Description
This Lemon Couscous Salad features fluffy couscous mixed with fresh vegetables and herbs, all drizzled with a tangy lemon dressing. It’s a light and refreshing dish, perfect for a side or a quick lunch, showcasing healthy ingredients in a vibrant and delicious way.
Ingredients
Scale
- 1 cup couscous
- 1 1/4 cups vegetable broth or water
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- Juice of 2 lemons
- 1 teaspoon lemon zest
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring the vegetable broth (or water) to a boil over medium-high heat.
- Once boiling, remove from heat and stir in the couscous, ensuring it is fully submerged.
- Cover the saucepan and let it sit for about 5 minutes to absorb the liquid.
- After 5 minutes, fluff the couscous with a fork and set aside to cool.
- Dice the cucumber into small pieces.
- Halve the cherry tomatoes.
- Finely chop the red onion. (Soak in cold water for 10 minutes if desired to mellow the flavor.)
- Chop the fresh parsley and mint.
- In a small bowl, whisk together the olive oil, lemon juice, and lemon zest until well blended. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooled couscous, cucumber, cherry tomatoes, red onion, parsley, and mint.
- Pour the dressing over the salad and gently toss to combine.
- If using, sprinkle feta cheese on top and give it a gentle toss.
- Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Before serving, taste and adjust seasoning if necessary.
- Serve chilled or at room temperature.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for about 3 days. If feta is added, consume within 2 days for optimal freshness.
- Refresh leftovers with a splash of olive oil or lemon juice if needed.
- Customize with additional ingredients like bell peppers, olives, or chickpeas for added flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 5 minutes