Lemon Herb Couscous Salad

$- 1 cup couscous - 1 1/4 cups vegetable broth - 1 tablespoon olive oil - 1 lemon (juiced and zested) Couscous is small and fluffy. It cooks quickly and absorbs flavors well. Vegetable broth gives it a rich taste. The lemon adds a fresh zing. Olive oil binds everything together and adds smoothness. - 1/2 cup cherry tomatoes, halved - 1/2 cucumber, diced - 1/4 red onion, finely chopped Cherry tomatoes bring sweetness and color. Cucumbers add crunch and freshness. Red onion gives a mild, sharp bite. These veggies make the salad bright and tasty. - 1/2 cup parsley, finely chopped - 1/4 cup fresh mint, finely chopped - Salt and pepper to taste - 1/4 cup feta cheese (optional, for garnish) Parsley adds a fresh, green flavor. Mint brings a coolness that brightens the dish. Salt and pepper enhance all the flavors. Feta cheese gives a creamy touch if you choose to add it. This mix of herbs and seasoning makes the salad pop! {{ingredient_image_1}} To begin, you need to cook the couscous. 1. Bringing broth to a boil: Start by pouring 1 1/4 cups of vegetable broth into a medium saucepan. Place it over medium-high heat and wait for it to boil. This step is crucial as it gives the couscous the right flavor. 2. Adding and cooking couscous: Once the broth bubbles, add 1 cup of couscous and a pinch of salt. Stir quickly to mix it well. After that, remove the saucepan from the heat. Cover it with a lid and let it sit for about 5 minutes. This allows the couscous to soak up all the tasty broth. Now it’s time to prepare the salad base. 1. Fluffing couscous and adding flavors: After 5 minutes, take a fork and fluff the couscous. Add 1 tablespoon of olive oil, the juice and zest of 1 lemon. Mix well to make it even more delicious. Set it aside to cool slightly. 2. Combining vegetables and herbs: In a large mixing bowl, combine the cooled couscous with 1/2 cup cherry tomatoes (halved), 1/2 cucumber (diced), and 1/4 red onion (finely chopped). Then, add 1/2 cup parsley and 1/4 cup fresh mint, both finely chopped. Toss all the ingredients together gently. This ensures that every bite is packed with flavor. Finally, let's finish up the salad. 1. Seasoning the salad: Taste the salad and season it with salt and pepper. Adjust it to your liking. If you love creamy flavors, crumble 1/4 cup of feta cheese on top. 2. Chilling for flavor enhancement: To let the flavors blend beautifully, chill the salad in the refrigerator for at least 30 minutes. This step is key for a refreshing taste. Now, your Lemon Herb Couscous Salad is ready to serve. Enjoy! Choosing the right lemon Pick a lemon that feels heavy for its size. A fresh lemon should have bright yellow skin. Look for smooth skin without blemishes for the best juice and zest. Tips for maximizing herb flavor Chop herbs right before use to keep their flavor strong. Use fresh parsley and mint for a bright taste. Lightly bruise the herbs to release their oils, making the salad even more fragrant. Ensuring fluffy couscous To make fluffy couscous, follow the broth-to-couscous ratio closely. Use 1 1/4 cups of broth for every 1 cup of couscous. Stir quickly when adding couscous to avoid clumps. Fluff it with a fork after it sits for 5 minutes. Avoiding soggy salad Let the couscous cool before mixing it with vegetables. If it’s too warm, it can make the salad watery. Chill the salad in the fridge for at least 30 minutes. This helps flavors blend and keeps it fresh. Ideal serving temperature Serve the salad cold or at room temperature. This keeps the flavors bright and refreshing. If you chill it, serve it right from the fridge for the best taste. Garnishing ideas for presentation Garnish with extra herbs and lemon wedges. This adds color and makes the dish look inviting. You can also sprinkle feta cheese on top for a creamy finish. Pro Tips Use Fresh Herbs: Fresh parsley and mint significantly enhance the flavor profile of the salad. Always opt for fresh rather than dried herbs for the best results. Let It Chill: Allowing the salad to chill in the refrigerator for at least 30 minutes lets the flavors meld beautifully, resulting in a more harmonious dish. Customize Your Veggies: Feel free to add or substitute other vegetables like bell peppers or radishes to suit your taste and make the salad even more colorful. Perfect Cooking Ratio: Using the right liquid-to-couscous ratio is crucial. For every cup of couscous, use about 1.25 cups of liquid to ensure the couscous is fluffy and not soggy. {{image_2}} You can easily boost your Lemon Herb Couscous Salad by adding proteins. Chickpeas work great and add a nutty flavor. Just rinse and toss them in. If you prefer meat, grilled chicken is a good choice. Slice it thin and mix it in. For a vegan option, try tempeh or tofu. Both will soak up the salad's flavors well. Changing herbs can really change the taste of your salad. Instead of parsley and mint, consider using basil or cilantro. Each herb brings its own unique flavor. You can also add other vegetables. Bell peppers or radishes add crunch and color. Just chop them small and mix them in. If you need a gluten-free version, use gluten-free couscous or quinoa. Both options cook similarly and taste great. For those watching sodium, opt for low-sodium broth. This keeps your dish flavorful while being healthier. Just look for broth labeled "low-sodium" at the store. Lemon herb couscous salad lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Always check for any off smells or changes in texture before eating. If you see any liquid separating, give it a gentle stir. You can freeze couscous salad, but some ingredients may change in texture. If you want to freeze it, leave out fresh herbs and veggies. They do not freeze well. Instead, mix them in after thawing. The best way to freeze is in a freezer-safe container. - Use airtight containers to keep the salad fresh. Glass or plastic containers work well. - Keep ingredients separate if you plan to store them for a long time. This helps keep flavors and textures. - For the best taste, eat it fresh. However, if you store it, let it sit for a few hours in the fridge. This helps flavors blend better. If you need a substitute for couscous, try quinoa or rice. Both options work well and add a nice texture to your salad. Quinoa is a great choice because it is gluten-free and high in protein. Rice can add a different taste, so choose what you like best. To make this salad more filling, add protein. Chickpeas are an easy choice. They blend well and boost nutrition. Grilled chicken also works great if you enjoy meat. For a vegetarian option, try adding diced tofu. Yes, you can make this salad in advance. Prepare it up to a day ahead. Store it in the fridge in a sealed container. This helps the flavors meld together. Just remember to add fresh herbs right before serving for the best taste. This blog post covered how to make a delicious couscous salad. We discussed key ingredients like couscous, broth, fresh veggies, and herbs. I provided easy steps for cooking, mixing, and chilling your salad. Plus, we explored tips for flavor and storage. In conclusion, making this salad is simple and fun. You can customize it with proteins or different veggies. With a few tricks, you’ll impress anyone at your next meal. Enjoy every bite!$

A refreshing salad featuring couscous, fresh herbs, and vegetables, perfect for a light meal or side dish.

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Prep Time 10

Cook Time 5

Total Time 45

Ingredients

1 cup couscous
1.25 cups vegetable broth
1 tablespoon olive oil
1 lemon juiced and zested
0.5 cup cherry tomatoes, halved
0.5 cucumber diced
0.25 red onion finely chopped
0.5 cup parsley, finely chopped
0.25 cup fresh mint, finely chopped
to taste salt and pepper
0.25 cup feta cheese (optional, for garnish)

Instructions

In a medium saucepan, bring the vegetable broth to a boil over medium-high heat.
Once boiling, add the couscous and a pinch of salt, stirring quickly to combine.
Remove the saucepan from heat, cover with a lid, and let it sit for about 5 minutes, allowing the couscous to absorb the liquid.
After 5 minutes, fluff the couscous with a fork and stir in the olive oil, lemon juice, and lemon zest. Set aside to cool slightly.
In a large mixing bowl, combine the cooled couscous, cherry tomatoes, cucumber, red onion, parsley, and mint.
Toss everything together gently to ensure that the vegetables are well mixed with the couscous.
Season the salad with salt and pepper to taste, adjusting as needed.
If desired, crumble feta cheese on top for an added creaminess and flavor.
Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together.

Notes

Serve the salad in a large bowl or on a platter, garnished with extra herbs and lemon wedges around the edge for a vibrant touch.

Keyword couscous, herbs, lemon, salad, vegetarian