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Creamy couscous salad with yogurt and mayonnaise
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Couscous salad with yogurt and mayonnaise (180 g) has 333 calories. That works out to 185 calories per 100 g. It contains 38.7 g of carbs, 8.6 g of protein, 16 g of fat and 2.9 g of fiber. Its 14.4 µg of Selenium covers 26% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 180 g
333
KCAL / 180G
Carbs
38.7g
· 14% DV
Protein
8.6g
· 17% DV
Fat
16g
· 21% DV
Fiber
2.9g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 46% · Protein 10% · Fat 44%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 333 kcal | |
| Total fat | 16 g | 21% |
| Saturated fat | 3.06 g | 15% |
| Trans fat | 0.05 g | |
| Sodium | 504 mg | 22% |
| Total carbohydrate | 38.7 g | 14% |
| Fiber | 2.9 g | 10% |
| Protein | 8.6 g | 17% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 180 g | 333 kcal |
| 1 tablespoon (mini) | 18 g | 33 kcal |
| 3 tablespoon (small) | 54 g | 100 kcal |
| ½ cup (half) | 90 g | 167 kcal |
| 100 g | 100 g | 185 kcal |
| 1 serving (small) | 150 g | 278 kcal |
| 1 serving (large) | 220 g | 407 kcal |
| 1.5 cup (large) | 270 g | 500 kcal |
| 2 cup (jumbo) | 360 g | 666 kcal |
Calculated from 185 calories per 100 g.
Couscous salad with yogurt and mayonnaise is a chilled salad made by tossing cooked couscous with a creamy yogurt-and-mayonnaise dressing. It often includes chopped vegetables or pickles, making it a common picnic, potluck, or buffet side.
Make couscous salad with yogurt and mayonnaise by cooking the couscous, cooling it completely, then folding it into a dressing of yogurt and mayonnaise. Add finely chopped vegetables, season to taste, and chill briefly so the flavors come together.
Usually, couscous for couscous salad with yogurt and mayonnaise should be drained and cooled rather than rinsed. Rinsing can wash away seasoning and leave it watery; if the cooked grains or pasta are very sticky, a quick rinse is an option, but drain them thoroughly.
Yes, couscous salad with yogurt and mayonnaise can be made a day ahead and kept covered in the refrigerator. The couscous absorbs some dressing as it rests, so stir it before serving and loosen it with a little yogurt if needed.
Couscous salad with yogurt and mayonnaise gets watery when the couscous is still warm, or when vegetables and pickles release liquid into the dressing. Cool the couscous fully, drain add-ins well, and mix in the dressing shortly before serving.
Couscous salad with yogurt and mayonnaise is best eaten within 2–3 days when stored covered in the refrigerator. Keep it chilled between servings, especially outdoors, because its dairy-based dressing should not sit at room temperature for extended periods.
No, freezing couscous salad with yogurt and mayonnaise is not recommended. The yogurt-and-mayonnaise dressing can separate after thawing, while the couscous and vegetables may turn soft or watery. Make it fresh or refrigerate leftovers instead.
Cucumber, bell pepper, corn, peas, carrots, and chopped pickles all work in couscous salad with yogurt and mayonnaise. Choose crisp additions, chop them small, and drain wet ingredients so they do not thin the creamy dressing.
Couscous salad with yogurt and mayonnaise is served cold or lightly chilled, not hot. Let the cooked couscous cool completely before adding the dressing; mixing hot couscous with yogurt can make the salad loose and affect its creamy texture.
Couscous salad with yogurt and mayonnaise pairs well with grilled chicken, fish, or roasted vegetables. Its creamy, tangy flavor also suits a picnic or potluck spread alongside crisp greens and other lighter sides.
Vitamins
Vitamin K
25.2µg · 21% DV
B12
0.32µg · 13% DV
Vitamin E
1.98mg · 13% DV
Biotin
3.78µg · 13% DV
Minerals
Selenium
14µg · 25% DV
Sodium
504mg · 22% DV
Phosphorus
122mg · 17% DV
Manganese
0.4mg · 17% DV
Potassium ⭐
171mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 333 calories in 1 cup (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Couscous salad with yogurt and mayonnaise is a Turkish-style cold salad made by mixing cooked kuskus—small pasta-like pieces commonly called couscous in Turkey—with yogurt and mayonnaise. Recipes vary, and may also include ingredients such as corn, pickles or herbs. It is a home-style adaptation rather than the traditional North African grain-based couscous dish.
Creamy, mildly tangy and soft, it is often served chilled at gatherings or alongside a main meal. In Turkey it is also a familiar choice for tea tables. The salad is mainly a carbohydrate-based side, with the mayonnaise adding richness; a 100 g portion has 21.5 g of carbohydrates. For a lighter version, use less mayonnaise and more yogurt.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.06g
MONOUNSATURATED
4.14g
POLYUNSATURATED
4.68g
Omega 6:3 ratio 86.4:1
Above the ideal 4:1 (86.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.