Crunchy Couscous Salad with Currants and Mint

What's not to love about this salad? It's sweet, savory, crunchy, and full of bright herbs and lemon juice. You can make it ahead, cover it, and leave it at room temperature up to four hours before serving. Resist the urge to refrigerate it, though–the couscous will dry out quickly. If you're looking for a gluten-free option, try quinoa.

Yield: Serves 6 (serving size: about 1/3 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 12 Minutes
Total: 12 Minutes

Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 0.0%
  • Fat: 14.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 7.3g
  • Polyunsaturated fat: 5.3g
  • Protein: 5.1g
  • Carbohydrate: 30.5g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 193mg
  • Calcium: 26mg


  • 1 cup water
  • 1 cup uncooked couscous
  • 1/4 cup fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup canola oil
  • 1/4 cup currants
  • 1/2 cup diced carrot
  • 1/3 cup pine nuts, toasted
  • 1/3 cup sliced green onions
  • 3 tablespoons chopped fresh mint


  1. 1. Bring 1 cup water to a boil in a medium saucepan. While water comes to a boil, place couscous in a large skillet. Cook, stirring constantly, over medium-high heat 3 minutes or until lightly toasted and fragrant. Stir couscous into boiling water. Cover and let stand 5 minutes; fluff with a fork.
  2. 2. While couscous stands, combine lemon juice and next 3 ingredients (through pepper) in a large bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Add couscous, currants, and remaining ingredients; fluff with a fork. Serve warm, or cover and cool to room temperature.

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