Bright Couscous Salad With Roasted Peanuts and Fresh Herbs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

Quick Ingredients

• 1 cup (180 g) couscous
• 1 1/4 cups (295 ml) boiling water or vegetable broth
• 3 tbsp + 1 tsp extra-virgin olive oil, divided
• 3/4 cup (about 100 g) roasted unsalted peanuts, roughly chopped
• 1 cup (140 g) diced cucumber (seeds removed)
• 1/3 cup finely chopped fresh mint
• 1/3 cup finely chopped fresh flat-leaf parsley
• 2 scallions, thinly sliced (optional but recommended)
• 1 large lemon (zest + 3 tbsp juice)
• 1 small garlic clove, finely minced
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika (or sweet paprika)
• 1/4 tsp honey or sugar (optional, to balance acidity)
• Kosher salt and freshly ground black pepper

Do This

• 1. Roughly chop roasted peanuts; lightly toast in a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside to cool.
• 2. In a heatproof bowl, combine couscous, 1 tsp olive oil, 1/2 tsp salt, and a pinch of pepper. Pour 1 1/4 cups boiling water or broth over, cover tightly, and let sit 10 minutes.
• 3. Whisk together lemon zest, lemon juice, 3 tbsp olive oil, garlic, cumin, smoked paprika, honey, 1/2 tsp salt, and pepper to taste.
• 4. Fluff couscous with a fork, breaking up any clumps, and let it cool to just warm or room temperature.
• 5. Add cucumber, mint, parsley, and scallions to the couscous. Pour over the dressing and toss gently until everything is evenly coated.
• 6. Fold in most of the toasted peanuts, reserving a handful for garnish. Taste and adjust salt, pepper, and lemon juice.
• 7. Garnish with remaining peanuts and extra herbs. Serve at room temperature or lightly chilled.

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Why You’ll Love This Recipe

• Bright, lemony, and packed with fresh herbs, it tastes like sunshine in a bowl.
• Roasted peanuts add a satisfying crunch and nutty depth that keeps each bite interesting.
• Quick to make with simple pantry staples, but special enough for guests or potlucks.
• Fantastic make-ahead side dish that keeps well and travels easily.

Grocery List

• Produce: 1 large lemon, 1 cucumber, 1 small garlic clove, 1 small bunch fresh mint, 1 small bunch flat-leaf parsley, 2 scallions (green onions)
• Dairy: None required (optional: feta cheese for serving, if desired)
• Pantry: Couscous, roasted unsalted peanuts, extra-virgin olive oil, kosher salt, black pepper, ground cumin, smoked (or sweet) paprika, honey or sugar, vegetable broth (or bouillon) if not using water

Full Ingredients

Couscous Base

• 1 cup (180 g) dry couscous
• 1 1/4 cups (295 ml) boiling water or low-sodium vegetable broth
• 1 tsp extra-virgin olive oil
• 1/2 tsp kosher salt (reduce if broth is salty)
• Freshly ground black pepper, to taste

Roasted Peanut and Herb Salad Mix-Ins

• 3/4 cup (about 100 g) roasted unsalted peanuts, roughly chopped
• 1 cup (140 g) diced cucumber, seeds removed, small 1/4-inch pieces
• 1/3 cup finely chopped fresh mint leaves (loosely packed before chopping)
• 1/3 cup finely chopped fresh flat-leaf parsley (loosely packed before chopping)
• 2 scallions (green onions), thinly sliced (white and green parts)

Lemon-Herb Dressing

• Finely grated zest of 1 large lemon
• 3 tbsp freshly squeezed lemon juice (from the same lemon, plus more to taste)
• 3 tbsp extra-virgin olive oil
• 1 small garlic clove, very finely minced or grated
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika (or sweet paprika, if you prefer)
• 1/4 tsp honey or sugar (optional, to soften the acidity)
• 1/2 tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste

Optional Garnishes

• Extra chopped mint and parsley
• A few extra chopped roasted peanuts
• Lemon wedges, for serving
• Crumbled feta cheese (for a salty, creamy touch, if desired)

Step-by-Step Instructions

Step 1: Toast the peanuts for maximum flavor

If your peanuts are already roasted, a quick warm-up really brings them back to life; if they are raw, this step will roast them. Preheat your oven to 350°F (175°C). Spread the peanuts in a single layer on a small baking tray. Roast for 8–10 minutes if raw, or 4–6 minutes if already roasted, shaking the pan halfway through, until they smell nutty and turn a deeper golden color. Alternatively, toast them in a dry skillet over medium heat for 3–5 minutes, stirring often. Immediately transfer to a cutting board so they do not continue to cook, then roughly chop and let cool.

Step 2: Steam the couscous until light and fluffy

Place the dry couscous in a medium heatproof bowl. Add 1 tsp olive oil, 1/2 tsp kosher salt, and a few grinds of black pepper. Stir to coat the grains evenly; this helps prevent clumping. Bring 1 1/4 cups (295 ml) water or vegetable broth to a full boil, then pour it over the couscous. Give one quick stir, cover the bowl tightly with a lid, plate, or foil, and let it sit undisturbed for 10 minutes. The couscous will absorb all the liquid and soften.

Step 3: Make the bright lemon-herb dressing

While the couscous steams, prepare the dressing. In a small bowl or jar, combine the lemon zest, 3 tbsp lemon juice, 3 tbsp olive oil, minced garlic, ground cumin, smoked paprika, honey or sugar (if using), 1/2 tsp kosher salt, and several grinds of black pepper. Whisk until the mixture looks slightly thickened and emulsified. Taste and adjust: add more lemon juice for extra brightness, salt for seasoning, or a pinch more honey if it tastes too sharp. Set aside.

Step 4: Fluff and cool the couscous

After 10 minutes, uncover the couscous. Using a fork, gently rake through the grains, breaking up any clumps until it looks light and fluffy. This step is important for a non-gummy salad. Spread the couscous out a bit in the bowl, or transfer it to a wide dish so it cools faster. Let it cool to just warm or room temperature for about 5–10 minutes; if it is piping hot, it will wilt the herbs and soften the cucumber too much.

Step 5: Fold in the fresh herbs and vegetables

Once the couscous has cooled slightly, add the diced cucumber, chopped mint, chopped parsley, and sliced scallions to the bowl. Give the dressing a quick whisk, then pour most of it over the couscous mixture. Using a large spoon, gently toss until everything is evenly coated and the herbs are well distributed. Add the chopped toasted peanuts, reserving a small handful for garnish, and fold them through the salad.

Step 6: Season, garnish, and serve

Taste the salad and adjust the seasoning. Add more salt, pepper, or lemon juice as needed. If it seems a bit dry, drizzle over the remaining dressing or a splash of olive oil. Transfer the couscous salad to a serving bowl or platter. Sprinkle the reserved toasted peanuts and a little extra chopped mint and parsley over the top. Serve right away at room temperature, or chill for 20–30 minutes for a cooler, slightly more melded flavor. Offer lemon wedges on the side so people can add an extra squeeze at the table.

Pro Tips

• Cool before tossing: Let the couscous cool to at least warm room temperature before adding herbs so they stay vibrant green and do not wilt.
• Keep the cucumbers crisp: If your cucumber is very watery, scoop out the seeds with a spoon and pat the diced pieces dry with a paper towel before adding.
• Chop, do not mince, the herbs: Aim for small, fluffy pieces rather than a paste; this gives lovely flecks of green and better texture.
• Salt thoughtfully: If you use salted, roasted peanuts or a salty broth, reduce the added salt and adjust at the end.
• Let it sit briefly: Allow the salad to rest for 10–15 minutes before serving so the flavors have time to mingle.

Variations

• Feta and olive twist: Add 1/2 cup crumbled feta cheese and 1/3 cup sliced kalamata olives for a salty, Mediterranean feel.
• Protein-packed version: Stir in 1 can (15 oz / 425 g) drained and rinsed chickpeas for a more substantial vegetarian main dish.
• Swap the grain: Use the same dressing and mix-ins with cooked and cooled bulgur, quinoa, or pearl couscous instead of regular couscous.

Storage & Make-Ahead

This couscous salad stores very well, making it ideal for meal prep or parties. Once completely cool, transfer the salad to an airtight container and refrigerate for up to 3 days. For the best crunch, store the toasted peanuts separately and fold them in just before serving. The flavors tend to deepen as it sits; if it tastes a little muted after chilling, brighten it up with a squeeze of fresh lemon juice and a drizzle of olive oil. You can chop the herbs and cucumbers and make the dressing up to 1 day in advance; keep each component refrigerated separately and combine them with the couscous a few hours before serving.

Nutrition (per serving)

Approximate values for 1 of 4 servings: about 400 calories; 14–16 g protein; 40–45 g carbohydrates; 22–26 g fat; 5–7 g fiber. Values will vary based on the exact brands and ingredients you use and any optional additions such as feta cheese.