Spring Initializr Couscous Salad

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A light couscous salad with seasonal vegetables and a tangy yogurt dressing, inspired by Spring Initializr's simplicity. This North African-inspired salad recipe (vegetarian), ready in about 30 minutes, pairs couscous, zucchini, yellow squash 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 260 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 medium zucchini
• 1 medium yellow squash
• 1/4 cup red onion
• 2 tbsp fresh mint
• 1/2 cup yogurt
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a medium pot, bring 2 cups water to a boil. Add 1 cup couscous, reduce heat to low, cover, and simmer for 10 minutes. Fluff with a fork and let cool.
2. Step 2: Dice 1 medium zucchini and 1 medium yellow squash into 1/2-inch cubes. Thinly slice 1/4 cup red onion. Chop 2 tbsp fresh mint.
3. Step 3: In a large bowl, combine cooled couscous, zucchini, squash, onion, and mint.
4. Step 4: In a small bowl, whisk 1/2 cup yogurt, 2 tbsp lemon juice, 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
5. Step 5: Pour dressing over couscous mixture. Toss until evenly coated. Chill for 30 minutes before serving.