Lively Lemon Herb Couscous Salad

$- 1 cup couscous - 1 1/4 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red bell pepper, diced - 1/4 red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 1/4 cup feta cheese, crumbled - 3 tablespoons extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - Salt and freshly ground black pepper to taste This recipe serves four people. You will need the following measurements: - Couscous: 1 cup - Vegetable broth: 1 1/4 cups - Cherry tomatoes: 1 cup - Cucumber: 1 medium - Red bell pepper: 1/2 - Red onion: 1/4 - Fresh parsley: 1/4 cup - Fresh mint: 1/4 cup - Feta cheese: 1/4 cup - Extra virgin olive oil: 3 tablespoons - Fresh lemon juice: 2 tablespoons - Salt and pepper: to taste Each ingredient plays a key role in creating a bright and fresh flavor profile. The couscous serves as a light base, while the veggies add crunch and color. Fresh herbs provide a burst of brightness. The feta adds creaminess, making the salad rich and satisfying. The dressing combines olive oil and lemon juice, creating a zesty finish. You'll love the balance of flavors in each bite! {{ingredient_image_2}} 1. First, get a medium saucepan and pour in 1 1/4 cups of vegetable broth. Heat it on medium-high until it boils. 2. Once it bubbles, take the saucepan off the heat. Carefully add 1 cup of couscous. Stir it quickly so all the grains are covered in broth. 3. Cover the saucepan tightly with a lid. Let it sit for 5 minutes. This helps the couscous soak up all the broth. 4. After 5 minutes, use a fork to fluff the couscous. This separates any clumps. Transfer the fluffy couscous to a plate or bowl. Let it cool to room temperature. 1. In a large mixing bowl, combine the cooled couscous with 1 cup of halved cherry tomatoes, 1 diced cucumber, 1/2 diced red bell pepper, and 1/4 finely chopped red onion. Mix these gently to combine. 2. Next, fold in 1/4 cup of chopped fresh parsley and 1/4 cup of chopped fresh mint. Make sure the herbs spread evenly throughout the salad. 3. In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, and a pinch of salt and pepper. This is your zesty dressing. 1. Drizzle the dressing over the couscous salad. Use a spatula to toss everything gently. Ensure that all ingredients get coated in the dressing. 2. Before serving, sprinkle 1/4 cup of crumbled feta cheese evenly over the top. Give it one last gentle toss to incorporate the cheese without breaking it down too much. 3. For a beautiful presentation, serve the salad in a large bowl. Garnish with extra lemon wedges and a sprinkle of fresh herbs. Enjoy it chilled or at room temperature! To ensure your couscous cooks perfectly, start with the right liquid. Use vegetable broth for rich flavor. Bring it to a boil, and then add the couscous. Remove it from heat and let it sit covered for 5 minutes. This helps the couscous absorb all the broth. After 5 minutes, fluff it with a fork to break up clumps. Cooling couscous can be easy. Spread it out on a plate to cool quickly. You can also place it in the fridge for about 10 minutes. The goal is to reach room temperature before mixing in other ingredients. Adjusting seasonings can elevate your couscous salad. Start with salt and pepper, then taste. You can add more lemon juice for brightness or a dash of garlic powder for depth. If you want to try new herbs or spices, consider adding dill or basil. These fresh herbs can add different flavor notes. For a spicy kick, a pinch of red pepper flakes will work well. Serving your salad beautifully makes it more appealing. Use a large, colorful bowl to show off the vibrant ingredients. You can layer the salad for a stunning effect, starting with couscous and topping with veggies. Garnishing options can enhance both flavor and color. Add extra lemon wedges around the bowl. Fresh herbs like parsley or mint on top add a nice touch. A sprinkle of extra feta cheese also looks great and tastes delicious. Pro Tips Use High-Quality Broth: The flavor of your salad largely depends on the broth you use. Opt for a good-quality vegetable broth for enhanced taste. Chill Before Serving: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld beautifully. Customize Your Veggies: Feel free to swap out or add any veggies you love. Bell peppers, radishes, or even roasted vegetables can add unique flavors. Fresh Herbs Matter: Always use fresh herbs instead of dried for the best flavor. They provide a vibrant, aromatic quality that dried herbs can’t match. {{image_4}} You can modify this salad to fit your needs. If you want a gluten-free option, try using quinoa or rice instead of couscous. Both grains provide great texture and taste. For those avoiding dairy, simply skip the feta cheese. You can also use vegan cheese as a tasty alternative. Adding protein is a great way to make this salad heartier. You can mix in cooked chicken, chickpeas, or tofu. Each adds a unique flavor and boosts the nutrition. If you're looking to change up the dressing, consider using balsamic vinaigrette or tahini dressing. Both options bring a new twist to the classic lemony taste. You can easily adjust this salad for the seasons. In spring and summer, add fresh veggies like asparagus or snap peas. In fall and winter, try incorporating roasted vegetables like squash or sweet potatoes. You can even make a warm couscous salad by tossing in roasted veggies. This adds warmth and heartiness, perfect for cooler days. To store leftover salad, place it in an airtight container. This keeps the flavors fresh. The salad will last for about 3 days in the fridge. Be sure to add the feta cheese right before serving. This keeps it from getting soggy. Couscous salad does not freeze well. Freezing changes the texture of the vegetables and herbs. If you must freeze it, consider freezing just the couscous. Thaw it overnight in the fridge before using. You do not need to reheat this salad. It tastes best served cold or at room temperature. If you prefer warm couscous, warm it gently on the stove. Add a little olive oil to keep it moist. Avoid overheating, as this can change the flavor and texture. Making Lemon Herb Couscous Salad is quick and easy. You need about 15 minutes for prep. Cooking the couscous takes around 5 minutes. In total, it takes about 30 minutes from start to finish. This means you can serve a fresh salad in no time. Yes, you can make this salad in advance. It stores well in the fridge. Prepare the salad a few hours ahead of time. This allows the flavors to blend nicely. Just be sure to keep the feta cheese separate until serving. This keeps it fresh and crumbly. Avoid overcooking the couscous. This can make it mushy. Always fluff it gently after cooking. Use a fork, not a spoon, to separate clumps. Be careful with the salt in your dressing. Taste as you go to avoid over-seasoning. Also, chop your veggies evenly. This ensures a nice mix of flavors in every bite. This blog post covered how to make a tasty Lemon Herb Couscous Salad. We looked at key ingredients like fresh veggies, herbs, and feta. I shared step-by-step instructions for cooking the couscous and mixing the salad. You saw helpful tips for flavor and presentation. For lasting enjoyment, remember proper storage methods. With these insights, you can create a flavorful dish, perfect for any meal. Enjoy making this salad and impress your friends and family!$

Lively Lemon Herb Couscous Salad

A refreshing salad featuring couscous, fresh vegetables, and herbs, dressed with lemon and olive oil.

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Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

1 cup couscous
1.25 cups vegetable broth
1 cup cherry tomatoes, halved
1 whole cucumber, diced
0.5 whole red bell pepper, diced
0.25 whole red onion, finely chopped
0.25 cup fresh parsley, chopped
0.25 cup fresh mint, chopped
0.25 cup feta cheese, crumbled
3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
to taste salt
to taste freshly ground black pepper

Instructions

In a medium saucepan, bring the vegetable broth to a vigorous boil over medium-high heat.
Once the broth is boiling, remove the saucepan from heat. Carefully pour in the couscous, stirring briefly to ensure all the grains are submerged in the liquid. Cover the saucepan with a tight-fitting lid and let it sit undisturbed for 5 minutes to allow the couscous to fully absorb the broth.
After the 5 minutes are up, use a fork to fluff the couscous gently, separating any clumps. Transfer the fluffy couscous to a plate or bowl, and allow it to cool to room temperature.
In a large mixing bowl, combine the cooled couscous with halved cherry tomatoes, diced cucumber, diced red bell pepper, and finely chopped red onion, mixing gently to combine.
Fold in the fresh parsley and mint, ensuring an even distribution of herbs throughout the salad.
In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, and a generous pinch of salt and pepper to create a flavorful dressing.
Drizzle the dressing over the couscous salad, and use a spatula to toss everything gently but thoroughly, ensuring that all ingredients are coated with the zesty dressing.
Just before serving, sprinkle the crumbled feta cheese evenly on top of the salad and give it one final gentle toss to incorporate the cheese without breaking it down too much.

Notes

Serve chilled or at room temperature, garnished with lemon wedges and extra herbs.

Keyword couscous, herb, lemon, salad, vegetarian