Summer Couscous Salad is a fresh side dish made with raw and crunchy zucchini, tomatoes, onions, cilantro, garlic, and a squeeze of lime. A super fresh side dish that goes with any type of protein or as a stand-alone salad!

Served cold, this Summer Couscous Salad is a fresh side dish made with zucchini, tomatoes, onions, cilantro, and garlic. Perfect for the hot summer days or to serve next to grilled chicken, meat, or fish. Also great sidedish to any seafood, quiche, or even on its own, or a great lunch for work.

Plus, it’s a “done under 15 minutes” recipe and tastes so fresh, although the longer you let it in the fridge…, the better the flavors will merge. So, make sure to make a nig batch! This way, you’ll get some tasty leftovers for lunch the next day.

Tabbouleh Little Cousin

Citrus Couscous Salad

This tabbouleh cousin doesn’t use parsley but cilantro. Also, I’ve added a touch of lime because cilantro is sad without lime. It’s like a burger without its bun. I’ve also exchanged the usual cucumber for some firmer and less watery zucchini. This veggie is so often underrated and barely used raw. Although really mild tasting, its crunch and vitamin loads bring this festival salad a mile further.

Bulgur or Couscous?

Citrus Couscous Salad

Both are great for this recipe; you can use couscous or fine bulgur. They are similar in taste and texture, but Bulgur is slightly healthier because it’s got three times more fiber than couscous. If you want to know more about their health benefits and differences, check the link here! Also, bulgur usually takes longer to cook.

Variations

Citrus Couscous Salad

I know… I know… cilantro is not for everyone. There are many cilantro haters out there… but good news! Fresh basil works perfectly, too, for this Summer Couscous Salad! Furthermore, if you don’t dig raw zucchini, replace them with cucumber! Then, add a bit of feta, and you get yourself a Greek couscous salad. And, of course, you could interchange the lime with lemon, which is as fresh!

Storage

You can keep the Summer Couscous Salad in the fridge, in an air-tight container, for up to 4 days without problem.

To Serve it with

Citrus Couscous Salad

5 from 8 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 people
Calories 241
Citrus Couscous Salad is a fresh side dish with zucchini, tomatoes, onions, cilantro and garlic drizzled with a lime and olive oil dressing.

Ingredients

  • 200 g couscous (or bulgur)
  • 1/2 zucchini (cut into small cubes)
  • 2 tomatoes (cut into small cubes)
  • 2 hands cilantro leaves (chopped finely)
  • 1 garlic clove (chopped finely)
  • 5 tbsp olive oil (extra virgin)
  • salt and pepper
  • 2 limes (it's juice)

Instructions 

  • Add the couscous or bulgur to a bowl, add salt, 1 tbsp of olive oil and boiling water to top it (1 cm over).
  • When ready, add all the olive oil left, lime juice and mix well until the couscous is separated.
  • Add all the rest of the ingredients.

Notes

Let its flavors merge in the fridge for a minimum of 30 minutes before serving.
It can be stored in the fridge for a few days easily.
Author: Marie Breton
Calories: 241kcal
Course: Acompañamiento, Plato principal
Cuisine: Mediterránea
Keyword: couscous, lime, no cilantro, salad, tabbouleh, tabouli, vegetarian

Nutrition

Calories: 241kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 6mg | Potassium: 138mg | Fiber: 3g | Sugar: 1g | Vitamin A: 114IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg
Nutrition Facts
Citrus Couscous Salad
Amount per Serving
Calories
241
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
9
g
Sodium
 
6
mg
0
%
Potassium
 
138
mg
4
%
Carbohydrates
 
29
g
10
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
114
IU
2
%
Vitamin C
 
10
mg
12
%
Calcium
 
20
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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2 Comments

  1. 5 stars
    I loved the addition of lime juice to this salad—most of the ingredients I had on hand which was awesome. I was wondering two things, though. Can I make this beforehand? If so, how long will it last? I might have missed it in the post. I was thinking of doing food prep for lunches.

    • Of course, you can make ahead even better; the flavours merge to perfection. It can last a few days easily in the fridge!

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