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 salad  reminds me of some of the flavors we used.Healthy couscous salad

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!

Easy couscous salad for the summer 

Healthy couscous salad with mint


Couscous Mint Salad

Course: Salad
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 10 people
Calories: 125kcal
Author: foodnessgracious
Couscous is so healthy and tasty in this easy salad!
Print Recipe


For the salad

  • 2 cups Israeli couscous cooked and cooled
  • 6 ounces diced onion
  • 6 ounces diced carrots
  • 3 ounces raisins
  • 3 ounces dried apricots chopped
  • 2 tbsp olive oil
  • 1 1/2 tbsp fresh mint chopped

For the dressing

  • 2 1/2 ounces lemon juice
  • 2 1/2 ounces orange juice
  • 2 1/2 ounces brown rice vinegar
  • 2 tsp honey
  • 6 ounces plain yogurt
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 1/2 ounces olive oil


  • In a large bowl combine the couscous, onion, carrots, raisins, apricots, oil and mint. Set aside.
  • In another bowl, whisk the lemon and orange juice, vinegar, honey, yogurt, salt, pepper and olive oil until well mixed.
  • 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.
  • Serve at once or store in the fridge until ready to use.


Calories: 125kcal