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To make a zesty Lemon Herb Couscous Salad, you need these main ingredients: - 1 cup couscous - 1 1/4 cups vegetable broth - 1 medium cucumber, diced - 1 cup cherry tomatoes, halved - 1/2 red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - Zest and juice of 1 lemon - 3 tablespoons olive oil - Salt and pepper to taste You can enhance your salad with these tasty options: - 1/4 cup feta cheese, crumbled - 1/4 cup toasted pine nuts Here are some quick conversions if you need them: - 1 cup = 8 fluid ounces - 1 tablespoon = 3 teaspoons - 1/4 cup = 4 tablespoons This list makes it easy to gather what you need. The salad is fresh, tasty, and perfect for any meal. Enjoy the bright flavors and colorful ingredients! {{ingredient_image_1}} To start, boil 1 1/4 cups of vegetable broth in a saucepan. When it boils, take it off the heat. Stir in 1 cup of couscous and cover the pan. Let it sit for about 5 minutes. The couscous will soak up the broth. Once done, fluff it with a fork. This makes it light and airy. Next, grab a large mixing bowl. Dice 1 medium cucumber and halve 1 cup of cherry tomatoes. Finely chop 1/2 red onion. Then, chop 1/4 cup of fresh parsley and 1/4 cup of fresh mint. Add all these fresh veggies to the bowl. They will add great flavor and crunch to your salad. In a small bowl, combine the zest and juice of 1 lemon. Add 3 tablespoons of olive oil. Then, sprinkle in salt and pepper to taste. Whisk the mixture until it blends well. This dressing brings brightness to the dish. Now, pour the dressing over the bowl of vegetables. Add the fluffed couscous to the mix. Toss everything together gently until well combined. If you want, fold in 1/4 cup of crumbled feta cheese and 1/4 cup of toasted pine nuts. These add a nice texture and taste. Finally, cover the salad and place it in the fridge. Let it chill for at least 30 minutes. This helps the flavors blend and taste even better. Serve it cold for a refreshing treat. To fluff couscous perfectly, let it sit for five minutes after cooking. Use a fork to gently separate the grains. This helps keep the couscous light and fluffy. Avoid using a spoon, as it can crush the grains. Fluffing gives it a nice texture that pairs well with veggies. Fresh herbs make a big difference in flavor. I recommend using parsley and mint for this salad. They add a bright taste that works well with lemon. You can also try dill or basil for a twist. Always use fresh herbs rather than dried for the best results. Taste your salad after mixing all the ingredients. You may want more lemon juice for brightness. A pinch of salt can enhance flavors too. If you like it spicy, add a dash of red pepper flakes. Don't be afraid to experiment and make it your own! Pro Tips Fresh Herbs Matter: Always use fresh herbs for the best flavor. Dried herbs can work in a pinch, but they lack the vibrant taste and aroma of fresh ones. Let it Chill: Refrigerating the salad for at least 30 minutes allows the flavors to meld beautifully, enhancing the overall taste. Customize Your Veggies: Feel free to add other vegetables like bell peppers or radishes to the salad for extra crunch and color. Perfecting the Dressing: Adjust the lemon juice and olive oil to suit your taste. A bit more acidity can brighten the dish, while more oil can enhance the richness. {{image_2}} You can give this salad a Mediterranean twist by adding olives and artichokes. Just chop some kalamata olives and toss them in. For artichokes, use marinated ones for extra flavor. This adds a briny taste that pairs well with the lemon. You can also sprinkle some oregano and basil for a fresh herb boost. If you want to make this salad more filling, add protein. Chickpeas work well. Just rinse and drain a can and mix them in. You can also use grilled chicken or shrimp. Cube the chicken and add it after cooking. If you prefer seafood, toss in shrimp that you have grilled or sautéed. In summer, fresh veggies shine. Swap in or add seasonal favorites like bell peppers, zucchini, or corn. Dice bell peppers for color and crunch. Grate zucchini for a fresh twist. For corn, use fresh or frozen. These veggies add vibrant colors and new flavors that keep the salad exciting. To keep your Lemon Herb Couscous Salad fresh, store it in an airtight container. This helps avoid moisture loss and keeps the flavors intact. Place it in the fridge right after it cools. The salad tastes better when chilled for at least 30 minutes before serving. Freezing couscous salad is not the best option. The texture can change when thawed. However, if you want to freeze it, leave out the fresh herbs, feta, and pine nuts. These ingredients do not freeze well. Store the salad in a freezer-safe container and consume it within one month for the best taste. In the fridge, your couscous salad lasts about three to five days. Check for any signs of spoilage before eating, like off smells or discoloration. If you stored it correctly, you can enjoy it for several days. Always remember to stir it before serving to refresh the flavors! Yes, you can make couscous salad ahead of time. Prepare the salad and chill it for at least 30 minutes. This helps the flavors blend well. You can store it in the fridge for up to three days. Just keep in mind that the veggies may lose some crunch. Couscous is not gluten-free. It is made from wheat. If you need a gluten-free option, try quinoa or rice instead. Both work well in this salad and are tasty. You can use several options instead of feta cheese. Try crumbled goat cheese, or a dairy-free cheese for a vegan choice. You can also skip cheese altogether. The salad will still taste fresh and bright. To make this salad vegan, simply omit the feta cheese. You can add extra vegetables or nuts for flavor and texture. Use a vegan cheese or skip it for a light option. The lemon and herbs keep the salad delicious without dairy. This blog post covers how to make a tasty couscous salad. You learned about the key ingredients and optional add-ins that boost flavor. I shared detailed steps for cooking couscous and preparing crunchy veggies. You have tips for perfect fluff and flavor tweaks. We explored fun variations and helpful storage tips. Enjoy making your couscous salad in a way that fits your taste and needs!

Lemon Herb Couscous Salad

A refreshing salad featuring couscous, fresh vegetables, and herbs, dressed with lemon and olive oil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup couscous
  • 1.25 cups vegetable broth
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 medium red onion, finely chopped
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh mint, chopped
  • 1 whole lemon, zest and juice
  • 3 tablespoons olive oil
  • to taste salt and pepper
  • 0.25 cup feta cheese, crumbled (optional)
  • 0.25 cup toasted pine nuts (optional)

Instructions
 

  • In a saucepan, bring the vegetable broth to a boil.
  • Once boiling, remove from heat, stir in the couscous, and cover. Let it sit for about 5 minutes or until the liquid is absorbed. Fluff with a fork once it's ready.
  • In a large mixing bowl, combine the diced cucumber, cherry tomatoes, red onion, parsley, and mint.
  • In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper until well combined.
  • Pour the dressing over the vegetable mixture, add the fluffed couscous, and toss until everything is combined.
  • If using, fold in the crumbled feta cheese and toasted pine nuts for added flavor and texture.
  • Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
  • Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

Serve in a large bowl or individual plates. Garnish with additional herbs and a lemon wedge on the side for a fresh touch.
Keyword couscous, healthy, salad, vegetarian