Couscous salad is a cold or room-temperature dish that tosses cooked couscous with chopped vegetables, herbs, and a light vinaigrette - distinct from a couscous side dish, which is usually served warm alongside a stew or tagine. It originated in North African home cooking, particularly in Morocco, Algeria, and Tunisia.
Common additions are diced tomato, cucumber, bell pepper, onion, and herbs such as parsley, mint, or cilantro, sometimes bulked up with grilled chicken, shrimp, or chickpeas. The dressing is usually lemon juice or red wine vinegar with olive oil, garlic, cumin, or paprika. North African versions may add harissa, olives, or preserved lemon.
Because it holds well chilled, couscous salad travels easily to picnics and potlucks, and adapts readily to vegetarian, vegan, or gluten-free diets by swapping in pearl or Israeli couscous or another grain entirely.