Break out the big platter or a clear glass bowl and showcase your farmers market haul in this eye-popping layered salad. Warm spices and veggie broth infuse the couscous with rich flavor, while a creamy tahini dressing plays up the dish’s Mediterranean-inspired elements.

By Shelli McConnell,


  • 1½ cups low-sodium vegetable broth
  • 1 cup fresh or frozen green peas
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cinnamon
  • 1 cup dry whole wheat couscous
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 2 teaspoons prepared mustard
  • 2 teaspoons chopped fresh chives
  • 4 cups packed baby greens
  • 1 cup bias-sliced or ribbon-cut multicolor spring carrots
  • ½ cup golden raisins
  • ¼ cup chopped toasted walnuts


  • In a saucepan combine the first five ingredients (through cinnamon). Bring to boiling. Stir in couscous; remove from heat. Cover and let stand 5 minutes. Season with salt and pepper. Let cool.
  • For dressing, in a bowl whisk together lemon juice, tahini, mustard, and 4 to 6 Tbsp. water to reach drizzling consistency. Stir in chives. Season with salt and pepper.
  • On a large platter or in a straight-sided glass bowl layer the greens, couscous mixture, carrots, raisins, and walnuts. Drizzle with dressing.

Comments (11)

(5 from 8 votes)

Recipe Rating

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Ann Mary

I was a little skeptical but this came out much better than I expected. Lots of textures and flavors!


I’m in shock at how good this is! Highly recommend!


This salad is outstanding. I’ve brought it ti multiple parties and always get compliments and asked for the recipe.


Great recipe! So yummy, my husband and I loved it. We used quinoa instead of couscous, and it worked great.


Made this saterday. Very delisious! I had couscous from chickpeas. I do not eat wheat!


I may never go back to boiling grains without a spice blend.

Penni L Stevenson-Lopez

Totally agree! Layering seasonings makes such a difference!

Berline Brown

I like many of your recipes, however I don't find the nutritional information for the recipes. I am.plant based but I have some restrictions and need to be aware o f the how much sodium, potassium and protein in the foods that I consume.

Clare Gomer

I would recommend either consulting your doctor or use an app like MyFitnessPal which details all you need once you type in the ingredients you are using - maybe that would help?


Can quinoa be substituted for the couscous for a gluten free recipe?


For sure! You might have to change the cooking procedure / time a bit though.

About the Author

Headshot of Shelli McConnell

About the Author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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