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To make this lemon herb couscous salad, you will need: - 1 cup couscous - 1 ½ cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), diced - ¼ cup red onion, finely chopped - ½ cup fresh parsley, chopped - ½ cup fresh mint, chopped - Juice of 1 lemon - 3 tablespoons olive oil - Salt and pepper to taste - Feta cheese, crumbled (optional) You can make your salad even better with these add-ins: - Chickpeas for protein - Avocado for creaminess - Olives for a salty kick - Nuts or seeds for crunch These options add flavor and texture. Feel free to mix and match! Fresh herbs bring life to any dish. In this salad, parsley and mint shine. - Parsley adds bright flavor and is rich in vitamins A, C, and K. It also helps digestion. - Mint gives a cool taste and fresh aroma. It can soothe your stomach too. Using fresh herbs boosts both taste and health. They enhance the salad, making it vibrant and full of flavor. {{ingredient_image_1}} Start by boiling 1 ½ cups of vegetable broth in a medium saucepan. This broth adds flavor and depth. Once it boils, remove the pan from heat. Stir in 1 cup of couscous. Cover the pan and let it sit for about 5 minutes. The couscous will soak up the broth and become tender. After 5 minutes, fluff the couscous with a fork. Transfer it to a large mixing bowl to cool. While the couscous cools, you can prepare the vegetables. Halve 1 cup of cherry tomatoes and place them in a bowl. Dice 1 cucumber and 1 bell pepper, either red or yellow, and add them to the bowl. Finely chop ¼ cup of red onion and mix it in as well. These veggies add color and crunch to the salad. Once the couscous is cool, it's time to combine everything. Add the prepared vegetables to the bowl with couscous. In a small bowl, whisk together the juice of 1 lemon, 3 tablespoons of olive oil, salt, and pepper. Pour this dressing over the couscous and veggies. Toss the mixture until all ingredients are coated. Finally, add ½ cup of chopped parsley and ½ cup of chopped mint. Toss gently to combine. If you like, sprinkle crumbled feta cheese on top for extra flavor. To fluff couscous, let it sit for five minutes after cooking. Use a fork to gently stir. This helps separate the grains. You want light and airy couscous, not clumpy. If it feels sticky, add a splash of olive oil while fluffing. You can serve Lemon Herb Couscous Salad cold or at room temperature. Letting it chill for a bit makes the flavors blend well. If you want a warm salad, serve it right after mixing. Just be sure not to overheat it, as cold ingredients keep it fresh. Seasoning is key for flavor. I use salt and pepper to taste, but you can add more. Fresh herbs like parsley and mint add a burst of flavor. Don’t skip the lemon juice; it brings brightness to the dish. For extra zing, try adding a pinch of red pepper flakes or a splash of vinegar. Pro Tips Use Fresh Herbs: Fresh parsley and mint not only enhance the flavor but also add a vibrant color to the dish. Chill Before Serving: Allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together. Customize Your Veggies: Feel free to add or substitute other vegetables like bell peppers or avocado based on your preference. Perfectly Fluffed Couscous: Make sure to fluff the couscous with a fork after it absorbs the broth to avoid clumping. {{image_2}} You can boost the protein in your Lemon Herb Couscous Salad easily. Chicken is a great choice. Grilled chicken adds juicy flavors. You can use rotisserie chicken too. Just shred it and mix it in. If you want a plant-based option, try chickpeas. They add texture and protein. Use canned chickpeas for quick prep. Just rinse and toss them in. If you want to keep it vegetarian, you have many choices. Try adding black beans for a rich taste. Edamame adds a fun crunch and bright color. You can also include roasted vegetables. Roasted zucchini or eggplant work well. They add depth and flavor. These options make the salad filling and tasty. Using seasonal ingredients makes your salad even better. In spring, add fresh peas and asparagus. They bring a sweet taste and lovely color. In summer, use ripe peaches or berries. They add a hint of sweetness. In fall, diced apples or roasted squash can shine. These ingredients keep the salad fresh and exciting all year round. After enjoying your Lemon Herb Couscous Salad, store any leftovers in the fridge. Use an airtight container to keep it fresh. This salad tastes great and stays good for about three days. Just make sure it cools down before sealing it up. I recommend glass or BPA-free plastic containers. These materials keep the salad fresh and let you see what’s inside. Choose a container that fits your leftover amount. If you have a lot, use a larger container to avoid squishing the salad. You can freeze couscous salad, but it may change texture. Freezing can make the veggies soggy when thawed. If you want to freeze it, leave out the fresh herbs and dressing. Store it in a freezer-safe container. It can last up to three months. When you’re ready to eat, thaw it overnight in the fridge. Then add fresh herbs and dressing before serving. Couscous is a tiny pasta made from durum wheat. It cooks quickly and has a light, fluffy texture. You prepare it by adding hot liquid, like broth, which it absorbs. This makes it a great base for salads. Couscous is popular in North African dishes but is loved worldwide. Yes, you can make this salad ahead of time! Prepare the couscous and let it cool. After it cools, mix in the vegetables and dressing. Store it in the fridge for up to two days. The flavors will blend nicely, making it even tastier. Just give it a quick toss before serving. To make this salad gluten-free, use gluten-free couscous or quinoa instead. Both options work well. Follow the same cooking method as regular couscous. This way, you enjoy the same great taste without gluten. Just remember to check labels for gluten-free verification. Couscous salad offers endless options for flavor and health. You learned about key ingredients, like fresh herbs, and how to prep them. I shared tips for fluffing couscous and serving it just right. You can mix in proteins or seasonal veggies based on your taste. Store leftovers properly to keep them fresh for later. With this guide, you can create a delicious couscous salad that fits your needs. Enjoy making it your own!

Lemon Herb Couscous Salad

A refreshing salad with 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 25 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup couscous
  • 1.5 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1 whole bell pepper (red or yellow), diced
  • 0.25 cup red onion, finely chopped
  • 0.5 cup fresh parsley, chopped
  • 0.5 cup fresh mint, chopped
  • 1 whole Juice of 1 lemon
  • 3 tablespoons olive oil
  • to taste Salt and pepper
  • optional Feta cheese, crumbled

Instructions
 

  • In a medium saucepan, bring the vegetable broth to a boil over medium heat.
  • Remove from heat and stir in the couscous. Cover the pan and let it sit for about 5 minutes, or until the couscous has absorbed the broth.
  • Fluff the couscous with a fork and transfer it to a large mixing bowl to cool.
  • Once the couscous is cool, add the halved cherry tomatoes, diced cucumber, diced bell pepper, and chopped red onion to the bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
  • Pour the dressing over the couscous mixture and toss until everything is evenly coated.
  • Add the chopped parsley and mint, tossing gently to combine.
  • If desired, sprinkle crumbled feta cheese on top for added flavor.

Notes

Serve the salad in a large, colorful bowl and garnish with additional sprigs of parsley and lemon wedges for a refreshing touch.
Keyword couscous, healthy, salad, vegetarian