Middle Eastern Couscous Salad with Balsamic Vinaigrette

This colorful Middle Eastern-inspired couscous salad combines fluffy couscous, crisp vegetables, fresh parsley, and toasted walnuts tossed in a tangy balsamic vinaigrette. Perfect for meal prep, healthy lunches, picnics, or a light vegetarian dinner.

1. 1.5 cups (225g) cucumber, diced
2. 1 cup (150g) red bell pepper, diced
3. 1 cup (100g) purple cabbage, shredded
4. 3/4 cup (100g) red onion, finely chopped
5. 1/2 cup (25g) green onion, chopped
6. 1/2 cup (25g) fresh parsley, chopped
7. 90g toasted walnuts, chopped
8. 1 cup dry couscous, cooked and cooled

1. Prepare the couscous according to the package instructions. Fluff with a fork and allow it to cool completely.
2. Toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Let them cool, then roughly chop.
3. In a large mixing bowl, combine the cucumber, red bell pepper, purple cabbage, red onion, green onion, and parsley.
4. Add the cooled couscous and toasted walnuts to the bowl.
5. In a small bowl or jar, whisk together the balsamic vinegar, olive oil, Dijon mustard, maple syrup (if using), cumin, salt, and black pepper until well combined.
6. Pour the vinaigrette over the couscous mixture
7. Toss gently until all ingredients are evenly coated with the dressing.
8. Taste and adjust seasoning with additional salt, pepper, or balsamic vinegar if desired.
9. Refrigerate for 15–30 minutes before serving to allow the flavors to meld together.
10. Serve chilled or at room temperature and enjoy.

Final Product