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Date Couscous Salad with Tahini Dressing

PREP: 20 minutes
COOK: 10 minutes
YIELD: 4 Servings (~ 1 cup per serving)
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This Pearled Couscous Salad recipe is perfect for a light yet satisfying meal or a vibrant side dish that’s sure to impress. With chewy couscous, naturally sweet Medjool Date Strips with Tajín, and crunchy toasted nuts, all tossed in a zesty lemon-tahini dressing—this dish is bursting with flavor. Plus, you can customize and use any nuts of your choice to make it your own.

Recipe by Mackenzie Burgess, RDN.

Ingredients

  • Couscous Salad
  • 1 1/2 cups water or vegetable broth
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1 1/4 cups uncooked pearled couscous (or tri-color pearled couscous)
  • 1/2 cup Natural Delights Medjool Date Strips with Tajín, chopped into small pieces (about 20 strips)
  • 1/2 cup pomegranate seeds
  • 1/2 cup chopped and toasted nuts of your choice (pistachios, almonds, or walnuts)
  • 1/4 fresh chopped cilantro, plus more for garnish
  • Lemon Tahini Dressing
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, minced
  • 2-3 tablespoons water (to thin as needed)
  • Salt and pepper, to taste

Preparation

  1. Add water, olive oil, and salt to a medium size pot and bring to a boil. Add couscous then lower heat to medium low to maintain a simmer and cover it with a lid. Let simmer for 8-10 minutes until liquid is absorbed and couscous is tender.
  2. Add couscous to a large salad bowl and put in the fridge for 10 minutes to cool.
  3. Meanwhile, in a small bowl whisk together all lemon tahini dressing ingredients until smooth.
  4. To the couscous, add Medjool Date Strips with Tajín, pomegranate seeds, chopped nuts, and cilantro. Toss together with the dressing until coated.
  5. Garnish with cilantro and serve chilled.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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