couscous salad
Couscous salad shines with fresh vegetables, herbs, and a citrus dressing. Learn how to prepare this mediterranean favorite at home!
Ingredients
Method
- Place couscous in a large bowl and sprinkle with salt. Pour the boiling water over the couscous, cover, and let it sit for 5 minutes.
- Fluff the couscous gently with a fork to separate the grains.
- Add olive oil, cherry tomatoes, cucumber, red onion, and red bell pepper to the bowl. Toss well to combine.
- Mix in fresh parsley, mint, lemon juice, and black pepper. Stir until everything is well combined.
- Taste and adjust seasoning if needed. You can add more salt, pepper, or lemon juice for extra flavor.
- Refrigerate for at least 15 minutes before serving to allow flavors to blend. Just before serving, top with crumbled feta cheese if using.
Notes
Couscous salad is loved worldwide for its quick preparation and fresh flavors—it’s a fantastic dish for summer meals, potlucks, or even a light lunch at work. Its versatility allows you to use whatever veggies you have on hand, making it a great way to clean out your fridge while creating something delicious.
Tips for perfect couscous salad:
- Always pour boiling water over the couscous and immediately cover, allowing it to steam and absorb the liquid. This method produces the fluffiest grains without clumps.
- If you prefer a tangier flavor, add a little extra lemon juice or a splash of red wine vinegar.
- Not a fan of mint or want a sharper note? Substitute with fresh basil, cilantro, or even dill.
- For added protein, toss in canned chickpeas or grilled chicken. Olives or sun-dried tomatoes also make tasty Mediterranean additions. Prepping like a pro:
Chop all vegetables into evenly sized pieces for the best texture and a more appealing presentation. Always let your salad sit in the fridge for at least 15 minutes before serving—this time allows all the vibrant flavors to marry. Serving and variation suggestions:
This couscous salad pairs well with grilled fish, roasted chicken, or as part of a buffet with hummus and pita bread. It’s also excellent stuffed into bell peppers or eaten as a wrap. To turn it into a heartier main, add cooked beans or a handful of baby spinach. Don’t be afraid to experiment and make this recipe your own. This couscous salad truly shines as a canvas for seasonal vegetables and your favorite herbs—every bowl can be a new experience!
- Always pour boiling water over the couscous and immediately cover, allowing it to steam and absorb the liquid. This method produces the fluffiest grains without clumps.
- If you prefer a tangier flavor, add a little extra lemon juice or a splash of red wine vinegar.
- Not a fan of mint or want a sharper note? Substitute with fresh basil, cilantro, or even dill.
- For added protein, toss in canned chickpeas or grilled chicken. Olives or sun-dried tomatoes also make tasty Mediterranean additions. Prepping like a pro:
Chop all vegetables into evenly sized pieces for the best texture and a more appealing presentation. Always let your salad sit in the fridge for at least 15 minutes before serving—this time allows all the vibrant flavors to marry. Serving and variation suggestions:
This couscous salad pairs well with grilled fish, roasted chicken, or as part of a buffet with hummus and pita bread. It’s also excellent stuffed into bell peppers or eaten as a wrap. To turn it into a heartier main, add cooked beans or a handful of baby spinach. Don’t be afraid to experiment and make this recipe your own. This couscous salad truly shines as a canvas for seasonal vegetables and your favorite herbs—every bowl can be a new experience!
