watermelon couscous salad

I whipped together this crunchy and refreshing watermelon couscous salad on a hot afternoon one day. It was so good that I had to share it! It’s the perfect dish to bring to a summer party or BBQ, because vegans and non-vegans alike will agree it’s delicious.

This bomb salad the watermelon inspo video, which includes 2 more great recipes. Can you tell I love using watermelon in recipes, especially during the summer? It might be a slight obsession. And you’ll probably feel the same way after making this salad! 

Here are the recipes for the watermelon peach salsa and fizzy watermelon floats. 

5 from 1 vote

Print Recipe

watermelon couscous salad

This crunchy and refreshing summer salad is the perfect sidekick for your next BBQ or potluck!

Course Salad

Keyword couscous, salad, summer, watermelon

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6

Author Lauren Toyota

Ingredients

• 2/3 C whole wheat couscous
• 1 C water
• 1/4 tsp sea salt
• 2 C cubed watermelon
• 1 C sliced or shredded radish
• 1 C finely chopped celery
• 1 C finely chopped cucumber
• 1/2 C finely chopped green onion
• 2 tbsp finely chopped basil leaves
• 2 tbsp finely chopped mint leaves
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• sea salt and ground black pepper, to taste

Instructions

1. Boil couscous with water and sea salt. Once it’s at a boil, remove the pot from the heat and cover with a lid for 5 to 10 minutes allowing the water to absorb.

2. Combine the couscous with the rest of the vegetables and fresh herbs. Toss with lemon juice, olive oil, white wine vinegar, sea salt, and ground black pepper.

3. Serve immediately or refrigerate for a few hours before serving to allow the flavors to really mesh together.