Lemon Herb Couscous Salad

$- 1 cup couscous - 1 ½ cups vegetable broth - 1 small cucumber, diced into small cubes - 1 cup cherry tomatoes, halved - ½ red onion, finely chopped - 1 bell pepper, diced - ¼ cup fresh parsley, finely chopped - ¼ cup fresh mint, finely chopped - Zest of 1 lemon - Juice of 1 lemon - 3 tablespoons extra virgin olive oil - Salt and black pepper to taste - Optional: Crumbled feta cheese for topping This salad is fresh and bright. You use simple ingredients that pack a punch. Couscous is the star here. It absorbs the broth well and gives a great base. Cucumber adds crunch. Cherry tomatoes bring sweetness. Red onion gives a little bite, while bell pepper adds more color and flavor. Fresh herbs like parsley and mint make the dish lively. For the dressing, you need lemon juice and zest. Olive oil ties it all together. A touch of salt and black pepper enhances each flavor. If you want creaminess, top with feta cheese. With these ingredients, you create a salad that is not just filling but also fun to eat. The balance of flavors makes it a great side or main dish. {{ingredient_image_2}} To start, I bring 1 ½ cups of vegetable broth to a boil in a medium saucepan. Once the broth boils, I stir in 1 cup of couscous. After that, I remove the saucepan from heat and cover it with a lid. I let it sit for about 5 minutes. This helps the couscous absorb all the broth. After 5 minutes, I use a fork to fluff the couscous, breaking up any clumps. I let it cool to room temperature while I prepare the other ingredients. Next, I prepare the fresh vegetables. I dice 1 small cucumber into small cubes. Then, I halve 1 cup of cherry tomatoes. After that, I finely chop ½ red onion and 1 bell pepper. I place all these vegetables in a large mixing bowl. I also add ¼ cup of chopped parsley and ¼ cup of chopped mint. I stir gently to mix everything together. Now it’s time for the dressing. In a small bowl, I whisk together the juice and zest of 1 lemon, along with 3 tablespoons of extra virgin olive oil. I add a pinch of salt and freshly ground black pepper to taste. This dressing brings a bright flavor to the salad. Once the couscous has cooled, I add it to the bowl with the mixed vegetables. I pour the lemon dressing over the salad. Then, I toss everything gently until all the ingredients are well combined and coated with the dressing. At this point, I taste the salad and adjust the seasoning if needed. If I want, I sprinkle crumbled feta cheese on top for extra flavor. To cook couscous, use vegetable broth for extra flavor. Bring the broth to a boil, then stir in the couscous. Remove it from heat and cover. Let it sit for about five minutes. This helps the couscous soak up all the flavors. To avoid clumps, fluff the couscous with a fork once it's cooled. This breaks up any bits stuck together. Make sure to let it cool completely before mixing it with veggies. You can add more herbs to boost flavor. Try dill, basil, or cilantro for a fresh twist. Spices like cumin or paprika can also enhance taste. For dressings, mix in some balsamic vinegar or yogurt for creaminess. You can also add nuts or seeds for a crunch. Consider adding avocado or olives for even more depth. Serve the salad in a big bowl or on individual plates. This makes it look inviting. You can garnish with lemon slices and fresh herbs on top. This adds color and makes the dish pop. Consider using a wide, shallow dish to show off those vibrant colors. Pro Tips Choose the Right Couscous: Use whole wheat couscous for a nuttier flavor and added fiber, or opt for regular couscous for a lighter texture. Fresh Herbs Matter: Always use fresh herbs like parsley and mint for the best flavor. Dried herbs can be substituted, but fresh provides a vibrant taste. Adjust Dressing to Taste: Feel free to tweak the lemon juice and olive oil ratio based on your preference for acidity and richness in the dressing. Make It Ahead: This salad tastes even better after a few hours in the fridge as the flavors meld. It's perfect for meal prep or picnics! {{image_4}} You can easily make this dish vegetarian by adding roasted vegetables. Roasted bell peppers, zucchini, or carrots add great taste. You can also substitute quinoa for couscous. Quinoa gives a nice nutty flavor and boosts protein. This choice makes the salad gluten-free too. To make this salad more filling, try adding protein. Incorporate chickpeas or beans for a great plant-based boost. These not only add protein but also fiber. You might also enjoy grilled chicken or shrimp. Both options pair well with the fresh flavors in this dish. Make this salad shine with seasonal vegetables. Use fresh corn in summer or butternut squash in fall. These changes give new flavors and colors. You can also adjust the dressing by adding seasonal fruits. Try diced apples in fall or juicy berries in summer. This keeps the dish fresh and exciting all year round. To keep your Lemon Herb Couscous Salad fresh, use an airtight container. Glass containers work well, but plastic ones are just fine too. Fill the container with the salad, then seal it tightly. Store it in the fridge for up to three days. The cold helps keep the flavors bright. You can freeze couscous salad, but it may change texture. If you want to freeze it, pack it in a freezer-safe bag. Remove as much air as you can before sealing. When you want to eat it, take it out and place it in the fridge overnight to thaw. Avoid reheating in the microwave; instead, let it sit at room temperature. Enjoy the fresh tastes! Yes, you can make this salad in advance. It saves time during busy days. To do this, prepare the couscous and mix the vegetables. Dress the salad only when you are ready to serve. This keeps it fresh and crunchy. Store it in an airtight container in the fridge. The salad stays tasty for up to three days. If you need a substitute, try quinoa or rice. Quinoa cooks quickly and adds protein. Use the same liquid ratio as couscous. For rice, use a 2:1 water to rice ratio. Cook it as per the package directions. Both options will work well in this salad. The salad lasts about three days in the fridge. Keep it in an airtight container to maintain freshness. If you added feta cheese, it may not last as long. Always check for any signs of spoilage before eating. Yes, this salad is vegan-friendly without the feta cheese. The base of couscous and vegetables is plant-based. If you want a creamy texture, you can use a vegan cheese instead. Feel free to add more veggies to make it heartier. This blog post has shown you how to make a delicious lemon herb couscous salad. You learned about the key ingredients, easy steps to prepare it, and tips to enhance its flavor. This salad is flexible with options for veggies and protein. Remember, you can enjoy it fresh or store leftovers for later. With these insights, I hope you feel inspired to create a colorful, tasty dish that fits any meal. Happy cooking!$

Lemon Herb Couscous Salad

A refreshing salad featuring couscous, fresh vegetables, and a tangy lemon dressing.

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Prep Time 15

Cook Time 10

Total Time 25

Course Salad

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

1 cup couscous
1.5 cups vegetable broth
1 small cucumber, diced into small cubes
1 cup cherry tomatoes, halved
0.5 medium red onion, finely chopped
1 medium bell pepper, diced
0.25 cup fresh parsley, finely chopped
0.25 cup fresh mint, finely chopped
1 unit lemon zest
1 unit lemon juice
3 tablespoons extra virgin olive oil
to taste salt
to taste black pepper
optional crumbled feta cheese for topping

Instructions

In a medium saucepan, bring the vegetable broth to a rolling boil over high heat. Once boiling, stir in the couscous. Remove the saucepan from heat, cover it with a lid, and let it sit undisturbed for about 5 minutes to allow the couscous to absorb all the liquid fully.
After 5 minutes, use a fork to fluff the couscous, breaking up any clumps. Allow it to cool to room temperature as you prepare the remaining ingredients.
While the couscous is cooling, prepare the vegetables. In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, finely chopped red onion, diced bell pepper, chopped parsley, and chopped mint. Stir gently to mix.
In a small bowl, whisk together the freshly squeezed lemon juice, lemon zest, extra virgin olive oil, a pinch of salt, and freshly ground black pepper to create a tangy dressing.
Once the couscous has cooled, add it to the bowl with the mixed vegetables. Pour the lemon dressing over the salad. Toss gently until all the ingredients are well combined and evenly coated with the dressing.
Taste and adjust the seasoning by adding more salt and pepper if necessary. If you like, sprinkle crumbled feta cheese over the top of the salad for an extra layer of flavor before serving.

Notes

Serve with additional lemon slices and fresh herbs for garnish.

Keyword couscous, healthy, salad, vegetarian