This Pearled Couscous Salad recipe is perfect for a light yet satisfying meal or a vibrant side dish that’s sure to impress. With chewy couscous, naturally sweet Medjool Date Strips with Tajín, and crunchy toasted nuts, all tossed in a zesty lemon-tahini dressing—this dish is bursting with flavor. Plus, you can customize and use any nuts of your choice to make it your own.
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[ Disclosure: This post has been sponsored by XXX BRAND. All opinions are my own; I never feature a brand that I don’t love! See my disclosure policy for more details.]
Table of Contents
Why you’ll love it
- Balanced flavors: This couscous salad combines “swicy” (aka sweet + spicy!) Medjool Date Strips with Tajín, bright pomegranate seeds, crunchy nuts, and a zesty lemon-tahini dressing for a perfectly balanced bite.
- Quick and easy: Ready in under 30 minutes, it’s ideal for busy weeknight dinners or quick meal prep.
- Great for gatherings: The bright colors and bold flavors make this a show-stopping addition to potlucks, parties, or holiday celebrations.
- Totally customizable: Make this couscous salad your own by using any nuts you have or hand or your personal favorite.
Is this couscous salad healthy?
Yes! This couscous salad is nutritious and flavorful. Here’s why:
- Pearled couscous: A great source of complex carbs, providing sustained energy and fiber to promote digestive health and keep you feeling full. You can use pearled couscous in recipes like this Couscous Bowl too!
- Medjool Date Strips with Tajín: Naturally sweet, fiber-filled Medjool dates are loaded with potassium and magnesium to support heart health. Research also highlights dates’ potential cardio-protective and neuroprotective properties, as well as their role in anti-cancer and anti-tumor activity, making them a powerhouse ingredient for both taste and health.
- Lemon-tahini dressing: Tahini isn’t just tasty—it’s also packed with health benefits. It contains sesamol, a powerful antioxidant compound found in sesame seeds. Research shows that sesamol may help protect cells from damage, reduce inflammation, and even support healthy aging. Plus, lemon juice is rich in vitamin C for a little extra immune boost.
- Pomegranate seeds: These vibrant gems are rich in antioxidants, which help protect your cells from damage and support overall health.
What are Medjool Date Strips with Tajín?
Okay, so these Medjool Date Strips with Tajín are the latest addition to the Natural Delights product line up. They feature Medjool dates cut into strips and paired with the spicy flavor of Tajín chili lime seasoning! Even if you’re a spice wimp like me, the caramel-like sweetness from the dates really balances out the heat.
You can grab them in-store or on Amazon!
Ingredients you’ll need
- Pearled couscous: Be sure you don’t accidentally grab regular couscous which is much smaller. Instead, use pearled couscous or tri-color pearled couscous for a colorful twist.
- Medjool Date Strips with Tajín: These sweet, tangy strips add a unique flavor. Find them online or in specialty stores for a delicious, healthy addition.
- Pomegranate seeds: Look for fresh seeds in the produce section or buy a whole pomegranate and remove the seeds yourself.
- Chopped nuts: Toast pistachios, almonds, or walnuts to enhance their nutty flavor and crunch.
- Fresh cilantro: Adds a fresh, herbal note that brightens the salad. Substitute parsley for a milder flavor if preferred.
- Tahini: A creamy sesame paste that adds a smooth texture and a nutty undertone to the dressing.
- Fresh lemon juice: For the most vibrant and tangy flavor, use freshly squeezed lemon juice.
- Honey or maple syrup: A touch of sweetness to balance the tang of the lemon and tahini.
- Garlic: Adds a subtle kick. Mince it finely, or opt for garlic paste for easier prep.
How to make it
Making this couscous salad is quick and straightforward. Here’s how:
- Cook the couscous: In a medium pot, bring water or broth to a boil along with olive oil and salt. Add couscous, lower the heat to medium-low, and cover. Let it simmer for 8-10 minutes until the liquid is absorbed and the couscous is tender. It should make about 3 cups of cooked couscous.
- Cool the couscous: Transfer the cooked couscous to a large bowl and refrigerate for 10 minutes to cool.
- Prepare the dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, honey or maple syrup, garlic, and water until smooth. Adjust the consistency with more water if needed.
- Mix the salad: Toss the cooled couscous with chopped Medjool Date Strips with Tajín, pomegranate seeds, toasted nuts, and cilantro. Drizzle with the dressing and toss until evenly coated.
- Garnish and serve: Sprinkle with additional cilantro for garnish and serve chilled.
Recipe tips and tricks
- Serving: Pair this salad with grilled chicken or roasted chickpeas for extra protein on top!
- Troubleshooting: If the tahini clumps when whisking, add a little warm water to help it emulsify and whisk until smooth.
- Scaling: If you’re serving a larger group, simply double or triple the ingredients to make enough for a crowd. Just ensure you use a larger mixing bowl!
Customize it your way
Like all of my recipes, this Couscous Salad is completely customizable. You get to choose your favorite ingredients to make it your own:
- Nuts of your choice: Try different toasted nuts, such as pistachios, walnuts, almonds, or pecans depending on your taste and texture preferences.
- Feel free to switch up the herbs: You can swap cilantro for parsley, mint, or basil if you’d like.
Can I make this salad ahead of time?
Absolutely! This salad is a meal prep dream:
- Prep in advance: Cook the couscous and prepare the tahini dressing up to 2 days ahead. Store them separately and mix just before serving.
- Refrigeration: Assemble the salad completely, cover, and refrigerate for up to 24 hours. It tastes even better as the flavors meld together!
How do I store leftovers?
Leftovers? Lucky you! Store any extras in an airtight container in the refrigerator for up to 3 days to maintain freshness. Unfortunately, freezing is not recommended due to the fresh ingredients like cooked couscous and cilantro, which can lose their texture and flavor when frozen.
Perfect for holidays or meal prep
This couscous salad has bright colors and bold flavors that make it a perfect addition to your holiday table, whether as a side dish for Thanksgiving, Christmas, or a celebratory gathering. It’s also a fantastic option for meal prep—store it in the fridge, and you’ve got a flavorful, ready-to-eat lunch for busy weekdays.
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Date Couscous Salad with Tahini Dressing
Ingredients
Couscous Salad Ingredients:
- 1 1/2 cups water or vegetable broth
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1 1/4 cups uncooked pearled couscous or tri-color pearled couscous
- 1/2 cup Natural Delights Medjool Date Strips with Tajín chopped into small pieces (about 20 strips)
- 1/2 cup pomegranate seeds
- 1/2 cup chopped and toasted nuts of your choice (pistachios, almonds, or walnuts)
- 1/4 fresh chopped cilantro plus more for garnish
Lemon Tahini Dressing Ingredients:
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 1 small garlic clove minced
- 2-3 tablespoons water to thin as needed
- Salt and pepper to taste
Instructions
- Add water, olive oil, and salt to a medium size pot and bring to a boil. Add couscous then lower heat to medium low to maintain a simmer and cover it with a lid. Let simmer for 8-10 minutes until liquid is absorbed and couscous is tender.
- Add couscous to a large salad bowl and put in the fridge for 10 minutes to cool.
- Meanwhile, in a small bowl whisk together all lemon tahini dressing ingredients until smooth.
- To the couscous, add Medjool Date Strips with Tajín, pomegranate seeds, chopped nuts, and cilantro. Toss together with the dressing until coated.
- Garnish with cilantro and serve chilled.
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