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Couscous salad

couscous salad

Couscous salad brings fresh flavor, color and practicality. Perfect for a light lunch or as a healthy side. Try it!
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Total Time 21 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 1 cup couscous pre-cooked
  • 1 cup boiling water
  • 0.5 teaspoon salt
  • 2 tablespoon olive oil
  • 1 unit lemon juice and zest
  • 1 cup cherry tomatoes halved
  • 0.5 unit cucumber diced
  • 0.25 unit red onion finely chopped
  • 0.25 cup parsley fresh, chopped
  • 0.25 cup mint fresh, chopped
  • 0.25 cup feta cheese crumbled (optional)
  • 0.25 cup chickpeas cooked, drained

Method
 

  1. Place the couscous in a large heatproof bowl. Add the salt and 1 tablespoon of olive oil. Mix gently.
  2. Pour the boiling water over the couscous, cover the bowl with a plate or plastic wrap, and let it sit for 5 minutes.
  3. Fluff the couscous with a fork to separate the grains.
  4. Add the lemon juice, lemon zest, and remaining olive oil. Mix to combine and allow the flavors to blend for a minute.
  5. Gently fold in the cherry tomatoes, cucumber, red onion, parsley, mint, feta cheese, and chickpeas.
  6. Adjust seasoning if needed. Serve immediately or chill for 20 minutes for extra freshness.

Notes

A couscous salad is always a star at gatherings and quick weekday meals, prized for its medley of colors, flavors, and sheer versatility. Whether as a main course for a light lunch or a vibrant side at your dinner table, this dish adapts effortlessly to what you have in your kitchen and welcomes endless variations.

Practical Tips for the Perfect Couscous Salad

  • Choose fine or medium-grain couscous for fluffiness. To prevent sticky grains, avoid over-soaking; five minutes covered is ideal.
  • For a richer and more fragrant base, swap out some or all boiling water for vegetable broth. This adds subtle layers of flavor without additional effort.
  • If you don't have feta, crumbly goat cheese or even cubes of grilled halloumi blend wonderfully with the veggies and herbs.
  • Make it gluten-free by replacing couscous with quinoa or millet, creating a similar texture with a nutritional boost.

Preparation Insights & Kitchen Tricks

  • Fluff the couscous gently with a fork rather than stirring vigorously—this guarantees a light, clump-free result.
  • For the best texture, add fresh tomatoes and cucumbers just before serving, especially if preparing in advance, to keep the salad vibrant and crisp.
  • If you’d like to pack even more flavor, let the salad rest for about 20 minutes in the fridge after mixing. This allows the herbs and dressing to infuse every bite.

Serving Suggestions & Creative Variations

  • This salad pairs beautifully with grilled fish or chicken, making it a satisfying meal for summer evenings.
  • Add chopped roasted vegetables such as eggplant, zucchini or bell peppers for a heartier version.
  • Try a Middle Eastern twist: mix in chopped dates or dried apricots and a sprinkle of toasted almonds or pistachios for bursts of sweetness and crunch.
  • Leftover couscous salad makes an excellent lunchbox option—just keep it chilled and garnish with extra herbs just before eating for a fresh flavor hit.
The beauty of couscous salad lies in its adaptability—don’t hesitate to let your taste and seasonal produce guide you. Strong, fresh herbs and vibrant vegetables will always ensure you a dish that’s both inviting and spectacular.