This Mediterranean Couscous Salad will have everyone wanting seconds on your Easter table this year! Mixed with fresh herbs, dried fruits, and a lemon vinaigrette, this salad is sure to please.

Easter Couscous Salad

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people
Author ijustmakesandwiches


  • 1 3/4 cup Mediterranean couscous
  • 1 cup water
  • 1 bag dried apricots
  • 1/2 cup raisins
  • 3 each persian cucumbers sliced into half moons
  • 1 bunch Italian parsley
  • 1 bunch mint
  • 2 each lemons zested and juiced
  • To taste EVOO
  • To taste salt and pepper
  • To taste honey


  1. Bring 1 cup of water to a boil in a pot with some salt. Once the water comes to a boil, add the couscous to the water, cover with a lid, and take the pot off of the heat. Let it sit for about 5 minutes or until the water is absorbed and the couscous volume has doubled.
  2. Take the dried apricots and slice them relatively thin. Add the raisins and cucumbers to the bowl.

  3. Roughly chop mint and parsley and add to the dried fruit.
  4. Juice the two lemons, add salt and pepper, olive oil and honey,
  5. Add cooled couscous to the bowl along with the vinaigrette and toss to combine.