Refreshing Couscous Salad with Watermelon Recipe

A simple couscous salad is transformed into a refreshing and light summer dish with the addition of watermelon and mint. This Couscous Salad with Watermelon is particularly ideal for hot days exceeding 30 degrees Celsius and pairs wonderfully with grilled foods. The salad is enhanced by crunchy mini cucumbers and a zesty lime, while a fresh red chili pepper and spring onions provide an extra kick.

On warm summer evenings, spending too much time in the kitchen is not appealing. Thus, grilling becomes the perfect cooking method, and this quick-to-make couscous salad complements it beautifully.

Ingredients for Couscous Salad with Watermelon

You will need some everyday ingredients that are easily accessible. The fresher they are, the more flavor they will bring to your dish. Here’s a list:

• Couscous: Available in any supermarket, this durum wheat semolina only requires hot water to prepare, and it’s ready in about 10 minutes.
• Watermelon: Look for seedless varieties, signaling the arrival of summer.
• Mini Cucumbers: If mini cucumbers aren’t available, a regular cucumber will suffice, but the mini ones are easier to eat in salads.
• Spring Onions & Red Chili Pepper: These add a burst of flavor.
• Herbs: Fresh herbs like flat-leaf parsley and mint leaves evoke Mediterranean vibes.
• Olive Oil: Use high-quality extra virgin olive oil for the best taste.
• Limes: Fresh lime juice adds a delightful tang to the salad.
• Salt & Pepper: Sea salt and freshly ground black pepper are recommended.
• Feta Cheese: Adds a creamy texture; sheep's milk feta is the best choice.
• Pomegranate Seeds: While optional, they provide a delightful crunch and a tangy flavor, which can be served separately for individual preference.

Simple Preparation for Couscous Salad with Watermelon

The preparation of this couscous salad is quick. Most of the time is spent allowing the flavors to meld, requiring no additional effort. Here’s a step-by-step guide:

1. Cook the Couscous: Pour boiling water over the couscous in a medium bowl, cover it, and let it sit for 10 minutes. Once done, fluff the couscous with a fork and let it cool to room temperature.
2. Assemble the Salad: Combine the couscous with all the other ingredients in a serving bowl. Allow the salad to rest for about 20 minutes to let the flavors blend.
3. Finish: Crumble feta cheese on top and garnish with mint leaves and pomegranate seeds. Your couscous salad is ready to serve!

You can find the exact ingredients and quantities for the Couscous Salad with Watermelon in the recipe card below, which you can also print out.

Why I Love This Summer Couscous Salad

In summer, I crave light and refreshing meals with vibrant flavors, and this couscous salad delivers just that. Here are more reasons why you’ll want to make it often as the temperatures rise:

• Easy to Cook: Just boil water and chop; that’s all there is to it.
• Simple Ingredients: Everything can be found in one store or at the market, making it hassle-free.
• Healthy: Packed with vitamins, nutrients, minerals, and proteins all in one dish.
• Family-Friendly: The sweet watermelon is sure to please kids.
• Guest-Friendly: A hit at any barbecue! Make extra, as it’s hard to stop eating.
• Meal Prep Recipe: A splash of lemon juice can revive the salad for leftovers, perfect for office lunches.

More Delicious Couscous Recipes

• 200 g couscous
• 310 ml boiling water
• 200 g seedless watermelon (about 1/4 of a small watermelon), diced (or more to taste)
• 2-3 mini cucumbers, thinly sliced (or half a regular cucumber, deseeded and diced)
• 3 spring onions, thinly sliced
• 1 fresh red chili pepper, deseeded and thinly sliced
• 1 tablespoon flat-leaf parsley, chopped
• 3 tablespoons fresh mint leaves, chopped (plus extra for garnish)
• 2 tablespoons extra virgin olive oil
• Juice of 2-3 limes, freshly squeezed
• Sea salt and freshly ground pepper, to taste
• 75-100 g feta cheese (sheep's milk), crumbled
• Optional: pomegranate seeds, for garnish

1. Place couscous in a medium bowl and pour boiling water over it. Cover with a plate and let it sit for 10 minutes. Remove the plate, fluff with a fork, and set aside to cool to room temperature.
2. Transfer the couscous to a serving bowl. Add the watermelon, cucumber, spring onions, chili pepper, parsley, and mint. Drizzle with olive oil and lime juice, then gently mix. Season with salt and pepper to taste. If time allows, let it sit for 15-20 minutes for the flavors to meld.
3. Before serving, gently mix again. Sprinkle crumbled feta on top and garnish with mint leaves and pomegranate seeds as desired. Finish with a few drops of olive oil.
4. Enjoy!

Calories: 331 kcal

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