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- 1 cup couscous - 1 1/2 cups vegetable broth - 1 cucumber, diced - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved - 1/4 cup red onion, finely chopped - 1/2 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - Salt and pepper to taste - 1/4 teaspoon crushed red pepper flakes (optional) Couscous is a tiny pasta that cooks quickly. It absorbs flavors well and gives a light, fluffy texture. For this salad, I use fresh vegetables like cucumber, red bell pepper, and cherry tomatoes. They add color and crunch. The herbs, like parsley and mint, bring freshness and bright flavors. - 1/4 cup extra virgin olive oil - Juice of 2 large lemons - Zest of 1 large lemon - Salt and pepper to taste The dressing pulls the whole dish together. I use extra virgin olive oil for richness and lemon juice for a zesty kick. The lemon zest adds a fragrant touch. I always taste and adjust the salt and pepper. A pinch of crushed red pepper flakes can add a little heat if you like it spicy. {{ingredient_image_1}} To start, you need to boil the vegetable broth. In a saucepan, bring 1 1/2 cups of vegetable broth to a boil. This broth adds great flavor to the couscous. Once it boils, add 1 cup of couscous and the zest of 1 large lemon. Stir it well to mix everything. After that, remove the saucepan from heat and cover it. Let it sit for 5 minutes. This allows the couscous to absorb the broth. Once the time is up, fluff the couscous with a fork. This makes it light and airy. Set it aside to cool to room temperature. Next, let’s make the dressing. In a small bowl, whisk together the juice of 2 large lemons, 1/4 cup of extra virgin olive oil, salt, and pepper. If you like some heat, add 1/4 teaspoon of crushed red pepper flakes. Whisk until everything is well combined. This dressing brings a bright flavor to the salad. Now, it’s time to bring everything together. In a large bowl, combine the cooled couscous with 1 diced cucumber, 1 diced red bell pepper, 1 cup of halved cherry tomatoes, and 1/4 cup of finely chopped red onion. Mix these veggies with the couscous well. After mixing, pour the dressing over the couscous mixture. Gently stir to combine the flavors. Finally, add 1/2 cup of chopped fresh parsley and 1/4 cup of chopped fresh mint. Fold them in carefully so the herbs spread evenly. Taste the salad and adjust the seasoning if needed. Let it chill in the fridge for at least 30 minutes. This will help all the flavors blend together beautifully. Enjoy your refreshing and simple Lemon Herb Couscous Salad! To make your couscous light and fluffy, use a fork to fluff it. After cooking, let it cool down. This step helps prevent clumps. Add fresh vegetables for a nice crunch. Diced cucumber and red bell pepper work well. Cherry tomatoes add juiciness. These veggies not only add texture but also enhance the salad's look. Taste is key. Adjust the salt and pepper to your liking. You can also add crushed red pepper for a kick. For extra flavor, try using different herbs. Fresh dill or basil can add a unique twist. You can mix and match based on your taste. Always remember to taste as you go! Pro Tips Use Fresh Herbs: Fresh herbs like parsley and mint make a significant difference in flavor. Always opt for fresh herbs instead of dried for this salad. Let It Chill: Allowing the salad to chill for at least 30 minutes helps the flavors meld together beautifully, enhancing the overall taste. Customize Your Veggies: Feel free to add or substitute other vegetables such as bell peppers or avocados to suit your taste and availability. Perfectly Fluffy Couscous: Ensure to fluff the couscous with a fork after cooking to prevent clumping and achieve a light texture. {{image_2}} You can change this salad by adding different veggies. Try some diced bell peppers, carrots, or even zucchini. Each veggie adds its own flavor and crunch. You can also use frozen peas or corn for a pop of color. For protein, consider adding chickpeas or diced chicken. Cooked shrimp or tofu also work well. These options make the salad more filling and satisfying. If you want to switch things up, try a balsamic vinaigrette. Just mix balsamic vinegar with olive oil and a bit of honey. This adds a sweet and tangy twist to the dish. You can also play with spices. Try adding cumin or smoked paprika for a different flavor. These spices can give your salad a warm and earthy taste. Get creative and find what you like best! To keep your Lemon Herb Couscous Salad fresh, first, let it cool. Then, place the salad in an airtight container. Use a glass or plastic container with a lid. This helps keep the salad crisp and tasty. Store the salad in the fridge. If you have extra dressing, keep it separate. This prevents the couscous from soaking up too much liquid. Your salad will stay fresh in the fridge for about three days. After that, the taste and texture may change. Look for signs of spoilage. If the salad smells off or the veggies look mushy, it’s time to toss it. Always trust your senses! Yes, you can! Quinoa and rice are great substitutes. Quinoa adds a nutty flavor and extra protein. To use quinoa, cook it in the same broth. Rice works well too. Use brown rice for a heartier taste. Just adjust cooking times. Make sure the grains are fluffy and not sticky. Making this salad vegan is super easy! Just replace the vegetable broth with a vegan option. The other ingredients are already plant-based. You can also use agave syrup instead of honey in dressings if needed. This keeps the zing and flavor while being 100% vegan. You can definitely make this salad ahead of time! It tastes even better after chilling. Prepare it a day before serving, and store it in the fridge. Just wait to add the herbs until close to serving. They stay fresh and vibrant that way. In this blog, we explored how to make a tasty Lemon Herb Couscous Salad. We covered the main ingredients like couscous, fresh veggies, and herbs. I shared step-by-step instructions on preparing the couscous and making a simple dressing. You also learned some tips to enhance flavor and texture. Don’t forget, you can customize with various add-ins or dressings. Prepare your salad ahead for easy meals. By following these ideas, you can create a dish that's not just delicious but also fresh and vibrant. Enjoy your cooking!

Zesty Lemon Herb Couscous Salad

A refreshing and vibrant salad featuring couscous, fresh vegetables, and a zesty lemon dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup couscous
  • 1.5 cups vegetable broth
  • 1 large lemon zest
  • 2 large lemons juice
  • 0.25 cup extra virgin olive oil
  • 1 medium cucumber, diced
  • 1 medium red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, finely chopped
  • 0.5 cup fresh parsley, chopped
  • 0.25 cup fresh mint, chopped
  • to taste salt and pepper
  • 0.25 teaspoon crushed red pepper flakes (optional)

Instructions
 

  • In a saucepan, bring the vegetable broth to a boil. Add the couscous and lemon zest, stirring to combine. Remove from heat, cover, and let it sit for 5 minutes.
  • Fluff the couscous with a fork once it's cooked and allow it to cool to room temperature.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and crushed red pepper flakes (if using) until well combined.
  • In a large bowl, combine the cooled couscous, diced cucumber, red bell pepper, cherry tomatoes, and red onion.
  • Pour the dressing over the couscous mixture and gently stir to combine.
  • Add the chopped parsley and mint, folding them into the salad until evenly distributed.
  • Taste and adjust seasoning if needed, then let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

Serve in a large bowl, garnished with lemon wedges and mint.
Keyword couscous, herbs, lemon, salad, vegetarian