Light and Healthy Couscous and Mint Yogurt Salad

couscous 009

I used to be a food service manager for a grocery store called Wild Oats. It was an all-natural store, so the ingredients and choices were always first class. We would make some kick-ass salads in the deli department, and this couscous version reminds me of some of the flavors we used.

I miss those days working in retail. It can be hard trying to keep every customer happy, but we were pretty good at what we did. I can’t complain, though, given that being a stay-at-home dad is an awesome gig. I think it’s harder than working in the store, though…there I would clock in and clock out. Now I clock out when my eyelids droop and clock in when a tiny foot kicks me in the ribs first thing in the morning.  

But I digress…let’s talk about salads. I like green leafy salads, but I prefer pasta and grain salads. They pack loads more flavor and can last three days in the fridge. A leaf salad is pretty much sunk two hours later.

Couscous is made from semolina and is used widely throughout the world. It makes a great filler and base for stews, and almost always accompanies a main meal. I mixed carrots, raisins and dried apricots through the couscous, and then dressed it with a yogurt and honey dressing. Don’t forget the fresh mint, which is crucial to the flavor and gives it that summery Moroccan feel. You could eat this salad as a main course or it makes a great side for a potluck or a barbecue – it’s fresh and light, and the citrus yogurt dressing makes the whole thing go kaboom!

 

 

Couscous Mint Salad
Serves 10
Print
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
For the salad
  1. 2 cups Israeli couscous, cooked and cooled
  2. 6 ounces diced onion
  3. 6 ounces diced carrots
  4. 3 ounces raisins
  5. 3 ounces dried apricots, chopped
  6. 2 tbsp olive oil
  7. 1 1/2 tbsp fresh mint, chopped
For the dressing
  1. 2 1/2 ounces lemon juice
  2. 2 1/2 ounces orange juice
  3. 2 1/2 ounces brown rice vinegar
  4. 2 tsp honey
  5. 6 ounces plain yogurt
  6. 1/4 tsp kosher salt
  7. 1/4 tsp black pepper
  8. 2 1/2 ounces olive oil
Instructions
  1. In a large bowl combine the couscous, onion, carrots, raisins, apricots, oil and mint. Set aside.
  2. In another bowl, whisk the lemon and orange juice, vinegar, honey, yogurt, salt, pepper and olive oil until well mixed.
  3. Add the dressing to the couscous a little at a time until you get it as moist as you desire. Any leftover dressing is great for other salads.
  4. Serve at once or store in the fridge until ready to use.
Adapted from Wild Oats Market
Adapted from Wild Oats Market
Foodness Gracious http://foodnessgracious.com/

23 comments


  • That’s just too darn pretty to eat! YUM!

    July 15, 2013
    • Only for a second…and then it should be eaten :)

      July 15, 2013
  • So pretty!! I could eat bowl after bowl of this stuff. Yum!

    July 15, 2013
    • Thanks Tieghan!

      July 15, 2013
  • I bet it is tasty but it’s also beautiful. I admire your fortitude for being a stay at home, hard working Dad. You obviously embrace this full time position with passion!

    July 15, 2013
    • Thanks Tricia, I definitely wont forget it :)

      July 15, 2013
  • Yum! We are both on the same page and channeling our love for couscous today!

    July 15, 2013
  • I would never get tired of this kind of food…healthy, full of flavours and delicious as well!

    July 15, 2013
  • I love couscous, this salad would make a perfect lunch!

    July 15, 2013
  • Nessa

    That couscous looks delish!

    July 15, 2013
  • I certainly agree that this salad would make a great light meal. I can only presume to agree that a tiny foot for an alarm clock would be a jarring way to start the day. GREG

    July 15, 2013
    • foodnessgracious

      Ha ha, yes jarring is the correct word..

      July 15, 2013
  • What a delicious combination of ingredients, and so pretty too!

    July 15, 2013
  • This looks amazing, it totally reminds me of Morocco. And I love the large Israeli couscous rather than that tiny stuff.

    July 16, 2013
  • never been a huge fan of mint and yogurt together unless it is in a sauce to dip in but I am liking this idea of it with the simple form of the couscous! It looks delish

    July 17, 2013
  • What a pretty summer salad!

    July 17, 2013
  • Looks so pretty and summerish!

    July 19, 2013
  • I forget about Israeli couscous. Then I see a dish like this and I want to march directly to the grocery store and buy some. Simple and beautiful!

    July 22, 2013
  • Fab flavors indeed. I’ve never been a crazy fan of pearl cous cous, but it’s growing on me, and the beauty of the flavors is they’d go so well with a variety of grains. Lovely photos, too!

    Can’t wait to hear more about your trip to Alaska, by the way, looked awesome.

    August 01, 2013
  • [...] Couscous and Mint Yogurt Salad [...]

    February 13, 2014
  • What is the calorie count per serving?

    April 18, 2014
    • foodnessgracious

      Sorry Kathleen, I have no idea of the calorie count though there are tools on the web to estimate things like this.

      April 18, 2014
      • This would be a great service to supply this info in all future recipes. Thanks for considering this addition.

        April 18, 2014

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