Couscous Salad with Almonds, Cherries, and Lavender

This Cherry Lavender Couscous Salad with almonds, arugula, and mint is a filling yet light and refreshing summer salad recipe. Whether you serve it as a light meal or a side, this recipe will not disappoint you!

Hello, folks! How are you doing? I hope you all had a great and restful weekend and are now ready for a new week.

Also, can you believe it’s the middle of July? I cannot. And I cannot believe that it’s almost the mid of July, and I have shared only one recipe featuring fresh cherries – this Black Forest Oatmeal Recipe (Chocolate Cherry Oatmeal).

It must change today. That’s why I am excited to share a recipe for a tasty couscous salad with almonds, cherries, and lavender.

But Wait…Lavender and Couscous?! Cooking with Lavender

The combination of nuts and lavender may sound a little strange. But it is not.

I have already quoted on a few occasions the book “Cooking with Lavender” by Nancy Baggett. This is the only book I have tried multiple recipes from and shared the results here. Perhaps, the best part of this book for me is the section about pairings. Before this book, I was not aware that lavender goes well with so many savoury ingredients.

• It pairs well with tomatoes and sun-dried tomatoes.
• Nuts and lavender are also a great pairing.
• It goes well with pasta, couscous, pearl couscous, and rice. Really, with all carbs, I think.
• Next, potatoes are excellent pairing, too.
• Chickpeas are another great pairing.
• And say what? Even with corn.
• Certainly, meat.
• And also with watermelons and melons.

Cherry Lavender Couscous Salad

This Cherry Lavender Couscous Salad is easy to make with several simple ingredients.

To make this recipe, you will need the following ingredients:

• Fine couscous – the base ingredient of this salad. The standard ratio is either 1 to 1 or 1 to 1 1/2, e.g., one cup couscous to one cup and half of water. I usually go with equal parts, and it works just fine; this ration results in a slightly drier and fluffier final product, which is perfect for salads. And if you think that couscous looks too dry to your liking, it’s easy to fix by adding a little extra boiling water.
• Water – used for cooking couscous.
• Extra virgin olive oil – added to the couscous.
• Fresh cherries – add the sweetness and juiciness.
• Almonds – I used slivered almonds, but any will do. Be sure to toast them as this simple steps adds so much flavour.
• Arugula – adds a little peppery kick.
• Fresh mint leaves – add freshness and flavour.
• Herbs de Provence – added to couscous to infuse it.
• Dried lavender buds – minced or rubbed, they compliment Herbs de Provence and add a subtle floral hint.
• Salt – added to couscous to season it.

I did not use any dressing, except a little extra drizzle of oil, because this Cherry Lavender Couscous Salad is already juicy to my liking. But you are welcome to add more olive oil or even a drizzle of orange or lemon.

More Summer Salads with Fruit

Looking for more tasty summer salad recipes with fruit and berries? Check out some of the recipes below:

• Strawberry Salad with Poppy Seed Dressing
• Watermelon Strawberry Pistachio Salad
• Watermelon Salad with Pistachio Mint Pesto
• Cherry Almond Coconut Salad (With Maple Almond Coconut Clusters)
• Blueberry Salad with Caramelized Almonds
• Blueberry Almond Couscous Salad
• Papaya Prosciutto Salad (With Red Onions and Feta)
• Strawberry Salad with Smoked Goat Cheese

I hope you like this Cherry Lavender Couscous Salad, and you will give it a try shortly. If you make it, please let me know in the comment section of this post below, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

Couscous Salad with Almonds, Cherries, and Lavender

Recipe by Ben | Havocinthekitchen

This Cherry Lavender Couscous Salad with almonds, arugula, and mint is a filling yet light and refreshing summer salad recipe.

Course: Slaws and All-Season SaladsDifficulty: Easy

5.0 from 4 votes

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Servings

4-6

servings

Prep time

5

minutes

Cooking time

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 3/4 cup (135 g.) fine couscous

• 3/4 cup (180 ml.) boiling water

• 1 tbsp. (15 ml.) extra virgin olive oil

• 1/2 tsp. dried lavender buds, minced

• a pinch of salt

• 1/2 tbsp. Herbs de Provence

• 250-300 g. pitted cherries

• 1 cup (80 g.) slivered almonds

• a generous handful or two of arugula or kale, chopped

• a small handful of mint leaves

• a little extra virgin olive oil or/and balsamic vinegar, optional for dressing

Directions

• Toast the almonds on a dry pan over medium-lower heat for a few minutes, until fragrant and lightly browned.
• Place the couscous along with a pinch of salt and minced lavender 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.
• Once the couscous is slightly cooled, add the toasted almonds, cherries, arugula, and mint. While I did not add any additional dressing, feel free to add a good drizzle of olive oil or/ and balsamic. Enjoy!