Zesty Lemon Herb Couscous Salad

$- 1 cup couscous - 1 ½ cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ red bell pepper, diced - ¼ red onion, finely chopped - ¼ cup fresh parsley, chopped - ¼ cup fresh mint, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - Zest of 1 lemon - Salt and pepper to taste The main ingredients in this salad bring vibrant colors and great taste. Couscous serves as the base, soaking up all the flavors. The cherry tomatoes add sweetness. Cucumber gives a crunchy bite. Red bell pepper and onion add depth. Fresh parsley and mint brighten the dish. You can add more ingredients to make this dish even better. Try adding: - Feta cheese for creaminess - Avocado for richness - Olives for a briny touch - Grilled chicken for protein These optional ingredients add layers of flavor and texture. They also help make the salad more filling and diverse. This salad is not only tasty but also healthy. Here’s what you get in one serving: - Calories: 180 - Protein: 5g - Carbohydrates: 24g - Fiber: 4g - Fat: 8g The salad offers a good balance of nutrients. It’s low in calories but full of vitamins and minerals. The fresh veggies contribute to your daily intake of fiber. This makes it a great choice for a light meal or side dish. {{ingredient_image_1}} First, grab a medium saucepan. Pour in 1 ½ cups of vegetable broth. Heat it until it boils. Once it starts bubbling, remove it from the heat. Stir in 1 cup of couscous. Cover the pot and let it rest for 5 minutes. This allows the couscous to soak up the broth. After 5 minutes, fluff the couscous with a fork. Let it cool down completely before mixing it with other ingredients. Now it’s time for the veggies! In a large mixing bowl, add 1 cup of halved cherry tomatoes. Next, add 1 diced cucumber, ½ of a diced red bell pepper, and ¼ of a finely chopped red onion. To add some fresh flavor, toss in ¼ cup of chopped parsley and ¼ cup of chopped mint. This mix gives your salad a bright and fresh taste. For the dressing, grab a small bowl. Whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, and the zest of 1 lemon. Add salt and pepper to taste. This dressing will tie all the flavors together. It’s tangy and refreshing, just like the salad! Once everything is ready, pour the dressing over the vegetable mix. Toss it well so every piece is coated. Then, gently fold in the cooled couscous. Make sure everything is mixed nicely. Taste your salad and adjust the seasoning if needed. You might want more salt, pepper, or lemon juice. Your Lemon Herb Couscous Salad is now ready to impress! To get fluffy couscous, you must pay attention to the water. Use 1 ½ cups of vegetable broth for every cup of couscous. Once the broth boils, remove it from heat before adding the couscous. Cover it and let it sit for five minutes. After that, fluff it with a fork. This method keeps the couscous light and airy. You can boost the salad's taste in fun ways. Try adding some feta cheese for creaminess. Olives can add a briny touch. For a spicy kick, add some diced jalapeños. If you love crunch, consider adding toasted nuts. Each of these options can make your salad shine even more. Serve this salad in a large bowl or in individual cups. This makes it look appealing. Garnish with extra lemon slices and fresh herb sprigs for color. Pair it with grilled chicken or fish for a complete meal. This salad is also great as a side at picnics or barbecues. Pro Tips Chill the Salad: For the best flavor, refrigerate the salad for at least 30 minutes before serving. This allows the ingredients to marinate and the flavors to meld beautifully. Use Fresh Herbs: Fresh parsley and mint elevate the salad's flavor. If possible, use herbs straight from your garden for an extra burst of freshness. Customize Add-Ins: Feel free to add other vegetables or proteins like chickpeas or feta cheese to enhance the salad's texture and nutritional value. Perfectly Fluffy Couscous: Make sure to fluff the couscous gently with a fork after it cools. This prevents clumping and keeps the grains light and airy. {{image_2}} You can easily change the ingredients to fit your diet. If you want a gluten-free option, try quinoa instead of couscous. For a lower-carb choice, use cauliflower rice. Vegans can skip the honey and use agave syrup in the dressing. This salad loves fresh veggies. In spring, add asparagus or peas for a crisp touch. In summer, try zucchini or bell peppers for added color. In fall, roasted sweet potatoes or carrots bring warmth. Winter calls for hearty greens like kale or spinach. To make this salad a full meal, add protein. Chickpeas or black beans work great for plant-based diets. For meat lovers, grilled chicken or shrimp adds a savory bite. Tofu is another good choice for extra protein and texture. Store your lemon herb couscous salad in an airtight container. This helps keep it fresh. Make sure the salad is cool before sealing it. Avoid letting it sit out too long. If you have a large portion, divide it into smaller containers. This way, you can grab what you need easily. The salad can last up to three days in the fridge. After that, the veggies may lose their crunch. The flavors may fade too. Always check for any off smells or changes in texture before eating. If you want to enjoy it warm, gently heat it in a pan. Add a splash of vegetable broth to keep it moist. Stir often to avoid burning. If you prefer it cold, just take it straight from the fridge. It tastes great chilled, especially on hot days. Yes, you can make this salad ahead of time. It tastes even better after resting. Just mix the salad and dressing, then chill it. The flavors blend well when it sits for a few hours. You can prepare it a day in advance for a party or lunch. Just remember to keep it in the fridge. If you want a change, try quinoa or rice. Both give a nice texture. Quinoa is gluten-free and adds protein. Rice works well, too, and is filling. You can use any grain that you like. Just cook it according to the package instructions before mixing. This salad lasts about 3 days in the fridge. Store it in an airtight container. Make sure to keep it cold. After three days, the veggies lose their crispness. The salad may still taste good, but it won't look as fresh. Couscous is not gluten-free, so the salad isn't either. If you want a gluten-free version, use quinoa or rice instead. Both options are tasty and gluten-free. You can enjoy the same flavors and textures without the gluten. This blog covered making a tasty couscous salad. We listed key ingredients, shared step-by-step instructions, and offered tips to get the best results. I shared ways to tweak the recipe for different diets and seasons. You learned how to store leftovers right and the shelf life to expect. For any questions about prep or storage, I provided answers. This salad is flexible and easy to customize. Enjoy creating your dish and impressing your guests with fresh flavors.$

Zesty Lemon Herb Couscous Salad

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

Print Recipe Save Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Cuisine Mediterranean

Servings 4

Calories 200 kcal

Ingredients

1 cup couscous
1.5 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
3 tablespoons olive oil
2 tablespoons lemon juice
1 whole zest of lemon
to taste salt and pepper

Instructions

In a medium saucepan, bring vegetable broth to a boil. Once boiling, remove from heat and stir in the couscous. Cover and let it sit for about 5 minutes, or until the couscous has absorbed all the liquid.
Fluff the couscous with a fork once it’s cooled slightly and allow it to cool completely.
In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, red bell pepper, red onion, chopped parsley, and mint.
In a separate small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
Pour the dressing over the salad mixture and toss well to combine.
Gently fold in the cooled couscous to the vegetable mixture, ensuring everything is well mixed and coated with the dressing.
Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

Notes

Serve the salad in a large bowl or individual cups for a colorful display. Garnish with extra lemon slices and fresh herb sprigs for an added touch.

Keyword couscous, herbs, lemon, salad, vegetarian