Turkish Couscous Salad

Skill Level
Preparation Time 10 minutes Total Time 15 minutes
Servings 4 (2 mason jars) Cost Per Serving $1.65
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1/2 cupWhole Wheat Couscous
1/2 cupBulgur
2 cupsCucumber, roughly chopped
1Red Bell Pepper, roughly chopped
1/2 cupDried Apricots, diced
2 cupsParsley, roughly chopped
1/4 cupPistachio, roughly chopped
2 cupsBaby Spinach
1Lemon, juiced and zested
1Orange or Mandarin, juiced and zested
1 1/2 tbspExtra Virgin Olive Oil>
1/4 cupWarm Water
To TasteSea Salt and Freshly Ground Black Pepper


  1. As this recipe makes enough to fill two mason jars, split the ingredients evenly between the jars. Add the juice and zest of the lemon and orange to the mason jars. Add your olive oil, warm water and a pinch of salt and pepper.
  2. Add your couscous and bulgur and give it a quick stir with your spoon. Add more water if necessary, the liquid should just cover your couscous.
  3. Start layering in your other ingredients, starting with your parsley, followed by the cucumber, pepper, apricots and pistachio. Finish with your baby spinach.
  4. Allow to set in the refrigerator or chilled picnic basket/cooler for at least a few hours before serving.


  • ​Is the longer cooking time preventing you from eating more whole grains? Give whole wheat couscous a try! In less than 5 minutes you can enjoy this nutritious whole grain as a side dish or salad. Including whole grains in your diet has been shown to reduce risk of heart disease, stroke, obesity and type 2 diabetes.
  • Whole wheat couscous is a source of fibre and magnesium. Compared to regular couscous, the whole wheat version has double the amount of magnesium per serving. Magnesium is a mineral that is needed for nerve function, strong bones and muscle, regulating your heart rate and a healthy immune system.  It also plays a role in keeping blood pressure and blood sugar levels stable.