Couscous Almondine Salad

Couscous Almondine Salad with a spiced lemon vinaigrette is a complete departure from your everyday pasta salad! ~

Couscous Almondine Salad is a completely new take on your same old pasta salad ~ this no mayo recipe is perfect for summer barbecues, potlucks, and picnics…it’s an easy side dish that goes with everything!

Couscous Almondine Salad with a spiced lemon vinaigrette is the perfect working lunch, and it keeps all week in the fridge! ~

This Middle Eastern inspired couscous salad is just packed with flavor

And it’s not the same old been-there-done-that pasta salad you’ve been making for years (the first taste will tell you that you’re not in Kansas anymore.)  There are so many unusual elements to this Couscous Almondine Salad I hardly know where to start — how about with the intense sweetness of the tiny currents, the crunch of the slivered almonds, or the aromatic allspice and cinnamon spiked vinaigrette? I improvised on the ingredients list of the salad that I buy so often for a last minute lunch. I added gorgeous dried peaches and plums from my farmers market, and some plump green raisins that I had in the cupboard. The spices add an interesting warm note to the traditional lemon dressing. You’re going to love this!

Ingredients for making Couscous Almondine Salad ~

Couscous is fabulous for healthy lunch prep

This couscous almondine salad is a great lunch choice for work or school because it keeps so well. You can dress it ahead of time, or bring a little container of vinaigrette to toss it fresh.

Couscous Almondine Salad is full of healthy flavorful ingredients and keeps all week in the fridge! ~

Ingredient suggestions for couscous salad

Don’t get bogged down in the exact ingredients for this recipe, what’s important is that you have the balance of flavors and textures with some sort of onion (green or white will do in place of the red,) crunchy nuts, a couple of fresh veggies, and a dried fruit. Here are a few other add-ins that you could use:

  • black olives
  • feta cheese
  • pistachios
  • pine nuts
  • pomegranate seeds
  • celery
  • bell peppers
  • carrots
  • dried cherries or cranberries
  • dried apricots

Couscous Almondine Salad with a Cinnamon Allspice Vinaigrette ~

Couscous is one of the easiest grains on the planet to make. Just drop it in boiling water, cover, and set aside for 15 minutes. Then fluff. It makes a great base for salads because the little grains of pasta soak up flavors so well.

Couscous Almondine Salad with a spiced lemon vinaigrette is a complete departure from your everyday pasta salad! ~

TIP: I used my Vidalia Chop Wizard to get everything beautifully diced. I even chopped my dried fruit and tomatoes with it, it’s awesome. I like that it has two settings, one for a regular dice and one for a really fine dice. I could never get such a perfect cut with a knife and it’s the perfect tool for a salad where you want everything even and finely chopped.

4.56 from 9 votes

Couscous Salad

Couscous Almondine Salad is a completely new take on your same old pasta salad ~ this no mayo recipe is perfect for summer barbecues, potlucks, and's an easy side dish that goes with everything!
Course Salad
Cuisine American
Prep Time 10 minutes
Yield 6 servings
Author Sue Moran


  • 3 cups cooked couscous
  • 1/2 cup finely diced cucumber
  • 1/2 cup finely diced tomato
  • 1/2 cup slivered almonds
  • 1/4 cup dried currents
  • 1/4 cup dried peaches finely diced
  • 1/4 cup dried plums finely diced
  • salt and fresh cracked pepper to taste


  • 1/2 cup olive oil
  • juice of 2 lemons
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • pinch of salt and pepper


  • Put the couscous in a large bowl. Add the rest of the ingredients and toss with salt and pepper to taste.
  • Mix the dressing ingredients and taste to see if you need to adjust any of the ingredients. You can dress the salad immediately or wait until you are ready to eat. Use just enough to moisten and flavor the salad, but don't drown it.
  • Keeps for a week covered in the refrigerator.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


  • Be sure to start with plain couscous, not one of the flavored varieties.
  • Pack the salad in individual plastic containers or mason jars for quick grab and go lunches.
  • You can substitute quinoa or cracked wheat (bulgur) for the couscous.
  • If you like the bowls I used in this post, you can find out about them here.


don’t forget to pin this couscous almondine salad!

Couscous Almondine Salad pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    Katherine | Omnivore's Cookbook
    August 2, 2016 at 10:17 am

    5 stars
    Beautiful, healthy and delish! A+!

  • Reply
    August 2, 2016 at 8:56 am

    love the colors and ingredients in this, and the dressing sounds perfect! wheat berries might be good in lieu of couscous too!

  • Reply
    July 31, 2016 at 2:26 pm

    5 stars
    Gorgeous, Sue! So often when I’m rushed I will pick up a salad at the deli counter and later complain how much I spent and how I could have made it so much better!, lol.
    This is a big reminder that I need to do just that and your combination of flavours is out of this world – LOVE LOVE LOVE!!

    • Reply
      July 31, 2016 at 4:55 pm

      My store is notorious for its expensive salads…it’s always nice when you can score a perfect DIY 🙂

  • Reply
    Thalia @ butter and brioche
    July 30, 2016 at 5:27 pm

    Love this couscous salad, and anything middle eastern flavoured. Definitely have to make it!

  • Reply
    Laura | Tutti Dolci
    July 30, 2016 at 1:25 pm

    5 stars
    My weekend picnic needs this salad. Just gorgeous!

  • Reply
    July 30, 2016 at 6:19 am

    Click on ‘Read More’ it gives you the full delicious recipe…

  • Reply
    July 29, 2016 at 5:09 pm

    When I get your post and click on the recipe, it just takes me to comments about the recipe????

    • Reply
      July 29, 2016 at 5:22 pm

      Not sure what’s happening Kathy, but just scroll up to see the recipe…

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