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- 1 cup couscous - 1 1/4 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup fresh parsley, chopped - 1/4 cup fresh mint leaves, chopped Couscous is the star of this dish. It cooks fast and has a light texture. I use vegetable broth for added flavor. The veggies bring color and crunch. Cherry tomatoes add sweetness, while cucumbers add freshness. Red onions give a nice bite. Fresh parsley and mint add brightness to every bite. - Zest and juice of 1 lemon - 3 tablespoons extra virgin olive oil - Salt and freshly cracked black pepper, to taste You can't skip the dressing! The lemon zest and juice give it a bright taste. Olive oil adds richness. A pinch of salt and pepper rounds out the flavors. Whisk them together for a smooth dressing that makes the salad shine. - 1/2 cup feta cheese, crumbled Feta cheese is a tasty option. It brings creaminess and a salty kick. You can add it to make the dish more filling. If you want a vegan salad, skip the cheese. The salad will still taste great! {{ingredient_image_2}} First, bring 1 1/4 cups of vegetable broth or water to a boil in a medium pot. You want it to bubble nicely. Once it boils, add 1 cup of couscous. Then, take the pot off the heat. Cover it with a lid and let it sit for about 5 minutes. This step lets the couscous soak up the liquid. After 5 minutes, fluff the couscous with a fork. This will help separate the grains. Set it aside to cool completely. In a large mixing bowl, combine the cooled couscous with your fresh veggies. Add 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1/2 finely chopped red onion. Then, add 1/2 cup of chopped parsley and 1/4 cup of chopped mint leaves. Mix gently so you don’t smash the veggies. Next, whisk together the dressing in a small bowl. Use the zest and juice of 1 lemon, 3 tablespoons of extra virgin olive oil, and a pinch of salt and pepper. Whisk until it’s well combined. Now, drizzle the dressing over the couscous mixture. Carefully toss everything together. You want the couscous to be fully coated with the dressing. If you like, sprinkle 1/2 cup of crumbled feta cheese on top for an extra flavor boost. For the best taste, let the salad sit for at least 15 minutes before serving. This time helps the flavors mix well together. Enjoy your fresh and flavorful lemon herb couscous salad! To boost the flavor of your Lemon Herb Couscous Salad, consider adding more herbs. Fresh dill or basil can add a new twist. You can also sprinkle in a bit of cumin or smoked paprika for warmth. Adjusting seasoning is easy too. Start with a pinch of salt and pepper, then taste. Add more if needed, but go slow. You want to enhance the dish, not overpower it. Serving your salad in a large, shallow bowl makes it look great. This allows the colors to shine. To make it even prettier, garnish with mint leaves and lemon wedges. This adds a fresh touch and makes it pop on the table. Use a lemon wedge on the side for a splash of color. It also invites guests to squeeze more lemon juice on top if they want. Prepping your ingredients ahead of time can save you a lot of hassle. Chop your veggies and herbs the day before. Store them in the fridge to keep them fresh. If you have leftover couscous from another meal, use it here. It cuts down on cooking time and makes this salad come together quickly. Pro Tips Choose High-Quality Olive Oil: Using a good quality extra virgin olive oil enhances the flavor of your dressing and adds richness to the salad. Let It Rest: Allowing the salad to sit for at least 15 minutes before serving allows the flavors to meld and develop, making each bite more delicious. Customize Your Greens: Feel free to mix in other fresh greens like arugula or spinach for added texture and nutrition. Prepare Ahead of Time: This salad can be made a few hours in advance. Just keep it refrigerated and add the feta just before serving to keep it fresh. {{image_4}} You can make your Lemon Herb Couscous Salad even heartier. Add grilled chicken, shrimp, or chickpeas. Each option gives a new taste and texture. If you choose grilled chicken, slice it thinly and place it on top. Shrimp can be sautéed with lemon and herbs for extra flavor. For a plant-based choice, chickpeas offer protein and fiber. They mix well with the fresh ingredients. Change up the vegetables based on what’s in season. In summer, add sweet corn or bell peppers. These veggies bring a crunch and sweetness to the salad. In the fall, try roasted butternut squash or diced apples. Both choices add warmth and a hint of sweetness. Seasonal swaps keep the salad fresh and exciting. Experiment with different dressings to change the flavor. A tahini dressing adds a creamy, nutty taste. Just mix tahini with lemon juice and a bit of water for the right consistency. Alternatively, use balsamic vinaigrette for a tangy twist. Each dressing gives a different feel to the dish. Play around to find your favorite! To keep your Lemon Herb Couscous Salad fresh, store it in an airtight container. This helps keep moisture in and prevents other smells from your fridge. The salad stays fresh for about three days when refrigerated. If you see any signs of spoilage, like odd smells or slimy veggies, it’s best to toss it out. You can freeze couscous salad, but it may change the texture. To freeze, place the salad in a freezer-safe container. Leave some space at the top for expansion. It’s best to eat the frozen salad within two months for the best taste. When ready to eat, thaw it in the fridge overnight. If you serve the salad cold, you can easily refresh it. Just add a splash of olive oil and a bit of lemon juice to brighten the flavors. Toss the salad gently to mix everything well. This will help revive the taste and texture, making it feel fresh again. If you want a change from couscous, try quinoa. It has a nice texture and is high in protein. You can also use rice or bulgur. Both work well in this salad. Rice has a softer feel, while bulgur adds a hearty bite. Each substitute brings its own flavor, so choose what you like best. Couscous is not gluten-free, so if that’s a concern, go for quinoa or rice. Both are great gluten-free options. Quinoa is packed with nutrients and has a nutty taste. Rice is mild and works well with many flavors. Just make sure to check the labels for any cross-contamination if you are very sensitive to gluten. To make this salad vegan, simply leave out the feta cheese. You can add more vegetables or nuts for extra texture and flavor. Avocado slices can also add creaminess without dairy. Use a good quality olive oil and fresh lemon juice for a vibrant taste. This way, everyone can enjoy this fresh and tasty dish! This blog post guides you through creating a tasty couscous salad. You learned the main ingredients, step-by-step instructions, and tips for flavor and presentation. We've discussed various ways to customize the salad with proteins, seasonal veggies, and dressings. Plus, we covered storage tips to keep your salad fresh. In the end, this salad is simple, fun, and flexible. It’s perfect for any meal. Try it and enjoy all the flavors!

Lemon Herb Couscous Salad

A refreshing salad with couscous, fresh vegetables, and a zesty lemon dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup couscous
  • 1.25 cups vegetable broth or water
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 0.5 medium red onion, finely chopped
  • 0.5 cup fresh parsley, chopped
  • 0.25 cup fresh mint leaves, chopped
  • 1 medium lemon, zest and juice
  • 3 tablespoons extra virgin olive oil
  • to taste none salt and freshly cracked black pepper
  • 0.5 cup feta cheese, crumbled (optional)

Instructions
 

  • Begin by bringing the vegetable broth (or water) to a rolling boil in a medium-sized pot.
  • Once the liquid is boiling, quickly add the couscous, then remove the pot from heat. Cover with a lid and let it rest for approximately 5 minutes, during which the couscous will absorb the liquid.
  • After 5 minutes, fluff the couscous with a fork to separate the grains and set it aside to cool completely.
  • In a large mixing bowl, combine the cooled couscous with the halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley, and mint leaves. Mix gently to incorporate all the fresh ingredients.
  • In a separate small bowl, whisk together the lemon juice, lemon zest, olive oil, and a pinch of salt and pepper until well combined. This will be your dressing.
  • Drizzle the dressing over the couscous mixture and carefully toss everything together, ensuring the couscous is evenly coated with the dressing.
  • If you choose, sprinkle the crumbled feta cheese over the top of the salad for an extra burst of flavor and creaminess.
  • For best results, allow the salad to rest for at least 15 minutes before serving. This time lets the flavors meld beautifully.

Notes

For a stunning presentation, serve the salad in a large, shallow bowl. Garnish with extra fresh mint leaves and a wedge of lemon on the side.
Keyword couscous, healthy, salad, vegetarian