Description
This vibrant Couscous Salad combines fluffy couscous with fresh cucumber, bell pepper, cherry tomatoes, red onion, and parsley, dressed in a zesty lemon and olive oil dressing. Ready in just 15 minutes, it’s a refreshing, easy-to-make salad perfect for light lunches or as a side dish.
Ingredients
Scale
Grains
- 1 cup couscous
- 1 1/4 cups boiling water
Vegetables and Herbs
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup parsley, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Combine couscous and boiling water: Place the couscous in a bowl and pour the boiling water over it to start the cooking process.
- Cover and steep: Cover the bowl with a lid or plastic wrap and let it sit undisturbed for 5 minutes so the couscous absorbs the water and softens.
- Fluff couscous: Use a fork to fluff the couscous gently, breaking up any clumps and aerating it for a light texture.
- Add vegetables and herbs: Mix in the diced cucumber, bell pepper, halved cherry tomatoes, finely chopped red onion, and chopped parsley into the fluffed couscous.
- Prepare dressing: In a separate small bowl, whisk together the olive oil and lemon juice until well combined.
- Toss salad with dressing: Pour the dressing over the couscous mixture and toss thoroughly to ensure even coating and flavor distribution.
- Season: Add salt and pepper to taste, mixing gently to incorporate the seasoning.
- Serve: Chill the salad in the refrigerator or serve immediately at room temperature for a fresh and vibrant dish.
Notes
- For extra flavor, add some crumbled feta cheese or toasted pine nuts.
- Use fresh lemon juice for the best tangy flavor.
- Can be stored in the refrigerator for up to 2 days; stir before serving.
- To make gluten-free, substitute couscous with quinoa or millet.
- Add a pinch of cumin or sumac for a Middle Eastern twist.
