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Colorful Couscous Salad Recipe

Contributors: Mackenzie Burgess, RDN

Published: December 16, 2021

A colorful bowl of couscous mixed with brightly-colored vegetables on a table next to a blue napkin with a wooden spoon.
Photography by David Raine | Food styling by Breana Moeller | Prop styling by Brooke Doyle

Couscous becomes a salad when mixed with colorful vegetables and tossed in a lemon thyme vinaigrette.

Prep Time: 15 minutes


2 cups cooked couscous
½ cup frozen corn, thawed
1 cup cherry tomatoes, halved
1 cup zucchini, diced (about 1 small zucchini)
1 cup orange bell pepper, diced (about 1 small bell pepper)
¼ cup (50 milliliters) extra-virgin olive oil
2 tablespoons (25 milliliters) fresh squeezed lemon juice (about 1 small lemon)
1 tablespoon fresh thyme leaves
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper


Before you begin: Wash your hands. 

  1. In a large bowl, add cooked couscous, corn, tomatoes, zucchini and bell pepper and stir until combined. Set aside.
  2. In a small bowl or glass jar with lid, add olive oil, lemon juice, thyme leaves, salt and black pepper. Stir or shake until dressing ingredients are combined.
  3. Pour dressing over couscous mixture and stir until evenly coated. Chill before serving.

Nutrition Information

Serving Size: 1¼ cup (185 grams)
Serves 4

Calories: 214; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 106mg; Carbohydrate 22g; Fiber: 3g; Sugar: 3g; Protein: 4g; Potassium: 296mg; Phosphorus: 54mg.

This recipe originally appeared in Food & Nutrition Magazine®, published by the Academy of Nutrition and Dietetics.

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