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For this Lemon Garlic Couscous Salad, you will need: - 1 cup couscous - 1 1/4 cups vegetable broth or water - 2 tablespoons extra virgin olive oil - 3 cloves garlic, finely minced - Zest of 1 large lemon - Freshly squeezed juice of 1 lemon - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1/2 red bell pepper, diced - 1/4 red onion, finely chopped - 1/4 cup fresh parsley, roughly chopped - Salt and black pepper to taste - Optional: 1/4 cup crumbled feta cheese for serving Couscous is a quick-cooking grain. It is light and fluffy, making it great for salads. It also holds flavors well. Vegetable broth or water adds moisture and taste. Using broth makes the couscous richer. Extra virgin olive oil is a healthy fat. It adds a nice flavor and helps the salad stay fresh. Garlic is a powerful flavor booster. It also has health benefits, like fighting germs. Lemon zest and juice brighten the salad. They give it a fresh taste and aroma. Cherry tomatoes are sweet and juicy. They add color and nutrition, plus they are high in vitamins. Cucumbers are crunchy and refreshing. They provide hydration and a nice contrast to the couscous. Red bell peppers add sweetness and crunch. They are full of vitamins, especially vitamin C. Red onion gives a sharp bite. It enhances the overall flavor of the salad. Parsley adds a fresh touch. It is also a good source of vitamins and minerals. Salt and black pepper help bring out the flavors. Adjust them to your taste. You can use quinoa or bulgur instead of couscous for a different texture. If you want a lighter option, try using water instead of broth. If you don’t like garlic, you can skip it or use garlic powder. For a nutty flavor, consider adding nuts like almonds or walnuts. If you prefer a creamier texture, you can add avocado instead of feta. For a vegan version, simply leave out the feta cheese. Feel free to mix in your favorite veggies like carrots or spinach! {{ingredient_image_2}} First, we need to prepare the couscous. In a medium saucepan, bring 1 1/4 cups of vegetable broth or water to a boil over medium-high heat. Once it boils, take the saucepan off the heat. Stir in 1 cup of couscous, making sure it spreads evenly. Cover the saucepan with a lid and let it sit for about 5 minutes. This allows the couscous to soak up the liquid completely. After 5 minutes, remove the lid and fluff the couscous gently with a fork. Set it aside to cool while you prep the other ingredients. Next, let's make the lemon garlic dressing. In a small mixing bowl, combine 2 tablespoons of extra virgin olive oil, 3 finely minced garlic cloves, the zest of 1 large lemon, and the freshly squeezed juice of 1 lemon. Whisk these ingredients together until they blend well. This dressing adds a bright and zesty flavor that elevates your salad. Now, it’s time to combine everything into a salad. In a large mixing bowl, add the cooled couscous. Then, toss in 1 cup of halved cherry tomatoes, 1 diced medium cucumber, 1/2 diced red bell pepper, 1/4 finely chopped red onion, and 1/4 cup of roughly chopped fresh parsley. Mix gently to ensure all the ingredients are well combined. Next, drizzle your lemon garlic dressing over the salad mixture. Toss everything again so the dressing coats all the ingredients evenly. Finally, taste your salad and season with salt and black pepper as needed. Optionally, sprinkle 1/4 cup of crumbled feta cheese on top for added flavor. Now you have a fresh and vibrant lemon garlic couscous salad ready to enjoy! To fluff couscous, start by cooking it correctly. After boiling your broth or water, add the couscous. Cover it and let it sit for five minutes. This step helps the couscous absorb the liquid fully. When ready, use a fork to gently fluff it. This keeps the grains separate and light. Avoid using a spoon, as it can mash the couscous. Seasoning plays a big role in making this salad tasty. Start with your lemon-garlic dressing. It adds zest and brightness. You can also add salt and black pepper to taste. Consider adding a pinch of red pepper flakes for some heat. Fresh herbs like parsley bring freshness too. Don’t forget to taste the salad before serving. Adjust the seasoning to your liking for the best flavor. A beautiful salad is always a joy to serve. Use a large, eye-catching bowl for the couscous salad. Arrange the colorful veggies so they stand out. You can garnish with a sprinkle of fresh parsley on top. Adding a lemon wedge on the side adds a pop of color. These small touches make your dish look inviting and fresh. Serve it at room temperature for the best taste and appearance. Pro Tips Use Fresh Ingredients: The quality of your vegetables will greatly impact the flavor of your salad. Opt for fresh, ripe cherry tomatoes and crisp cucumbers for the best results. Chill Before Serving: Allow your salad to chill in the refrigerator for about 30 minutes before serving. This enhances the flavors and makes for a refreshing dish. Adjust the Lemon: If you prefer a more tart flavor, feel free to add more lemon juice. Start with the juice of half a lemon and adjust to taste. Feta Alternatives: For a different flavor profile, try using goat cheese or a dairy-free cheese alternative if you want to keep the salad vegan. {{image_4}} You can make this salad heartier by adding protein. Grilled chicken pairs well with the lemon and garlic. Shrimp also makes a tasty addition. For a vegetarian option, add chickpeas or black beans. These options boost the protein and make it a meal. If you want a vegan version, just skip the feta cheese. The salad still tastes great without it. You can also add more veggies, like avocado or roasted red peppers. These ingredients keep the salad filling and fresh. Using seasonal ingredients makes this salad even better. In summer, add sweet corn or fresh basil. In fall, add roasted butternut squash. Seasonal veggies enhance the flavor and color. Feel free to mix and match based on what you love! To keep your lemon garlic couscous salad fresh, store it in an airtight container. This helps prevent air from getting in and keeps flavors intact. Make sure the salad is cool before sealing it up. If you use feta cheese, add it just before serving. This keeps it from getting soggy. This salad can stay fresh in the fridge for up to three days. After that, the veggies may lose their crispness. Always check for any off smell or discoloration before eating. If you notice anything strange, it’s best to toss it. I don’t recommend freezing this salad. Freezing can change the texture of the veggies and couscous. If you want to make it ahead, prepare the salad but keep the dressing separate. You can mix it in when you're ready to serve. This keeps the salad fresh and tasty. Yes, you can make this salad ahead of time. It tastes even better after chilling. Just prepare the salad, cover it, and store it in the fridge. You can make it up to a day in advance. When you are ready to serve, stir it gently. Fresh flavors mix well after some time. If you want a different base, try quinoa or rice. Both options work well in this salad. Quinoa adds a nice nutty flavor. Rice is mild and absorbs flavors well. Use the same cooking method as couscous. Just be sure to adjust the liquid and cooking time as needed. To make this salad gluten-free, use gluten-free couscous or quinoa. Both options are tasty and healthy. Always check the label on the product to ensure it's certified gluten-free. Follow the usual recipe steps. The flavors will remain bright and fresh, no matter the base. You learned about the key ingredients of couscous salad and their benefits. We covered how to make a tasty lemon garlic dressing and mix it all together. I shared tips for fluffing couscous, enhancing flavor, and presenting your dish well. You can also try different proteins and seasonal veggies. Remember to store your salad properly for freshness. Overall, this dish is easy to make and enjoy. Try making it yourself; you won’t be disappointed!

Zesty Lemon Garlic Couscous Salad

A refreshing salad featuring couscous, fresh vegetables, and a zesty lemon-garlic 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
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 large lemon zest
  • 1 large lemon, freshly squeezed juice
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 0.5 red bell pepper diced
  • 0.25 red onion finely chopped
  • 0.25 cup fresh parsley, roughly chopped
  • to taste salt and black pepper
  • 0.25 cup crumbled feta cheese (optional)

Instructions
 

  • In a medium saucepan, bring 1 1/4 cups of vegetable broth or water to a rolling boil over medium-high heat.
  • Once the liquid reaches a boil, remove the saucepan from the heat and immediately stir in the couscous. Make sure it's evenly distributed.
  • Cover the saucepan with a lid and let the couscous sit for about 5 minutes, allowing it to absorb the liquid completely.
  • After 5 minutes, remove the lid and use a fork to fluff the couscous gently. Set it aside to cool while preparing the other ingredients.
  • In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, lemon zest, and the freshly squeezed lemon juice until well combined. This will be your dressing.
  • In a large mixing bowl, add the cooled couscous, cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, and chopped parsley. Mix everything gently to combine.
  • Drizzle the lemon-garlic dressing over the salad mixture. Gently toss all the ingredients together until they are evenly coated with the dressing.
  • Taste the salad and season with salt and black pepper according to your preference.
  • If desired, sprinkle the crumbled feta cheese on top for an added burst of flavor and creaminess.

Notes

Serve the salad in a large, beautiful bowl. Consider garnishing with a sprinkle of extra parsley and a lemon wedge on the side to enhance the visual appeal!
Keyword couscous, lemon, salad, vegetarian