Green on Green Couscous Salad

By Chris Scheuer | Updated on October 10, 2017

This delicious Green on Green Couscous Salad comes together quickly, is loaded with great healthy, fresh ingredients and has a burst of vibrant flavor with every bite.

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This delicious Green on Green Couscous Salad comes together quickly, is loaded with great healthy, fresh ingredients and has a burst of vibrant flavor with every bite.

So you're going to an end-of-summer or back-to-school potluck, you know there'll be an array of the typical high-fat, over-processed foods and you want to make a statement. That great nutrition can have fabulous flavor as well. Or maybe you've just overdone it lately on junk food. Perhaps you're trying to feed your family more healthy, without sacrificing deliciousness. You've come to the right place - for sure!! This Green on Green Couscous Salad makes a wonderful side dish for any type of meat, poultry or seafood, but can also be a meal on its own. Sound good?

Photo of a bowl of Green on Green Couscous Salad on a yellow placemat and a bottle of EVOO in the background.

If you're not familiar with couscous, you're going to be pleasantly surprised. Couscous is a fine-grained pasta and is a staple in the African countries of Morocco, Algeria, Tunisia, and Libya. It's also a favorite in Sicily and France and has grown in popularity in recent years in the United States. On it's own, it can be fairly bland, but I like to think of it as a blank palette; a starch that can take on a myriad of flavors and personalities.

Overhead photo of a plate of Green on Green Couscous Salad garnished with lemon slices.

With the herb garden overflowing this time of the year, I snipped basil and parsley and threw together a pesto. Along with the summer herbs, I added cilantro, parmesan cheese, a handful of pistachios, fresh lemon juice and a splash of extra virgin olive oil. A whirl in the food processor produced a vibrantly green pesto that brought my plain, simple couscous to life.

Closeup photo of a plate of Green on Green Couscous Salad.

Don't you love that the markets are abundant right now with with fabulous summer produce? I added fresh corn, baby arugula, red and green onion along with a generous handful of edamame (I love to keep this healthy veggie in the freezer year round) and a scatter of pistachios on top. The results are delicious; we enjoyed this with pan-seared, boneless chicken breasts and we're also loving it for wonderful healthy lunches all week long. It will feed a crowd as well as making great leftovers served warm or at room temperature.

Closeup of a plate of Green on Green Couscous Salad on a wood cutting board with a pour bottle of EVOO drizzling over the salad.

Feel free to adapt the veggies in this Green on Green Couscous Salad according to the market and what looks best. Diced and lightly sautéed zucchini would be delicious, as would roasted peppers, cauliflower, squash and/or eggplant. A sprinkle of Feta rounds out the flavors deliciously, if desired. You decide, it's wide open, but I think you'll find the recipe's a keeper!

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