Couscous Salad with Sesame and Cucumber

Nutrition · per serving

Steps

1. 1

   Bring water to a boil with 1/4 tsp salt. Place the couscous in a heatproof bowl, pour the hot water over it, add 1 tbsp olive oil, stir briefly, and cover the bowl with a lid or plate. Let it sit for 5 minutes to absorb the water, then fluff with a fork.

   120 ml hot water1/4 tsp salt100 g fine couscous1 tbsp olive oil
2. 2

   While the couscous is soaking, halve the cucumber lengthwise, scoop out the seeds if necessary, and slice into thin half-moons. Peel the carrot and grate it using a coarse grater. Slice the spring onions into fine rings (white and green parts separated if desired).

   150 g (about 1 small) cucumber (salad cucumber or mini cucumber)1 medium (about 70 g) carrot2 stalks (about 30 g) spring onions
3. 3

   For the dressing, combine soy sauce, rice vinegar, grated ginger, lime zest and juice, maple syrup, and toasted sesame oil in a jar or small bowl. Whisk vigorously with a spoon or shake to emulsify, and season with pepper. If the dressing is too salty, dilute with 1–2 tsp of water.

   2 tbsp soy sauce (light / low-sodium recommended)1 1/2 tbsp rice vinegar1 tsp grated fresh gingerzest of 1/2 lime + juice of 1 tbsp grated lime zest and juice1 tsp maple syrup or honey1 tsp toasted sesame oilto taste (about 1/4 tsp) black pepper
4. 4

   Allow the fluffed couscous to cool slightly (about 2–3 minutes), then fold in the cucumber, carrot, and spring onions. Drizzle the dressing (from earlier) evenly over the mixture and gently mix to avoid crushing the grains.

   100 g fine couscous150 g (about 1 small) cucumber (salad cucumber or mini cucumber)1 medium (about 70 g) carrot2 stalks (about 30 g) spring onions
5. 5

   Let the salad sit for 3–5 minutes to allow the flavors to meld (rest time). Before serving, drizzle with toasted sesame seeds and optionally 1 tsp of oil, and adjust seasoning with extra pepper if needed.

   1 tbsp toasted sesame seeds1 tsp optional neutral oil for drizzling (e.g., sunflower oil)to taste (about 1/4 tsp) black pepper
6. 6

   To serve: Divide the salad onto two plates and serve immediately. Taste test: the couscous should be fluffy, the dressing balanced in sour-salty-sweet flavors, and the cucumber still crunchy.

Origin & History

Couscous is originally a staple from North Africa; this recipe combines the fine texture of couscous with Japanese-inspired flavors like soy sauce, rice vinegar, and toasted sesame. Such fusion salads are popular in modern kitchens because they combine fresh, light components with Asian seasoning notes.