a slight bite. Drain well and allow it to cool slightly.
- While the couscous cooks, prepare the apples and fresh herbs. Place the diced apples, parsley, dill, mint, and basil into a large serving bowl.
- Add the cooked couscous to the bowl with the apple and herb mixture. Stir gently to evenly distribute the ingredients.
- In a small bowl or jar, whisk together the lemon juice, olive oil, and a pinch of sea salt until fully blended.
- Pour the dressing over the salad and toss lightly so everything is coated without crushing the herbs.
- Taste and adjust seasoning if needed, then serve fresh or slightly chilled.
Notes
- Pearl couscous should remain slightly firm for the best texture in the salad.
- Toss the apples with a little lemon juice if preparing ahead to help prevent browning.
- This salad pairs well with grilled chicken, seafood, or roasted vegetables.
- Refrigerate leftovers in an airtight container for up to 2 days.