This watermelon and couscous salad with harissa dressing is a flavor explosion in every bite. It's the kinda dish that makes you feel good about eating healthy, you know? And its so easy to throw together! The sweetness of the watermelon, the coolness of the cucumber, and the subtle bite of red onion create a symphony of flavors that dance on your tongue. But what really elevates this salad is the harissa dressing. It adds a smoky, spicy kick that perfectly complements the other ingredients. Honestly, it's the star of the show. One of my friends told me about their fun camping experience in the woods and how they made it using only locally sourced watermelon and it was a hit!
I discovered this recipe last summer when I was looking for something light and refreshing to bring to a barbecue. I was tired of the same old potato salad and coleslaw, and I wanted something that would really wow people. And let me tell you, this salad did not disappoint! Everyone raved about it, and I had to make it again and again throughout the summer. It's become my go-to dish for potlucks, picnics, and any other occasion where I want to impress. What does this mean for you? It means your new fave BBQ treat is here!
Required Equipments
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Cutting Board
- Sharp Knife
- Serving Platter
Watermelon and Couscous Salad with Harissa Dressing: Frequently Asked Questions
Watermelon and Couscous Salad with Harissa Dressing
This refreshing Watermelon and Couscous Salad combines the sweetness of watermelon, the coolness of cucumber, and a spicy harissa dressing for a flavorful and vibrant dish. Easy to make and perfect for summer gatherings!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, get your couscous ready. Whether you're using the instant kind or the regular stuff, follow the package directions. I prefer the instant one myself, 'cause let's be honest, who has time to wait, right? Once it's cooked, fluff it with a fork and let it cool completely. This step is important; warm couscous will wilt your other ingredients.
- While the couscous is cooling, chop up your watermelon. You'll want about 3 cups of diced watermelon. Make sure to remove any seeds. If you buy the seedless kind, it's a real time-saver. If your anything like me and hate seeds!
- Next, dice the cucumber into small, bite-sized pieces. About 1 cup should do. No need to peel it unless the skin is really thick or waxy.
- Now, thinly slice the red onion. You only need about 1/4 cup. If you're not a fan of the strong onion flavor, soak the sliced onion in cold water for about 10 minutes. This will mellow it out. Drain well before adding to the salad. Little trick my grandma tought me.
- Crumble the goat cheese. You'll want about 1/2 cup. If you don't have goat cheese, feta or even some crumbled halloumi works well. Just stay away from cheddar!
- Time to make the harissa dressing! In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of harissa paste (or more, depending on how spicy you like it!), 1 teaspoon of honey (or maple syrup if you're vegan), and a pinch of salt and pepper. Taste and adjust seasonings as needed. A lil bit of cumin might not hurt either!
- In a large mixing bowl, combine the cooled couscous, diced watermelon, cucumber, red onion, and goat cheese. Gently toss everything together.
- Drizzle the harissa dressing over the salad. Toss gently to coat. Be careful not to overdress the salad; you want just enough to lightly coat everything.
- Taste and adjust seasonings one last time. Add more salt, pepper, or harissa paste, if needed.
- Serve immediately or chill for later. If chilling, I'd recommend adding the dressing just before serving so the couscous doesn't get soggy.
📝 Notes
🍎 Nutrition
Calories: 320 kcal
Protein: 10g
Fat: 15g
Carbohydrates: 45g
Fiber: 4g
Calcium: 50mg
