Lemon-Mint Couscous Salad with Pickled Red Onions

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A refreshing couscous salad brightened with lemon juice and fresh mint, topped with tangy quick-pickled red onions for a vibrant sour contrast. This Mediterranean-inspired salad recipe, ready in about 20 minutes, pairs couscous, boiling water, lemon juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup couscous
• 1 1/4 cups boiling water
• 1/4 cup lemon juice
• 3 tbsp olive oil
• 1/4 cup fresh mint leaves, chopped
• 1 medium red onion, thinly sliced
• 1/3 cup white vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Place 1 cup couscous in a large bowl, pour 1 1/4 cups boiling water over it, cover tightly with plastic wrap, and let steam for 5 minutes until water is absorbed. Fluff couscous with a fork.
2. Step 2: In a small bowl, combine 1/3 cup white vinegar, 1 tbsp sugar, and 1/2 tsp salt. Add 1 medium thinly sliced red onion, tossing to coat. Let sit for at least 15 minutes to pickle.
3. Step 3: To the fluffed couscous, stir in 1/4 cup lemon juice, 3 tbsp olive oil, 1/4 cup chopped fresh mint, and season with 1/4 tsp black pepper.
4. Step 4: Drain the pickled red onions and scatter them over the couscous salad. Toss gently to combine and serve chilled or at room temperature.