Lemon Herb Couscous Salad

$For a vibrant Lemon Herb Couscous Salad, you need fresh and simple ingredients. Let’s break them down. - 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 chopped fresh parsley - 1/4 cup fresh mint leaves, chopped - Juice and zest of 1 lemon - 3 tablespoons olive oil - Salt and pepper to taste - Optional: 1/2 cup feta cheese, crumbled Couscous serves as the base of this salad. It’s light and fluffy, perfect for soaking up flavors. The cherry tomatoes add a burst of sweetness, while the cucumber brings a refreshing crunch. Fresh herbs like parsley and mint elevate the flavors. They add a garden-fresh taste that makes every bite delightful. Lemon juice and zest provide brightness and zing. They balance the richness of olive oil. Add salt and pepper to taste, enhancing all the flavors. If you want to make it richer, crumbled feta cheese is a great option. It adds creaminess and extra flavor that pairs well with the other ingredients. Gather these ingredients, and you’re on your way to a fresh and flavorful dish that everyone will love! {{ingredient_image_1}} 1. Start by boiling the vegetable broth or water in a medium pot. Use 1 1/4 cups for one cup of couscous. 2. Once the liquid boils, add the couscous. Stir it in, then remove the pot from heat. 3. Cover the pot and let it sit for about 5 minutes. The couscous will soak up the liquid. 4. After 5 minutes, fluff the couscous with a fork. Set it aside to cool for a bit. 1. In a large mixing bowl, combine the cooled couscous with the halved cherry tomatoes. 2. Add the diced cucumber, finely chopped red onion, parsley, and mint leaves. Mix well. 3. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, salt, and pepper. 4. Pour this dressing over the couscous mix. Gently toss everything until it’s well combined. 1. If you like, sprinkle crumbled feta cheese over the salad for extra flavor. 2. Let the salad sit for at least 15 minutes. This time helps the flavors meld together. 3. Serve it in a large bowl, garnished with mint leaves and a lemon wedge. Enjoy the freshness! To get the best texture, fluff the couscous gently. After cooking, use a fork to separate the grains. This helps avoid clumps. Let the couscous cool before mixing it with veggies. Cooling stops the cooking process. It also helps the flavors blend better. Add depth to your salad with extra seasonings. Try a pinch of cumin or paprika. These spices can bring warmth to each bite. Lemon zest is a must for brightness. It boosts the lemon flavor without adding more liquid. Use a microplane to get fine zest. This makes it easy to mix into your dressing. Pro Tips Fresh Herbs Make a Difference: For the best flavor, use fresh herbs like parsley and mint instead of dried. They add a vibrant taste and aroma to the salad. Let it Rest: Allow the salad to sit for at least 15 minutes before serving. This resting time helps the flavors meld together for a more delicious dish. Customize Your Veggies: Feel free to swap out or add other vegetables like bell peppers, radishes, or even olives to suit your taste preferences. Perfectly Fluffy Couscous: Make sure to fluff the couscous with a fork after it has cooled to prevent it from becoming sticky and to keep the grains separated. {{image_2}} Want to make your Lemon Herb Couscous Salad heartier? Add grilled chicken or shrimp. These proteins boost the dish and make it more filling. Simply grill your chicken until golden brown or sauté shrimp until pink. Then, chop them into bite-sized pieces. Toss them in with your salad. If you prefer a vegetarian option, try chickpeas. They add protein and fiber without meat. Use canned chickpeas for quick prep. Just rinse and drain them before mixing into the salad. Fresh herbs make this salad shine. If you can't find parsley or mint, use what you have. Basil or cilantro can work well too. Just chop them fine and mix them in. Seasonal vegetables can also enhance the flavors. In summer, add bell peppers or zucchini. In fall, try roasted butternut squash or sweet potatoes. These swaps keep the salad fresh and exciting all year long. To keep your Lemon Herb Couscous Salad fresh, use an airtight container. Glass or plastic containers with tight lids work well. Store the salad in the fridge. It will stay good for about three days. Always check for any signs of spoilage before eating. You can freeze your couscous salad, but it may change in texture. To freeze, place the salad in a freezer-safe bag. Remove as much air as you can before sealing. This helps prevent freezer burn. The salad can last for up to three months in the freezer. When you're ready to eat, thaw the salad in the fridge overnight. This keeps it safe and helps maintain flavor. Once thawed, give it a gentle toss and check for freshness before serving. If needed, add a little olive oil and lemon juice to refresh the taste. You can keep lemon herb couscous salad in the fridge for about three days. After that, the veggies may lose their crunch. To enjoy the best flavor and texture, eat it within this time frame. Yes, you can make this salad ahead of time. It tastes even better after sitting for a while. Prepare the salad a few hours before serving. This allows the flavors to blend and develop. Just store it in an airtight container in the fridge. If you don’t have couscous, try quinoa or bulgur wheat. Both options work well and provide a nice texture. You can also use rice, but it may change the flavor slightly. Choose what fits your taste and pantry best! This blog post covered a fresh lemon herb couscous salad. We discussed the main ingredients, like cucumbers, tomatoes, and herbs. I guided you through step-by-step instructions on preparation and assembly. You learned tips to perfect your couscous texture and enhance flavors. We explored variations, making it protein-packed with chicken or shrimp, plus how to store leftovers. In conclusion, this salad is quick, healthy, and adaptable. Enjoy making it your own for any meal. Happy cooking!$

A refreshing salad featuring couscous, fresh herbs, and a zesty lemon dressing.

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Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Cuisine Mediterranean

Servings 4

Calories 200 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 chopped fresh parsley
0.25 cup fresh mint leaves, chopped
1 medium lemon (juice and zest)
3 tablespoons olive oil
to taste salt and pepper
0.5 cup feta cheese, crumbled (optional)

Instructions

In a medium-sized pot, bring the vegetable broth (or water) to a boil.
Once boiling, add couscous, remove from heat, cover, and let it sit for about 5 minutes until the liquid is absorbed.
Fluff the couscous with a fork and set it aside to cool.
In a large mixing bowl, combine the cooled couscous, halved cherry tomatoes, diced cucumber, chopped red onion, parsley, and mint.
In a small bowl, whisk together the lemon juice, lemon zest, olive oil, salt, and pepper.
Pour the dressing over the couscous mixture and gently toss until well combined.
If desired, sprinkle the salad with crumbled feta cheese for added flavor.
Let the salad sit for at least 15 minutes to allow the flavors to meld before serving.

Notes

Serve the salad in a large bowl, garnished with a few fresh mint leaves and a wedge of lemon on the side for a vibrant look.

Keyword couscous, fresh herbs, lemon, salad, vegetarian