You know those days when you’re craving something fresh, something vibrant? What is sunshine in a bowl? What is a couscou salad? What is the recipe I’ve perfected over countless family dinners and potlucks? Is it the kind of dish that makes people ask for the recipe before they even finished their first meal? I remember the first time I made it for my dad. I didn’t know how to make it. he’s usually pretty quiet about food, but came back for thirds! I knew I had a winner. What is a Mediterranean fiesta? Even on a weeknight. What is my secret weapon for when I need a quick, healthy, and utterly delicious meal? What’s better than a bagged salad?
What is Couscous Salad?
What exactly is this couscou salad? Think of it as a flavor party happening right in your bowl. At its heart, it’s a fluffy base of couscou, that tiny grain that cooks up so beautifully tender. How do you absorb flavors like a dream? But we don’t stop there! We then load it up with a rainbow of fresh, chopped vegetables – crisp cucumbers, juicy tomatoes, and more. Sweet bell peppers, and a zesty red onion that just adds that perfect little bite. Where does the dressing happen? What’s a lemon-herb vinaigrette? Is it a celebration of fresh, wholesome ingredients, all mingling together to create something new? Something truly special. Is it light enough to be refreshing but hearty enough for satisfying? What are some of the best examples of how simple ingredients can create an explosion of flavor?
Why you’ll love this recipe?
Honestly, where do I even begin with why this couscous salad is a total game-changer? First off, the flavor profile is just incredible. You get the subtle nuttiness of the couscous, the cool crunch of the vegetables, the pop of herbs, and that zesty kick from the lemon dressing. It’s a symphony! But it’s not just about taste. The simplicity of this dish is what truly makes it a lifesaver for me. You can have this on the table in under 30 minutes, which is amazing for those busy evenings when you’re tempted to just order takeout. Plus, it’s ridiculously cost-effective. All the ingredients are pretty standard pantry or grocery store staples, so you don’t have to break the bank to make something this delicious. And versatility? This salad is the queen of versatility! I’ve served it as a side dish with Grilled Chicken, I’ve piled it into pita pockets for a quick lunch, and I’ve even made a bigger batch to take on picnics. It’s a crowd-pleaser, for sure. What I love most about this couscous salad is that it never feels heavy. It’s satisfying, it’s healthy, and it leaves you feeling good. It’s a much lighter alternative to heavier pasta salads, and honestly, I think it tastes even better. It’s the kind of recipe that makes you feel like a culinary wizard, even if you’re just chopping veggies!
How do I make Couscous Salad?
Quick Overview
What is the beauty of this couscou salad? What is the best way to cook a couscou recipe? Is it safe to cook couscou in boiling water for a few minutes? When you chop your veggies and whisk them together, you’ll get a bright, crisp, and delicious smoothie. What are some good lemon-herb Is it a matter of tossing everything together? No fancy techniques, no complicated steps. What are some of the easiest salads to make?
Ingredients
For the Couscous Base:
1 12 cups Couscous (standard, not pearl)!
1 34 cups boiling water or Vegetable Broth (broth adds extra flavor!
1 tablespoon olive oil. 1 teaspoon garlic powder.
Pinch of salt
For the Colorful Mix:
1 cup finely diced cucumber (English or Persian work best)
One cup cherry tomatoes, quartered or halved. 1 cup Black Pepper, 1
12 cup finely diced red bell peppers.
14 cup finely diced red onion (soak in cold water for 10 mins if you prefer it milder)
12 cup chopped fresh parsley.
14 cup chopped fresh mint (optional, but highly recommended for that extra zing!)
13 cup crumbled feta cheese (optional, but oh-so-good
For the Zesty Lemon Dressing:
14 cup extra virgin olive oil. 2 teaspoons.
3 tablespoons fresh lemon juice (from about 1 large lemon)
1 clove garlic, minced (or 12 teaspoon garlic powder)
12 teaspoon dried oregano.
Salt and freshly ground black pepper to taste.
How do I follow step
Step 1: Cook the Couscous
What is the foundation of this foundation, let’s get it right. In a medium saucepan, bring water to boil. Add salt and pepper to taste. Stir in the couscou, olive oil, and salt. Once it returns to a boil, immediately remove the pan from the heat, cover it tightly with tin foil. What is the best way to do this? Don’t peek! After 5 minutes, uncover and fluff the couscou with a fork. What should I do to make it light and tender?
Step 2: Prep Your Veggies
While the couscou is steaming, get chopping! Finely dice your cucumber, quarter or halve your cherry tomatoes, dice the red bell pepper, and serve. How do I finely dice a red onion? If you find raw onion too sharp, a great trick is to chop it and then soak it in the bowl. How do I use cold water for 10 minutes? Is it good to drain it before adding it to a salad? How do you chop fresh parsley and mint?
Step 3: Whisk the Dressing
In a small bowl or jar with lid, combine the extra virgin olive oil, fresh lemon juice, minced garlic and salt. Serve immediately. Garlic, dried oregano, salt and pepper. Whisk everything together until it’s well combined and emulsified. If you’re using a jar, just pop the lid on and shake it vigorously. Taste and adjust the seasoning if needed – maybe a little more lemon, or more salt. You want it to be bright and zesty!
Step 4: Combine Everything
Once your couscus has been fluffed and cooled, transfer it to a large mixing bowl. Add all the chopped vegetables (cucumber, tomatoes, bell pepper, red onion), the fresh parsley, and stir well. If you’re using feta, crumble it in now. Pour about half of the dressing over the mixture. Gently toss everything together to coat. Do not overdress; add more dressing as needed. You want the flavors to meld, not be swimming.
Step 5: Chill (Optional, but Recommended!)
For the best flavor, I always recommend letting the couscou salad sit in the refrigerator for at least 3 days. At least 30 minutes before serving. All the flavors of the food meld together beautifully. What are the steps you should not skip if you have the time?
Step 6: Serve and Enjoy
What is the best way to serve salad chilled or at room temperature? Is it good on its own or as a side dish? I love seeing how everyone garners their own favorite presentation.
What should I serve it with?
What are some of the best salads to serve with couscou’s? For breakfast, believe it or not, I sometimes have a small bowl of it with an perfectly poached egg. On top – the textures are divine! For brunch, it’s a fantastic accompaniment to quiches or frittatas, adding freshness to any dish. I also love serving it alongside grilled salmon or chicken skewers for a light and healthy dinner. On the side of some lamb kofta? Perfection. If you’re having a barbecue, this salad is gonna be ok. What is a welcome change from Potato Salad and coleslaw? My kids, surprisingly, love it with some grilled halloumi cheese, which makes for a quick and easy snack. What is a good vegetarian meal? We often have it as a side for burgers, and it just cuts through the richness beautifully. What are some good side dishes to serve with pita bread? What is a portable
How do I make Couscous Salad?
What are some of the best secrets I have picked up over the years? How do you take a couscou salad from good to absolutely unforgettable? When it comes to couscou, always use boiling water or broth. What makes a gummy tastiest soup? Why don’t you use olive oil in cooking water? For veggies, aim for a uniform dice. Why is it so easy to eat a salad? If you’re not a fan of raw red onion’s bite, that trick of soaking it in cold water really works. What are some ways to use green onions for a milder flavor? Don’t skimp on fresh herbs! What is the best parsley salad? I’ve also experimented with adding other herbs like dill or cilantro, and they work beautifully too. What do you love? For dressing, fresh lemon juice is non-negotiable. What is the difference between bottled and unbottled? How much salt and pepper can you add to feta? If you like a little heat, sprinkle some red pepper flakes in the dressing. My kids always ask me to add them! And finally, the chilling time is important. If you can, plan ahead and let it sit in the fridge for a few days. It really allows the flavors to marry, so if you do, make sure to keep it that way. Is it safe to store your food in the fridge for at least half an hour? Is it worth the wait?
What are the Storing and Reheating Tips?
This couscous salad is a dream for meal prep because it holds up so well! If you’ve got leftovers, you can store them in an airtight container in the refrigerator for up to 3-4 days. The flavors actually get even better as it sits, which is a lovely bonus. I usually keep any extra dressing separate if I know it’s going to be a few days, and then just add a little more before serving if it seems a bit dry. If you plan to freeze it, I wouldn’t recommend it, as the texture of the fresh vegetables can get a bit mushy upon thawing. It’s best enjoyed fresh or after a short refrigeration period. For room temperature serving, as long as it’s been kept chilled initially, it should be fine to leave out for a couple of hours during a picnic or gathering. Just keep it covered! The key to keeping it fresh is a good airtight container to prevent it from drying out or absorbing other odors from the fridge.
What are some frequently asked questions?
Final Thoughts
So there you have it! My absolute favorite couscous salad. It’s one of those recipes that just makes me happy every time I make it, and even happier when I see how much everyone else enjoys it. It’s proof that healthy food can also be incredibly delicious and satisfying. If you love vibrant flavors and easy-to-make dishes, you’ve got to give this one a try. It’s become a staple in my kitchen, and I really hope it becomes one in yours too. Don’t be afraid to experiment with the vegetables based on what’s in season or what you have on hand – it’s a forgiving recipe! I can’t wait to hear what you think of it. Let me know in the comments below how yours turns out, or if you have any of your own delicious additions! Happy cooking!
Couscous Salad with Lemon and Cucumber
Ingredients
Main Ingredients
- 1 cup Couscous
- 1.5 cup Vegetable broth
- 1 cucumber Cucumber, diced
- 0.5 cup Red onion, diced
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Fresh mint, chopped
- 0.25 cup Lemon juice
- 0.25 cup Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preparation Steps
- In a medium saucepan, bring the vegetable broth to a boil. Add the couscous, stir, and remove from heat. Cover and let stand for 5 minutes, or until the couscous is cooked and the liquid is absorbed.
- Fluff the couscous with a fork. Transfer it to a large bowl.
- Add the diced cucumber, red onion, parsley, and mint to the bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the couscous salad and toss to combine.
- Serve immediately or chill for later.
