Preserved lemon couscous salad is a light, flavorful alternative to heavy pasta salads. Easy to assemble and delicious served warm or chilled, it’s an ideal side for summer gatherings or a simple, satisfying lunch.
This is my first dedicated couscous recipe on the blog, and it’s a welcome addition to our pantry repertoire. Couscous often saves weeknight dinners because it cooks quickly and pairs well with many flavors. I grew up with couscous in the kitchen, though the larger pearl, or Israeli, couscous I use here is a newer favorite. Its substantial texture holds up beautifully in soups and in hearty salads like this one.
A while back I shared how to make preserved lemons and used them in a preserved lemon hummus. Preserved lemons are classic in many savory dishes—especially chicken and other meats—but they’re equally wonderful in lighter vegetarian recipes. This couscous salad highlights their bright, savory tang alongside nuts, raisins, and chickpeas for a balanced, flavorful dish.
Though I often think of this salad as a summer dish — bright, fresh, and perfect for outdoor meals — it works well any time of year. The flavors are lively and comforting, and the salad can be served warm, at room temperature, or chilled, which makes it convenient for potlucks and barbecues as an alternative to mayonnaise-based potato or pasta salads.
If you like variety for summer entertaining, this couscous salad is an easy, crowd-pleasing option. It pairs nicely with a green salad or grilled vegetables and keeps well for a day or two in the fridge, so it’s practical for make-ahead meals.
I hope you enjoy this preserved lemon couscous salad. If you try it or adapt it to your tastes, please leave a comment—I’d love to hear how you make it your own.
Preserved Lemon Couscous Salad
4 servings
10 minutes
20 minutes
30 minutes
Ingredients
- 1 1/3 cups pearl couscous
- 1 3/4 cups water or broth
- 1 tbsp vinegar (champagne, white wine, or sherry preferred)
- 1/3 cup olive oil
- 1/2 cup slivered almonds
- 1 tsp salt
- 1/4 cup raisins
- 3 tbsp chopped preserved lemons
- 1 tbsp fresh lemon juice
- 1/2 cup medium onion, about 1/2, finely diced
- 1 1/2 cups cooked chickpeas (or one 14 oz can, drained and rinsed)
- 1/4 tsp ground coriander
- Chives or parsley to top, optional
Instructions
- In a medium saucepan, bring the water or broth to a boil over medium-high heat. Stir in the pearl couscous, return to a boil, then cover and remove from heat. Let the couscous sit for about 10 minutes to absorb the liquid.
- While the couscous cooks, warm the olive oil in a sauté pan over medium-low heat. Add the slivered almonds and cook 3–5 minutes, stirring frequently, until they are lightly toasted. Remove from heat and transfer the oil and almonds to a glass bowl; set aside.
- Fluff the cooked couscous into a large bowl. Add the toasted almonds and olive oil, raisins, chopped preserved lemons, lemon juice, diced onion, chickpeas, salt, and coriander. Mix thoroughly and taste, adjusting seasoning as needed.
- Let the salad rest up to 1 hour before serving for flavors to meld, or refrigerate for later use for up to 2 days. Serve cold, at room temperature, or lightly warmed.
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