This versatile couscous salad is a favorite of ours. It can be a side dish, a main course, or paired with grilled chicken or shrimp. It’s easy to prepare and can be made ahead of time!

Makes: 8 Servings  |  Preparation Time: 10 minutes


  • 1 1⁄2 cups dried Israeli couscous (pearl couscous)
  • salt & fresh ground black pepper
  • 1/4 cup La Panza Extra Virgin Olive Oil
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon honey
  • 1 teaspoon finely grated lemon zest
  • 2 to 4 tablespoons fresh squeezed lemon juice (adjust to taste)
  • 1 medium cucumber, diced
  • 1 large tomato, diced
  • 2 Tbsp. unsalted butter, cold and cut into pieces
  • 1/2 cup coarsely chopped fresh herbs (parsley, cilantro, basil, dill, or mint)
  • 1/4 cup chopped walnuts, toasted
  • 1/4 cup raisins (golden raisins preferred)


  1. Cook the Israeli couscous in a large saucepan of salted boiling water until tender, about 8-10 minutes. Drain and set aside.
  2. Over medium heat, toast the walnuts for about 5 to 10 minutes until golden brown.
  3. In a large bowl, whisk together the olive oil, Dijon mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Add the cooked couscous to the dressing and mix well.
  4. Stir in the diced cucumber, tomato, fresh herbs, toasted walnuts, and raisins.
  5. Taste and adjust seasoning with salt and pepper as desired. Enjoy the salad warm, or refrigerate it covered until cool, approximately 1 hour.