Couscous Salad With Dates Recipe

Cooking Directions

• STEP 1.Cook the couscous according to the package instructions and let it cool.
• STEP 2.In a large bowl, combine the cooked couscous, chopped dates, cucumber, cherry tomatoes, and red onion.
• STEP 3.In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the couscous mixture and toss to combine.
• STEP 5.Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
• STEP 6.Serve the couscous salad chilled and garnish with fresh herbs, if desired.

Cooking Tips

• Make sure to fluff the cooked couscous with a fork to prevent clumping.
• You can add other vegetables like bell peppers or olives to the salad for extra flavor and texture.
• For a vegan version, you can substitute maple syrup or agave nectar for honey in the dressing.

Storage and Serving

• Leftover couscous salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving, give the salad a good toss to redistribute the dressing and flavors.
• This salad is delicious on its own as a light lunch or served as a side dish with grilled chicken or fish.