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To make the Lemon Garlic Couscous Salad, you'll need these fresh ingredients: - 1 cup couscous - 1 1/4 cups vegetable broth or water - 2 tablespoons olive oil - 3 cloves garlic, minced - Zest of 1 lemon - Juice of 1 lemon - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red bell pepper, diced - 1/4 red onion, finely chopped - 1/4 cup fresh parsley, chopped - Salt and pepper to taste These ingredients work together to create a bright and zesty dish. The garlic and lemon bring a fresh burst of flavor. For those who want to add more taste, consider these optional ingredients: - 1/4 cup crumbled feta cheese - A pinch of red pepper flakes - A handful of olives Feta adds creaminess and tang. Red pepper flakes can give a spicy kick. Olives add depth and a salty touch. You will need some basic kitchen tools for this recipe: - A medium-sized pot - A whisk - A large mixing bowl - A fork for fluffing couscous These tools make it easy to prepare and mix your salad. Having everything ready helps keep the process smooth and fun. {{ingredient_image_1}} First, you need to boil the vegetable broth or water. Use a medium pot for this. Once it boils, take it off the heat. Add the couscous right away. Cover the pot and let it sit for about 5 minutes. This step is key; the couscous will soak up the liquid. After 5 minutes, fluff the couscous with a fork. Let it cool for a bit before mixing with other ingredients. Grab a small bowl for the dressing. Whisk together the olive oil, minced garlic, lemon zest, and lemon juice. This mix adds a bright flavor to the salad. The garlic gives it a nice kick, while the lemon adds freshness. Make sure all the ingredients are well combined. Now, take a large mixing bowl. Combine the cooled couscous, cherry tomatoes, cucumber, red bell pepper, red onion, and fresh parsley. Pour the lemon-garlic dressing over the salad. Gently toss everything to coat evenly. Add salt and pepper to taste. If you like, sprinkle crumbled feta cheese on top. This salad is now ready to serve! To fluff couscous, let it sit covered for five minutes. After that, take a fork and gently stir it. This helps separate the grains. Avoid using a spoon, as it can mash the couscous. Fluffing makes the dish light and airy. You can boost the flavor in many ways. Add herbs like basil or mint for freshness. A pinch of red pepper flakes gives it some heat. For a nutty taste, try adding toasted pine nuts or almonds. You can also mix in olives for a salty kick. These enhancements make the salad even more exciting. Serve this salad in a large bowl. Top it with fresh parsley and a lemon wedge for color. This dish pairs well with grilled chicken or fish. You can also serve it as a main dish for a light lunch. If you like, add crumbled feta cheese for extra flavor. Enjoy your bright and zesty creation! Pro Tips Fresh Ingredients: Use fresh vegetables and herbs for the best flavor. Fresh parsley and ripe tomatoes will elevate the taste of your salad. Chill Before Serving: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This enhances the flavors and makes for a refreshing meal. Feta Cheese Variations: If you like a creamier texture, try crumbling goat cheese instead of feta, or leave it out for a vegan option. Adjust Acidity: Depending on your taste, you can adjust the amount of lemon juice to make the salad more or less tangy. Start with half the juice and add more to your liking. {{image_2}} You can switch up the veggies in this salad. Try adding: - Diced carrots for crunch - Chopped spinach for extra greens - Peas for sweetness These swaps keep the salad fresh and exciting. You can also add nuts for a nice crunch. Toasted almonds or walnuts work well. To make this salad vegan, skip the feta cheese. The dressing is already dairy-free. You can add avocado for creaminess. It gives a rich texture and taste. If you want a vegetarian option, keep the feta. It adds a nice salty flavor. If you're gluten-free, use quinoa instead of couscous. Quinoa has a similar texture and is very nutritious. Just cook it the same way as couscous. You can also use gluten-free couscous. Check the package to ensure it's safe for your diet. Enjoy your tasty salad without worry! To keep your lemon garlic couscous salad fresh, use an airtight container. Make sure the salad cools down before sealing it. This helps lock in flavors and keeps it crisp. Store the salad in the fridge. It can last about three days. You can eat this salad cold straight from the fridge. It tastes great that way! If you prefer warm couscous, heat it gently in a pan. Add a bit of olive oil to keep it moist. Avoid high heat, as it can dry out the salad. This salad is best fresh, but you can freeze leftovers. To freeze, place the salad in a freezer-safe bag. Remove as much air as possible before sealing. It can last up to two months in the freezer. Thaw in the fridge overnight before eating. Note that some veggies might lose crunch after freezing, but the flavors will still shine! If you don’t have couscous, use quinoa. Quinoa cooks the same way. You can also try bulgur wheat or orzo pasta. They both add a nice texture. Remember to adjust cooking times for each substitute. Yes, you can make this salad ahead of time! It keeps well in the fridge. Just store it in an airtight container. The flavors will blend and taste even better. I recommend adding the dressing right before serving. It keeps the salad fresh and crunchy. To add spice, use red pepper flakes in the dressing. Start with a pinch, then taste. You can also add diced jalapeños or hot sauce. These will give your salad a nice kick! Adjust the heat to your liking for the best flavor. In this post, we explored fresh ingredients, key kitchen tools, and step-by-step instructions for making a delicious couscous salad. I shared tips for perfect texture, flavor enhancements, and serving ideas. We also discussed variations to meet different diets and how to store leftovers effectively. Now, take these insights and make your salad shine. Enjoy the process and have fun experimenting! Your tasty couscous adventure starts now.

Zesty Lemon Garlic Couscous Salad

A refreshing salad with couscous, lemon, and fresh vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • 1 cup couscous
  • 1.25 cups vegetable broth or water
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 lemon zest of
  • 1 lemon juice of
  • 1 cup cherry tomatoes, halved
  • 1 cucumber diced
  • 0.5 red bell pepper diced
  • 0.25 red onion finely chopped
  • 0.25 cup fresh parsley, chopped
  • to taste salt and pepper
  • 0.25 cup crumbled feta cheese (optional)

Instructions
 

  • In a medium-sized pot, bring the vegetable broth or water to a boil.
  • Once boiling, remove from heat and stir in the couscous. Cover and let sit for about 5 minutes, or until the liquid is absorbed.
  • Fluff the couscous with a fork and allow to cool.
  • In a small bowl, whisk together the olive oil, minced garlic, lemon zest, and lemon juice.
  • In a large mixing bowl, combine the cooled couscous, cherry tomatoes, cucumber, red bell pepper, red onion, and chopped parsley.
  • Pour the lemon-garlic dressing over the salad and gently toss to combine until all ingredients are evenly coated.
  • Season with salt and pepper to taste.
  • If using, sprinkle with crumbled feta cheese for an extra layer of flavor.

Notes

Serve the salad in a large bowl, topped with additional parsley and a lemon wedge for a pop of color.
Keyword couscous, lemon, salad, vegetarian