Date Couscous Salad with Tahini Dressing
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.
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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