Looking for a meal that’s as vibrant and sunny as a perfect summer day? You’ve found it! This Melon and Mango Couscous Salad is a celebration of fresh, bright flavors and satisfying textures. We’re talking fluffy whole wheat couscous, a juicy medley of cantaloupe, honeydew, and mango, and a sprinkle of sweet blueberries. It’s all brought together with a creamy, dreamy lemon-cardamom dressing and served on crisp lettuce leaves for the perfect light lunch or elegant side dish. Plus, it’s completely vegan and comes together in about 30 minutes. Let’s get glowing!
Ingredients
• (Makes 4 Servings)
• For the Salad
• 1¼ cups / 300 ml water
• ¼ teaspoon / 1.25 g salt
• ¾ cup / 130 g whole wheat couscous or regular couscous
• ½ teaspoon / 1 g finely shredded lemon peel
• 1 cup / 160 g cubed cantaloupe
• 1 cup / 170 g honeydew balls or cubes
• ½ cup / 75 g fresh blueberries
• ½ of a medium mango, peeled and cubed (about 1 cup / 165 g)
• 8 Bibb lettuce leaves
• ½ cup / 50 g sliced almonds or chopped walnuts, toasted
• For the Creamy Lemon Dressing
• ½ cup / 120 g plain soy yogurt or other plant-based yogurt
• 1 tablespoon / 15 ml fresh lemon juice
• 1 tablespoon / 15 ml maple syrup or agave nectar
• Dash ground cardamom or ground cinnamon
• Plant-based milk, such as soy or almond milk (optional, to thin)
Instructions
1. In a small saucepan, bring the water and salt to a boil. Stir in the couscous. Cover the pan, remove it from the heat, and let it stand for 5 minutes, or until the water is absorbed.
2. Fluff the couscous lightly with a fork and stir in the finely shredded lemon peel. Set aside to cool completely.
3. While the couscous cools, prepare the fruit. In a medium bowl, gently combine the cubed cantaloupe, honeydew, fresh blueberries, and mango.
4. To make the dressing, whisk together the soy yogurt, lemon juice, maple syrup, and ground cardamom in a small bowl until smooth. If the dressing is too thick, stir in a splash of plant-based milk until it reaches a drizzling consistency.
5. To assemble, divide the Bibb lettuce leaves among four serving plates. Spoon the cooled couscous onto the lettuce, then top with the fresh fruit mixture. Drizzle generously with the creamy lemon dressing and finish with a sprinkle of toasted almonds or walnuts.
Nutritional Information
• (per serving, approximate)
• Calories: 335
• Total Fat: 10 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 190 mg
• Carbohydrates: 58 g
• Fiber: 9 g
• Protein: 9 g
Pro Tips
• For perfect meal prep, store the couscous, fruit medley, and dressing in separate airtight containers in the refrigerator for up to 3 days. Assemble just before serving to keep everything fresh.
• Feel free to swap the fruits based on what’s in season! Peaches, strawberries, or kiwi would all be delicious additions.
• To easily toast your nuts, spread them in a single layer in a dry skillet over medium heat. Cook for 3-5 minutes, shaking the pan frequently, until they are fragrant and lightly golden.
• For an extra boost of protein and flavor, add a handful of rinsed chickpeas or shelled edamame to the salad.
FAQ
Q: How can I add more protein to this vegetarian couscous salad
A: To make this salad a more protein-rich meal, the recipe suggests adding a handful of rinsed chickpeas or shelled edamame. The toasted almonds or walnuts also contribute a good amount of plant-based protein, and you can increase the serving size of those as well.
Q: Is this melon and mango salad gluten-free
A: This recipe as written is not gluten-free because couscous is made from wheat. For a gluten-free version, you can easily substitute the whole wheat couscous with an equal amount of cooked quinoa, millet, or a certified gluten-free couscous alternative.
Q: Can I make this salad without soy
A: Absolutely. The creamy dressing can be made with any plant-based yogurt you prefer, such as almond, coconut, or oat-based yogurt instead of soy. For the optional milk to thin the dressing, simply choose a soy-free alternative like almond or oat milk.
Q: How do I meal prep this fruit couscous salad for the week
A: For best results, store the cooled couscous, the mixed fruit, and the creamy lemon dressing in separate airtight containers in the refrigerator. They will stay fresh for up to 3 days. Assemble the salad on the lettuce leaves just before you’re ready to eat to keep everything crisp and vibrant.
