Lemon Herb Couscous Salad

$For this tasty salad, you'll need: - 1 cup couscous - 1 ¼ cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper, diced - ½ red onion, finely chopped - ¼ cup fresh parsley, chopped - ¼ cup fresh mint, chopped - Zest and juice of 1 large lemon - 3 tablespoons extra virgin olive oil - Salt and black pepper to taste These ingredients come together to create a bright, colorful dish. The couscous serves as a fluffy base, while the veggies add crunch and freshness. If you want to elevate your salad, consider these additions: - ¼ cup feta cheese, crumbled - A sprinkle of chili flakes for heat - Sliced olives for a briny touch These optional ingredients can bring new flavors and textures to your salad. Feel free to mix and match based on what you love. The quality of your ingredients matters. Always use fresh vegetables and herbs. Fresh parsley and mint enhance the flavor. If you can, choose organic produce to avoid pesticides. You’ll notice the difference in taste. For the best lemon flavor, pick a firm, bright lemon. Zest it right before using to keep it aromatic. {{ingredient_image_2}} To make the couscous, start by boiling vegetable broth in a medium saucepan. Use medium-high heat for a quick boil. Once it bubbles, add 1 cup of couscous. Immediately lower the heat and take the pot off the burner. Cover the pot with a lid and let it sit for about 5 minutes. This helps the couscous absorb all the broth. After five minutes, use a fork to fluff it. This separates the grains and gives it a nice texture. Let it cool down to room temperature before mixing with other ingredients. While the couscous cools, grab a large mixing bowl. Chop your fresh veggies. Halve 1 cup of cherry tomatoes. Dice 1 cucumber and 1 bell pepper. You can pick any bright color for the bell pepper. Finely chop ½ of a red onion, along with ¼ cup each of fresh parsley and mint. Add all these veggies and herbs into the bowl. Stir gently to mix everything together. This mix adds color and crunch to the salad. For the dressing, take a small bowl. Whisk together the zest and juice of 1 large lemon. Add 3 tablespoons of extra virgin olive oil, and season with salt and pepper to taste. This dressing will brighten your salad. Once mixed, drizzle it over the couscous and vegetable mixture. Toss everything gently to coat each piece well. If you want a creamy touch, sprinkle ¼ cup of crumbled feta cheese on top. Let your salad rest for at least 15 minutes before serving. This helps all the flavors combine for a tasty bite. To get fluffy couscous, use the right broth. I recommend vegetable broth for a rich taste. Bring it to a boil. Then, add the couscous and cover it. Let it sit for 5 minutes. This resting time allows the couscous to absorb all the liquid. Fluff it gently with a fork afterward. This prevents clumping and keeps it light. Presentation matters! Use a large, colorful bowl to show off your salad. Top it with fresh lemon slices and extra herbs. This adds a bright touch and makes it inviting. For a fun twist, serve individual portions in mason jars. They look charming and are great for picnics or parties. To boost flavor, let your salad rest before serving. This allows all the ingredients to meld together. I suggest letting it sit for at least 15 minutes. Add a sprinkle of salt and pepper just before serving. You can also try adding a splash of balsamic vinegar for extra zing. If you like creamy textures, crumbled feta cheese is a perfect choice. It adds a rich, tangy flavor that pairs nicely with the freshness of the salad. Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables will elevate the flavors of your salad, making it more vibrant and delicious. Adjust the Dressing: Taste the dressing before adding it to the salad; you can adjust the acidity or seasoning according to your preference. Meal Prep Friendly: This salad is perfect for meal prep! It stays fresh in the fridge for a couple of days, making it a great option for lunch. Customize Your Add-Ins: Feel free to add other ingredients like olives, chickpeas, or avocado to customize the salad to your liking. {{image_4}} You can switch out some ingredients in this salad. Use quinoa instead of couscous for a gluten-free option. If you don't have fresh herbs, try dried herbs like oregano or basil. You can also use lime juice instead of lemon juice for a different taste. Swap feta cheese for goat cheese or omit it for a vegan dish. To make this salad more filling, add protein. Grilled chicken or shrimp work well. Chickpeas or black beans are great for a plant-based option. Simply mix them in with the vegetables and couscous. This way, you create a balanced meal. Seasonal changes can inspire your salad. In the summer, add fresh corn or avocado. During fall, use roasted butternut squash or apples for sweetness. Winter brings hearty greens like kale or spinach. In spring, try adding peas or asparagus. Each season brings new flavors and colors to your dish. To keep your Lemon Herb Couscous Salad fresh, store it in an airtight container. Make sure the lid seals tightly to keep air out. You can also use a glass jar for easy serving later. If you have feta cheese in the salad, consider storing it separately. This keeps the cheese from getting soggy. When stored properly in the fridge, this salad lasts about 3 to 5 days. After that, the veggies may lose their crunch. Always give it a sniff before eating. If it smells off, it's best to toss it. This salad is great cold, but if you want to heat it, do so gently. Pour it into a pan and warm it over low heat. Stir often to avoid burning. You can add a splash of broth or water to help it heat through. Enjoy it warm, but know that fresh flavors shine best when served cold. Yes, you can make this salad ahead of time. It tastes even better after resting. The flavors mix well when you let it sit. I recommend chilling it in the fridge for a few hours. This makes it perfect for a picnic or a meal prep option. This salad pairs well with grilled chicken or fish. It also complements roasted vegetables nicely. For a light meal, enjoy it with a piece of crusty bread. If you want a vegetarian option, add some chickpeas for extra protein. The bright flavors of the salad balance rich dishes well. Absolutely! This salad is great for meal prep. It holds up well in the fridge for a few days. Just store it in an airtight container. Keep the dressing separate if possible, to maintain freshness. This way, you can enjoy a quick and tasty lunch all week! This blog covered how to make a tasty Lemon Herb Couscous Salad. We looked at key ingredients and how to ensure quality and freshness. I shared easy steps for cooking couscous and mixing in fresh veggies. You also learned tips to get the best texture and presentation. As you try this salad, remember to play with flavors and ingredients. Make it your own for any meal or event. Enjoy your cooking adventure, and don’t forget to share your results!$

A refreshing salad made with couscous, fresh vegetables, and herbs, dressed with a zesty lemon vinaigrette.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

Total Time 30

Course Salad

Cuisine Mediterranean

Servings 4

Calories 220 kcal

Ingredients

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

Instructions

In a medium-sized saucepan, bring the vegetable broth to a roaring boil over medium-high heat.
Once boiling, add the couscous to the broth, reduce the heat to low, and quickly remove from heat. Cover the saucepan with a lid and let it sit for approximately 5 minutes, or until the couscous has absorbed all the liquid and is tender.
After 5 minutes, use a fork to fluff the couscous, separating the grains, then allow it to cool to room temperature.
While the couscous cools, prepare a large mixing bowl. Add in the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, parsley, and mint. Stir gently to combine the fresh vegetables and herbs.
Once the couscous has cooled, fold it into the vegetable mixture in the bowl, ensuring an even distribution of flavors.
In a separate small bowl, whisk together the lemon zest, fresh lemon juice, olive oil, salt, and pepper until well combined.
Drizzle the dressing over the couscous salad, tossing gently to ensure all ingredients are evenly coated with the flavorful mixture.
If you like, sprinkle the crumbled feta cheese on top of the salad for an extra burst of flavor and creaminess.
To enhance the flavors, let the salad sit at room temperature or in the fridge for at least 15 minutes before serving.

Notes

Let the salad sit for at least 15 minutes before serving to enhance the flavors.

Keyword couscous, healthy, salad, vegetarian