This quick green apple couscous salad features a combination of fresh and tart flavors and is perfect for a side dish or light lunch.
Our kitchen is currently under construction. While I am patiently (umm don’t tell my husband I used the word patiently, he’ll say I’ve been anything but) waiting for the remodel to be completed, its been a challenge to find healthy meals to eat. We’ve definitely done more take-out than I had hoped, but this recipe is super easy and I was able to do it in my construction-zone mess of a kitchen!
It is crazy good, and I think you’re going to love it.
What is Couscous?
Many people think couscous is a seed or a grain, probably due to its tiny, rice-like shape, but that is not the case. Couscous is actually made from semolina—which means it is a type of pasta.
According to Food Network, couscous is widely used as the main portion of many meals in North Africa, due to the scarcity of meat. That Moroccan-style couscous is very popular in the US, especially considering it quickly cooks in just minutes after adding it to boiling water.
Are Pearl & Israeli Couscous the Same?
Pearl couscous is a larger variety than the Moroccan and, not surprisingly, it is shaped like small pearls. This is what we will be using in today’s recipe.
While some think that pearl and Israeli couscous are interchangeable, they are more like cousins. The Israeli version, known as ptitim, is slightly smaller than the pearl and is generally toasted.
If you enjoy this recipe, be sure to check out some of my other pasta salads:
Apple Couscous Salad
This salad comes together quickly and is full of flavor.
2 Granny Smith apples
1 cup couscous, uncooked
1 lemon, juiced
¼ cup olive oil
1 cup fresh parsley, chopped
1 cup fresh dill, chopped
8 leaves fresh mint, chopped
8 leaves fresh basil, chopped
salt to taste
- To keep it from sticking, toast the couscous in a skillet with oil for about three minutes before adding to water.
- To give it a smooth texture, add a bit of butter as you cook the couscous.
- Couscous will become soggy if cooked with too much water, so be sure to follow the water ratio on the package.
- Instead of using water to make couscous, give it more flavor by using vegetable broth instead.
How to Make Couscous Salad with Green Apples
Get started by making sure all your prep work is done. That means you’ll need to wash and dry your apples and herbs. Keeping the skin on your apples, chop them into bite-sized pieces. Then, finely chop your herbs.
Cook the couscous according to the instructions on the package. I recommend keeping it al dente, which works best for this salad.
In a large bowl – to save time with clean-up, use a serving bowl – mix together the chopped green apples, parsley, dill, mint, and basil. Add in the cooked couscous and combine everything together.
In a small bowl, create your homemade dressing by mixing together the lemon juice, and the olive oil, and seasoning it with your desired amount of salt.
Pour your dressing over the salad and gently toss it to combine. Then serve and enjoy!
This couscous salad is a quick and easy but filling and satisfying choice for lunch or dinner accompinment.
Apple Couscous Salad
- 2 Granny Smith apples
- 1 cup couscous uncooked
- 1 lemon juiced
- ¼ cup olive oil
- 1 cup fresh parsley chopped
- 1 cup fresh dill chopped
- 8 leaves fresh mint chopped
- 8 leaves fresh basil chopped
- salt to taste
- Cook couscous according to package directions. For best results, cook it al dente. Set aside.
- In a large serving bowl, toss together the apples, parsley, dill, mint, and basil.
- Add cooked couscous to the bowl of herbs and combine.
- In a small bowl, create dressing by mixing together the lemon juice, olive oil, and desired amount of salt.
- Pour dressing over salad, gently tossing to combine; serve.