Lemon Herb Couscous Salad

$- Couscous and Vegetables - 1 cup couscous - 1 1/4 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - 1/4 cup red onion, finely chopped - Fresh Herbs and Seasonings - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - Zest and juice of 1 large lemon - 3 tablespoons olive oil - Salt and pepper, to taste - Optional Ingredients for Garnish - Crumbled feta cheese for garnish The right ingredients make this salad shine. Couscous is light and fluffy. It pairs well with fresh veggies. Cherry tomatoes add sweetness. Cucumbers bring crunch. Red bell peppers add color and flavor. Fresh herbs like parsley and mint elevate the dish. Lemon zest and juice give it a zesty kick. Olive oil adds a smooth touch. Adjust salt and pepper to your taste. If you want a creamy touch, add feta cheese. It complements the lemon well. This salad is a feast for the eyes and the palate. You can find the complete recipe in the Full Recipe section. To start, you need to boil the vegetable broth. Pour 1 1/4 cups of vegetable broth into a medium saucepan. Heat it on medium-high until it reaches a rolling boil. This takes a few minutes, so keep an eye on it. Once the broth is boiling, take the saucepan off the heat. Quickly stir in 1 cup of couscous. Cover it with a lid and let it sit for about 5 minutes. This allows the couscous to soak up all that tasty broth. After the time is up, grab a fork and fluff the couscous gently. Let it cool to room temperature while you prepare the other ingredients. Now, it’s time to chop the veggies. Take your cherry tomatoes and cut them in half. Dice the cucumber and red bell pepper into small pieces. Finely chop the red onion, parsley, and mint. You want all pieces to be about the same size for a nice mix. In a large mixing bowl, combine all the chopped vegetables. This includes the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, parsley, and mint. Stir well to ensure everything is mixed evenly. Next, let’s make the dressing. In a small bowl, whisk together the lemon zest, juice from one large lemon, and 3 tablespoons of olive oil. Add a pinch of salt and pepper. Whisk until it looks smooth and well combined. Taste the dressing and adjust the flavor. If it’s too tart, add a bit more olive oil. If you want more zing, add extra lemon juice. This dressing brings all the flavors together. Once you’re happy with the dressing, pour it over the couscous and veggies. Toss everything gently until well coated. If you like, sprinkle crumbled feta cheese on top for extra flavor. This step-by-step guide will help you create a fresh and flavorful Lemon Herb Couscous Salad. For more details, check the Full Recipe. - Fluffing After Cooking: Once your couscous absorbs the broth, use a fork to fluff it. This method keeps your couscous light and airy. Fluffing helps separate the grains, preventing clumps. - Cooling Couscous Properly: Spread the fluffed couscous on a baking sheet to cool. This step ensures the couscous does not steam and become mushy. - Ingredient Substitution Ideas: You can swap couscous for quinoa or bulgur. Both grains offer a nutty flavor and a different texture. For a twist, try adding roasted vegetables like zucchini or eggplant. - Seasoning Adjustments: Taste your salad before serving. Add more lemon juice for zing or extra herbs for depth. You can also mix in a pinch of chili flakes for heat. - Serving Ideas: Serve your salad in a large, shallow bowl. This way, everyone can help themselves. For a buffet, use smaller bowls for individual servings. - Adding Garnishes: Top with crumbled feta for a salty kick. Fresh herbs like parsley or mint add color and aroma. Place lemon wedges on the side for a fresh touch. {{image_4}} You can easily boost your Lemon Herb Couscous Salad by adding protein. Two great choices are: - Chickpeas or Beans: They add a nice texture and flavor. Use canned or cooked beans for ease. Rinse them well before adding to the salad. A cup of chickpeas gives you good protein and fiber. - Grilled Chicken or Shrimp: These add a hearty touch. Grill the chicken or shrimp with simple spices. Once cooked, slice or toss them in. This makes the salad a filling meal. Adding more flavors can make this salad even better. Consider these: - Spices and Seasonings: Try adding cumin, paprika, or garlic powder. These spices bring warmth and depth. A pinch of red pepper flakes adds a nice kick. - Additional Vegetables: Feel free to mix in other veggies. Zucchini, bell peppers, or spinach work well. Just chop them small and mix them in with the other ingredients. You can turn this salad into a main dish easily: - Serving with a Protein: Add one of the proteins mentioned earlier. This makes the salad filling and satisfying. It’s perfect for lunch or dinner. - Pairing with Other Salads: Serve it with other salads for variety. A simple green salad or a fruit salad complements it well. This adds color and freshness to your meal. Experiment with these variations! You can find your favorite way to enjoy Lemon Herb Couscous Salad. For the full recipe, check out the detailed instructions above. To keep your Lemon Herb Couscous Salad fresh, store it in an airtight container. This helps prevent moisture loss and keeps flavors intact. Place it in the fridge right after serving to maintain its quality. The salad stays good for up to three days in the fridge. After that, the ingredients may lose texture and taste. If you have leftovers, enjoy them cold or at room temperature. The flavors often deepen after resting. If you prefer it warm, you can gently reheat it. Place the salad in a microwave-safe bowl and heat for 30 seconds. Stir and check the temperature. Repeat if needed, but avoid heating too long. For serving suggestions after storage, add a splash of fresh lemon juice to brighten the flavors. Top it with extra herbs or feta cheese to refresh the dish. This helps revive the salad and makes it feel new again. To make Lemon Herb Couscous Salad, follow these steps. First, gather your ingredients: - 1 cup couscous - 1 1/4 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - 1/4 cup red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - Zest and juice of 1 large lemon - 3 tablespoons olive oil - Salt and pepper, to taste - Optional: crumbled feta cheese for garnish 1. Prepare the Couscous: In a medium pot, boil the vegetable broth over medium-high heat. 2. Add Couscous: When the broth boils, take the pot off the heat. Stir in the couscous quickly. Cover the pot and let it sit for about 5 minutes. 3. Fluff and Cool: After 5 minutes, fluff the couscous with a fork. Let it cool to room temperature. 4. Mix the Veggies: In a large bowl, mix the cherry tomatoes, cucumber, bell pepper, onion, parsley, and mint. 5. Combine Couscous and Vegetables: Add the cooled couscous to the veggie bowl. 6. Make the Dressing: In a small bowl, whisk together the lemon zest, juice, olive oil, salt, and pepper. 7. Dress the Salad: Pour the dressing over the salad and toss gently until everything is coated. 8. Final Touches: Taste the salad and adjust seasoning. If you want, add crumbled feta on top. This recipe takes just 15 minutes to prep and 20 minutes total, serving 4 people. Yes, you can make this salad ahead of time. Here are some tips for meal prep: - Make the Couscous: Cook the couscous as directed and let it cool. - Chop Veggies: Prepare your vegetables a day before. Store them in an airtight container. - Make Dressing: Whisk the dressing and store it separately. Keep it in the fridge. - Combine: Mix everything together just before serving. This keeps the salad fresh and crunchy. If you can't find couscous, try these alternatives: - Quinoa: Cook it in a similar way. Use 1 cup of quinoa to 2 cups of water. - Farro: This grain has a chewy texture. Cook it in boiling water for about 30 minutes. - Rice: You can use any rice. Just cook according to package instructions. Each grain has its own unique flavor and texture. Choose one based on what you like! This blog covers the key steps to make a tasty couscous dish. We’ve explored ingredients, cooking methods, and tips for great texture and flavor. You can also experiment with variations and how to store leftovers. Couscous is versatile and easy to make. Whether you add protein or veggies, it can be your favorite meal. With practice, you’ll create a dish that everyone loves. Enjoy your couscous creation!$

Discover the deliciousness of Lemon Herb Couscous Salad, a refreshing and vibrant dish perfect for any occasion! Packed with colorful veggies and fresh herbs, this easy-to-follow recipe takes just 20 minutes from prep to plate. Learn how to create a zesty dressing that elevates the flavors and makes each bite a delight. Click through to explore this tasty recipe and impress your guests with a salad they'll love!

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Ingredients

1 cup couscous

1 1/4 cups vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, diced

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

Zest and juice of 1 large lemon

3 tablespoons olive oil

Salt and pepper, to taste

Optional: crumbled feta cheese for garnish

Instructions

Prepare the Couscous: In a medium saucepan, bring the vegetable broth to a rolling boil over medium-high heat.

Add Couscous: Once the broth is boiling, remove the saucepan from heat. Stir in the couscous quickly, then cover with a lid and let it stand for approximately 5 minutes to absorb the broth.

Fluff and Cool: After 5 minutes, use a fork to fluff the couscous gently and allow it to cool to room temperature.

Mix the Veggies: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, fresh parsley, and fresh mint. Stir well to ensure an even mix of ingredients.

Combine Couscous and Vegetables: Add the cooled couscous to the bowl with the mixed vegetables.

Make the Dressing: In a small bowl, whisk together the lemon zest, freshly squeezed lemon juice, olive oil, and a pinch of salt and pepper. Adjust seasoning based on your taste preferences.

Dress the Salad: Pour the lemon dressing over the couscous salad and gently toss all ingredients together until well coated.

Final Touches: Taste the salad and adjust seasoning if needed. If you’d like, sprinkle crumbled feta cheese on top for an added burst of flavor.

Prep Time: 15 minutes | Total Time: 20 minutes | Servings: 4

- Presentation Tips: Serve the salad in a large, shallow bowl with additional lemon wedges on the side for garnish. For an extra pop of color, sprinkle additional fresh herbs over the top before serving!