Blueberry Almond Couscous Salad

This Blueberry Almond Couscous Salad with cucumber, mint, and shallots and light dressing is a tasty dish packed with sweet and savoury flavours. It is filling but not overly healthy, and you can enjoy it both as a main course or a side.

Hello folks, how are you doing? I hope you all had a restful weekend, and you are now ready to tackle another week.

It is Sunday and also quite hot today here down in Nova Scotia. Hence, I am going to keep it short and sweet jumping to the recipe right away!

Blueberry Almond Couscous Salad

We are a huge fans of couscous and couscous salads. Surprisingly, I do not have too many recipes on the Havoc in the Kitchen. Well, in fact there are only two: Couscous Salad with Apricots and Lavender and this Cherry Couscous Salad. That’s why I am excited to expand my collection with another one.

Blueberry Almond Couscous Salad is easy to make with just a bunch of simple and relatively inexpensive ingredients. The main components are couscous, blueberries, almonds, and cucumber with the aromatics being shallot and herbs (I used mint and oregano, other options like basil or parsley will work as well). The simple dressing is made with olive oil, maple syrup (or honey), and vinegar (I used rose wine vinegar, but balsamic will also work.)

We enjoyed this salad as the main dish, but you can serve it as a side. Grilled meats, fish, or even vegetables all would be nice addition.

More Salads with Blueberries

Loving the addition of blueberries to your salad? Be sure to check more ideas then.

Blueberry Almond Feta Salad

Farro Blueberry Prosciutto Salad

Blueberry Sausage Salad

I hope you like this salad, and you will give it a try soon. If you try it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

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Blueberry Almond Couscous Salad

Recipe by Ben | Havocinthekitchen

5.0 from 1 vote

Course: Salads, Summer Salads

Servings

2-8

servings

Prep time

10

minutes

Cooking time

10

minutes

This Blueberry Almond Couscous Salad with cucumber, mint, and shallots and light dressing is a tasty dish packed with sweet and savoury flavours.

Serves 2-3 as the main course or 6-8 as a side.

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Ingredients

• 3/4 cup (90 gr.) fine couscous

• 1/2 cup (120 ml.) boiling water

• 1/4 to 1/2 tsp. salt

• 1 tbsp. olive oil

• 1/2 English cucumber (~150 gr.), sliced

• 1 small shallot, minced

• 1 cup (190 gr.) fresh blueberries

• 1/3 cup (about 35 gr.) sliced almond, lightly toasted

• a handful of arugula

• a few sprigs of assorted fresh herbs (e.g., mint, parsley, basil, oregano), chopped

• Dressing:

• 1 tbsp. (15 ml.) olive oil
  1 tbsp. (15 ml.) wine vinegar
  1/2 tbsp. (7.5 ml.) maple syrup or honey

• a little drizzle of lemon or lime juice

Directions

• In a small bowl make the dressing by whisking the olive e oil, vinegar, maple syrup or honey, and a few drizzles of lemon or lime juice.
• Place the couscous along with the salt a medium-small bowl. Add the boiling water and olive oil. Stir once with a spoon, cover with a lid, and let stand for about 5 minutes, then fluff the grains with a fork. The usual ratio of couscous to liquid is 1:1, but you may need to add another splash of water, if your couscous looks too dry.
• While the couscous is still warm, add the dressing and mix. Let it stay for about 10 minutes to slightly cool.
• Once the couscous is slightly cooled, add the cucumber, blueberries, shallot, toasted almonds, arugula, and herbs. The amount of the suggested dressing is enough to just lightly coat the salad; if the couscous looks dry to your liking, you can add more of the olive oil or vinegar.
• Serve right away or chill in the refrigerator for 30 minutes before serving, Enjoy!