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For this Lemon Herb Couscous Salad, you will need: - 1 cup couscous - 1 ½ cups vegetable broth - 1 small cucumber, diced - 1 cup cherry tomatoes, halved - ½ red onion, finely chopped - 1 bell pepper (any color), diced - ¼ cup fresh parsley, chopped - ¼ cup fresh mint, chopped - 1 lemon, juiced and zested These ingredients bring a bright and fresh taste to the salad. The couscous serves as a fluffy base, while the veggies add crunch and color. You can also add: - Crumbled feta cheese for topping The feta adds creaminess and a salty kick. It makes the salad even more delicious. For the dressing, you will need: - 3 tablespoons olive oil - Salt and pepper to taste The olive oil helps to bind the salad. Salt and pepper enhance all the flavors. The lemon juice and zest make everything shine bright, bringing a zingy freshness! {{ingredient_image_1}} To cook the couscous, start by boiling 1 ½ cups of vegetable broth in a medium saucepan. Once it boils, add 1 cup of couscous and stir. Then, remove the pan from the heat. Cover it with a lid and let it sit for 5 minutes. This allows the couscous to soak up all the broth. After 5 minutes, fluff the couscous with a fork. Let it cool to room temperature. While the couscous cools, chop your veggies. In a large mixing bowl, combine the following: - 1 small cucumber, diced - 1 cup cherry tomatoes, halved - ½ red onion, finely chopped - 1 bell pepper, diced - ¼ cup fresh parsley, chopped - ¼ cup fresh mint, chopped Mix these ingredients well. The colors and textures will make your salad pop! Next, let's make the dressing. In a small bowl, whisk together: - Juice of 1 lemon - Zest of 1 lemon - 3 tablespoons olive oil - Salt and pepper to taste This dressing adds a bright, fresh flavor. Once your couscous has cooled, add it to the bowl with the vegetables. Pour the lemon dressing over this mix. Toss everything gently until well combined. Taste and adjust the seasoning with more salt or pepper if needed. If you like, sprinkle crumbled feta cheese on top before serving. Enjoy your vibrant and tasty Lemon Herb Couscous Salad! To get the best texture, use the right amount of broth. For every cup of couscous, add 1.5 cups of broth. Bring it to a boil, then remove it from heat. Let it sit covered for about five minutes. This step lets the couscous absorb the liquid fully. Once it's ready, fluff it gently with a fork. This helps keep each grain separate and light. Fresh herbs make a big difference in this dish. I love using parsley and mint for a bright flavor. You can add other herbs too, like basil or chives, for a twist. Always choose fresh herbs when possible. Dried herbs don't give the same fresh taste. Chop them finely, so they mix well with the couscous. Serve this salad cold or at room temperature. It makes a great side dish for grilled meats or fish. You can also add crumbled feta cheese on top for a creamy touch. For a heartier meal, pair it with chickpeas or grilled chicken. This dish is perfect for picnics or potlucks because it holds up well. Pro Tips Fresh Herbs Matter: Always use fresh parsley and mint for the best flavor. Dried herbs just won't give you the same vibrant taste. Cool It Down: Let the couscous cool completely before mixing with the vegetables to keep them crisp and fresh. Customize Your Ingredients: Feel free to add other vegetables like bell peppers or olives, or even protein like chickpeas for a heartier salad. Dress Just Before Serving: For the best texture and flavor, dress the salad right before serving to prevent the veggies from wilting. {{image_2}} You can easily add protein to your Lemon Herb Couscous Salad. Here are some great choices: - Grilled chicken - Shrimp - Chickpeas - Black beans - Tofu Simply cook your protein of choice and mix it in with your salad. This step adds flavor and makes the dish more filling. If you want a vegetarian or vegan version, skip the feta cheese. Instead, use avocado or nuts for creaminess. You can also add cooked lentils for more texture and nutrition. Both options keep your salad vibrant and delicious. Feel free to swap ingredients based on the season. In summer, use fresh corn or zucchini. In fall, try roasted squash or apples. These swaps add seasonal flair and keep your salad exciting all year long! To keep your Lemon Herb Couscous Salad fresh, use an airtight container. Place the salad in the container and seal it tightly. Store it in the fridge. This helps maintain the flavors and textures. If you have feta cheese on top, store it separately. This keeps it from getting soggy. Couscous salad is best enjoyed cold. If you want to reheat it, do so gently. You can add a splash of vegetable broth to a pan. Heat it on low. Stir until warm. Avoid high heat, as it can dry out the salad. The salad stays fresh for about 3 days in the fridge. Check for signs of spoilage, like off smells or sliminess. If you notice these, it’s best to toss it. To keep it fresh longer, store the dressing separately. Combine it just before serving for the best taste. You can use quinoa or bulgur as a substitute for couscous. Both grains have a similar texture. Quinoa is gluten-free and high in protein. Bulgur cooks quickly and adds a nutty flavor. Rice can also work, but it has a different texture. Yes, you can make this salad ahead of time! It tastes even better when the flavors meld together. Prepare the salad and store it in the fridge for up to two days. Just keep the dressing separate until you are ready to serve. This way, the salad stays fresh and crisp. No, this salad is not gluten-free due to the couscous. Couscous is made from wheat, which contains gluten. If you need a gluten-free option, use quinoa or rice instead. Both will give you a delicious result while keeping it gluten-free. This blog post covers everything you need to make a tasty couscous salad. We explored key ingredients, cooking steps, and clever tips. You can use fresh veggies, herbs, and dressings for great flavor. Don't forget the option to add protein or swap seasonal ingredients. Proper storage and reheating keep leftovers fresh and delicious. With these tips, you can make a couscous salad that fits any meal. Enjoy creating your own version, and don’t hesitate to share your favorites!

Lemon Herb Couscous Salad

A refreshing salad with couscous, fresh vegetables, and a zesty lemon dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients
  

  • 1 cup couscous
  • 1.5 cups vegetable broth
  • 1 small cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 cup red onion, finely chopped
  • 1 whole bell pepper (any color), diced
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh mint, chopped
  • 1 whole lemon, juiced and zested
  • 3 tablespoons olive oil
  • to taste salt and pepper
  • optional crumbled feta cheese for topping

Instructions
 

  • In a medium saucepan, bring the vegetable broth to a boil. Add the couscous, stir, and remove the saucepan from the heat. Cover and let it sit for about 5 minutes until the couscous has absorbed all the liquid.
  • Fluff the couscous with a fork and let it cool to room temperature.
  • Meanwhile, prepare the vegetables: in a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, chopped red onion, diced bell pepper, chopped parsley, and mint.
  • In a small bowl, whisk together the lemon juice, lemon zest, olive oil, salt, and pepper to create a dressing.
  • Once the couscous has cooled, add it to the bowl with the vegetables. Pour the lemon dressing over the salad and gently toss everything together until well combined.
  • Adjust seasoning with additional salt and pepper if desired. If using, sprinkle crumbled feta cheese on top before serving.

Notes

Optional: Add crumbled feta cheese for extra flavor.
Keyword couscous, herbs, lemon, salad, vegetarian