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- 1 cup couscous - 1 cup vegetable broth - 1 medium cucumber, diced into small cubes - 1 cup cherry tomatoes, halved for a juicy bite - 1/2 red onion, finely chopped for a hint of sharpness - 1/4 cup freshly chopped parsley for freshness - 1/4 cup freshly chopped mint for a burst of flavor - 1/4 cup feta cheese, crumbled (optional for creaminess) - 1/4 cup extra virgin olive oil - 3 tablespoons freshly squeezed lemon juice - Zest of 1 lemon - Salt and pepper to taste - Medium saucepan - Large mixing bowl - Small bowl for dressing - Fork for fluffing couscous The main ingredients offer a fresh and colorful mix. Couscous provides a light base. The vegetable broth adds flavor right from the start. Fresh vegetables like cucumber, cherry tomatoes, and red onion add crunch and taste. The herbs, parsley, and mint, bring a bright pop. If you like, add feta cheese for some creaminess. For the dressing, olive oil gives richness. Lemon juice and zest add a bright kick. A sprinkle of salt and pepper enhances all the flavors. You will need a medium saucepan to cook the couscous. A large mixing bowl helps combine all the ingredients. A small bowl is for the dressing. Use a fork to fluff the couscous after cooking. With these simple ingredients and tools, you can create a vibrant Lemon Herb Couscous Salad. {{ingredient_image_2}} First, grab a medium saucepan. Pour in 1 cup of vegetable broth and heat it until it boils. Once it bubbles, add 1 cup of couscous and stir gently. Cover the saucepan with a lid and take it off the heat. Let it sit for about 5 minutes. This lets the couscous soak up all the broth. After 5 minutes, fluff the couscous with a fork. This step makes the grains light and airy. Allow it to cool for a few minutes before mixing it with other ingredients. While the couscous cools, wash and prepare your veggies. Dice 1 medium cucumber into small cubes. Halve 1 cup of cherry tomatoes for a fresh burst in every bite. Next, finely chop half of a red onion. For a fresh touch, chop 1/4 cup of parsley and 1/4 cup of mint. These herbs add a lot of flavor and brightness to the salad. In a separate small bowl, whisk together 1/4 cup of extra virgin olive oil, 3 tablespoons of freshly squeezed lemon juice, and the zest of 1 lemon. Add a pinch of salt and pepper. This dressing will bring all the flavors together. Make sure it blends well until it looks smooth. In a large mixing bowl, combine the cooled couscous with the diced cucumber, cherry tomatoes, red onion, parsley, mint, and crumbled feta cheese if you choose to add it. Pour the lemon dressing over everything. Use a spatula to gently toss all the ingredients together. Ensure everything is coated well with the dressing. Now, let the salad rest. This resting time helps the flavors blend nicely. You can let it sit for at least 15 minutes at room temperature. If you want to chill it, pop it in the fridge for a bit. Serving it cold or at room temperature gives the best taste. To avoid clumps in your couscous, follow these steps: - Use vegetable broth to add flavor. - Bring it to a good boil before adding couscous. - Stir the couscous right after you add it. - Cover the pot and let it sit for five minutes. This method gives you fluffy grains. Fluff the couscous with a fork after cooling. This breaks up any clumps and makes it light. For extra flavor, consider these tips: - Add a pinch of salt to the broth. - Mix in a bit of lemon zest while cooking. - You can even toss in some garlic powder for depth. Presentation makes a dish even more appealing. Here are some fun ideas: - Serve it in a colorful bowl to show off the bright veggies. - Use individual bowls for guests, garnished with mint and lemon wedges. - A sprinkle of extra feta cheese on top adds a nice touch. Best accompaniments include grilled chicken or fish. You can also serve it alongside hummus and pita. Thus, creating a full meal that is tasty and healthy. You can easily customize this salad to fit your tastes. Here are some ideas: - For a different grain, try quinoa or orzo instead of couscous. - Swap out the cucumber for bell peppers for crunch. - Use basil or cilantro instead of parsley and mint for a twist. If you have dietary needs, make these adjustments: - Omit feta for a dairy-free version. - Add chickpeas for protein if you want a vegetarian option. These small changes can make the salad yours while keeping it fresh and vibrant. Pro Tips Chill the Salad: For even better flavor, let the salad sit in the refrigerator for at least 30 minutes before serving. This allows the ingredients to marinate and blend beautifully. Customize Your Veggies: Feel free to add or substitute other veggies like bell peppers, radishes, or even roasted zucchini to enhance the texture and flavor of your salad. Herb Substitution: If fresh herbs are not available, you can use dried herbs. However, reduce the quantity as dried herbs are more concentrated in flavor. Make It a Meal: Add grilled chicken, chickpeas, or shrimp for a heartier version of this salad, turning it into a complete meal. {{image_4}} You can make your lemon herb couscous salad more filling by adding protein. Two great options are chickpeas and grilled chicken. - Chickpeas: They add a nice texture and boost fiber. Use one cup of canned chickpeas, drained and rinsed. - Grilled Chicken: This adds a savory touch. Dice one grilled chicken breast and mix it in for heartiness. Changing your ingredients based on the season keeps the salad fresh. - Spring: Add asparagus or peas for a sweet crunch. - Summer: Use ripe peaches or corn for a juicy twist. - Fall: Try adding roasted butternut squash for warmth and color. - Winter: Incorporate pomegranate seeds for a pop of flavor. Spices can take your salad to the next level. - Cumin: Adds a warm, earthy taste. Just a pinch can do wonders. - Paprika: Gives a hint of smokiness. Use it sparingly for a nice balance. - Red pepper flakes: For those who like heat, sprinkle some in for a spicy kick. These variations allow you to enjoy this salad in many ways, making it a great choice for any meal! To keep your Lemon Herb Couscous Salad fresh, store leftovers in an airtight container. Place it in the fridge. This will help maintain its taste and texture. It stays good for about 3 to 5 days. Before eating, check for any off smells or changes in texture. If it looks or smells funny, toss it out. If you want to save it for later, you can freeze couscous salad. First, make sure it’s completely cool. Then, portion it into freezer-safe bags. Remove as much air as you can. It can last in the freezer for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight. To reheat the salad, use the microwave. Warm it up for short bursts, about 30 seconds at a time. Stir it after each burst. This helps it heat evenly. If it seems dry, add a splash of vegetable broth or lemon juice. This keeps the flavor and texture nice. Avoid reheating more than once to keep it fresh. Yes, you can make this salad ahead. Prepare it a day before serving. This gives time for all the flavors to mix well. Store it in an airtight container in the fridge. If you want to swap couscous, try quinoa or orzo. Both options have a nice texture. Quinoa adds protein, and orzo has a fun shape. They both work well with the salad. To make a gluten-free version, use quinoa instead of couscous. Quinoa is naturally gluten-free. Check labels on store-bought broth to ensure it is gluten-free too. This salad lasts about 3 days in the fridge. Keep it in an airtight container. If the veggies start to lose crunch, it’s time to eat it! This blog post covered how to make a delicious couscous salad. We looked closely at key ingredients, helpful tools, and easy steps to cook and combine them. With tips on storage and variations, you can customize this dish to fit your taste. In my experience, cooking should be fun and rewarding. I hope you try this couscous salad. Enjoy exploring new flavors! You’ll love how simple it is to make.

Zesty Lemon Herb Couscous Salad

A refreshing salad featuring couscous, fresh vegetables, and zesty lemon dressing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup couscous
  • 1 cup vegetable broth
  • 1 medium cucumber, diced into small cubes
  • 1 cup cherry tomatoes, halved
  • 1/2 medium red onion, finely chopped
  • 1/4 cup freshly chopped parsley
  • 1/4 cup freshly chopped mint
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 unit zest of lemon
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, bring the vegetable broth to a rolling boil over medium heat.
  • Once boiling, carefully add the couscous, stirring gently. Cover the saucepan with a lid and remove it from the heat. Let it sit undisturbed for about 5 minutes, or until the couscous has fully absorbed the broth.
  • After 5 minutes, fluff the couscous using a fork to separate the grains. Allow it to cool for a few minutes.
  • In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, finely chopped red onion, fresh parsley, mint, and crumbled feta cheese (if using). Stir gently to mix.
  • In a separate small bowl, whisk together the olive oil, freshly squeezed lemon juice, lemon zest, and a pinch of salt and pepper until emulsified.
  • Pour the dressing over the couscous and vegetable mixture. Using a spatula, gently toss everything together until all ingredients are well coated with the dressing.
  • Taste and adjust the seasoning with additional salt and pepper as needed.
  • Allow the salad to sit for at least 15 minutes at room temperature, or refrigerate it for a bit to let the flavors meld beautifully. Serve chilled or at room temperature for the best taste.

Notes

Serve chilled or at room temperature for the best taste.
Keyword couscous, refreshing, salad, vegetarian