Lemon Pecan Couscous Salad

 Lemon Pecan Couscous Salad

lemon couscous5

A refreshing recipe for a side dish or a light lunch/dinner by adding diced leftover chicken, turkey, meat to the couscous.  As a substitute for meat add raw or a cooked diced vegetable or tofu. This recipe can be prepared with no cooking involved. When planning a menu for your camping or RV trip, consider adding the ingredients listed below for a healthy easy side dish.  Add a protein of choice and this could be a refreshing light meal.

Want more recipes like this?  Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/


Serves 8


1/4 cup couscous
1 diced tomato alternate: fresh or jarred red bell pepper
1/4 cup lemon juice
2 tablespoons water
2 teaspoons olive oil
1/4 cup fresh finely chopped parsley, no stems
2 tablespoons finely chopped mint leaves, no stems
1 tablespoon diced pecans
1/3 teaspoon salt (or to your liking)
1/4 teaspoon pepper                                                                                                                                                                                                                                                          1 head of lettuce or 3 heads of endive – rinse and separate into individual leaves                                                                                                                                               1 *1/2 – 2 cups chopped vegetables and or previously protein (chicken, meat or tofu)   optional


In a medium bowl combine couscous, lemon juice and water. Stir. Let the mixture stand (rest) for 1 hour, then add olive oil mint, parsley, pecans, salt and pepper. Add a cooked protein as above if desired. Toss the salad ingredients, then add some diced red bell pepper or tomato around the border of the salad for a colorful accent. Serve the couscous in endive or iceberg lettuce leaves.

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!