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Under 30 Minutes

Under 30 Minutes

Couscous Salad

Crisp kirby cucumbers will stay firm and crunchy when mixed in this salad.

  • prep: 15 mins
    total time: 15 mins
  • servings: 2


  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup couscous
  • 2 tablespoons minced shallot
  • 1/3 cup golden raisins
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 can (15.5 ounce) chickpeas, rinsed and drained
  • 1 Kirby cucumber, cut into 1/4-inch pieces


  1. Step 1

    In a small saucepan, bring 3/4 cup water, salt, and pepper to a boil. Stir in couscous, shallot, and raisins; remove from heat. Cover; let stand until couscous has absorbed water and is tender, 5 minutes.

  2. Step 2

    In a large bowl, whisk together lemon juice and olive oil; season with salt and pepper. Add chickpeas, couscous mixture, and cucumber; toss to combine. Refrigerate in a covered container until ready to serve.

Everyday Food, May 2004

Reviews (1)

  • 18 Jun, 2011

    I have been making this recipe since it first appeared in EF. It is simple and perfect for a light lunch. Over the years I have added feta cheese which is also good. The golden raisins and shallots really add dimension. Yum!