Beauty Shot of Molly Yeh's Couscous Salad with Pistachios and Dates as seen on Girl Meets Farm, Season 12.
Recipe courtesy of Molly Yeh

Couscous Salad with Pistachios and Dates

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 4 to 6 servings
This recipe is a delicious combination of sweet and salty and the best part is the chewy bites of dates all scattered throughout! Molly says it eats like a pasta salad but there are so many green veggies hidden inside that you get tons of good-for-you stuff too! It’s great as a side or on its own.



  1. Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Add the couscous. Cook and stir until lightly toasted, 2 to 4 minutes. Add 2 cups water and 1 teaspoon salt. Bring to a simmer. Cover and cook until the water is absorbed, about 10 minutes. Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork. Transfer to a serving bowl and let cool while you make the rest of the salad.
  2. Heat a small skillet over medium-high heat. When the skillet is hot, add the lemon cut-side down. Cook until charred on the underside, about 1 minute. Remove the lemon and wipe the skillet clean. Return the skillet to medium heat. Add the remaining 1/4 cup olive oil. Add the coriander and Aleppo and cook until sizzling, about 30 seconds. Stir in the remaining 1 teaspoon salt. Squeeze the lemon juice into the pan and whisk to emulsify. Pour over the couscous, add the cucumbers, pistachios, dates and feta and toss to combine.
  3. Put the chard, parsley, cilantro, scallions and mint in a food processor and pulse to chop finely (but not pasty). Add to the serving bowl. Toss very well to combine. Sprinkle with a little Aleppo and serve.
  4. Store leftover salad in a covered container in the refrigerator and use within 2 days.