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For this zesty salad, gather these fresh ingredients: - 1 cup couscous - 1 ½ cups vegetable broth - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 lemon (zest and juice) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ red onion, finely chopped - ¼ cup parsley, chopped - Salt and pepper to taste - 1 teaspoon cumin (optional) If you can’t find couscous, use quinoa or rice. For a gluten-free option, quinoa works well. You can swap vegetable broth with water for a lighter taste. Instead of cherry tomatoes, use diced bell peppers or even roasted veggies. If you don’t have fresh garlic, garlic powder can work too. Fresh herbs like basil or mint can replace parsley for a different flavor. One serving of Lemon Garlic Couscous Salad has about: - Calories: 180 - Protein: 4g - Fat: 7g - Carbohydrates: 28g - Fiber: 3g - Sugars: 2g This salad is a tasty and healthy choice. It provides a good balance of carbs and healthy fats. Plus, it offers vitamins from the veggies and herbs. Enjoy this dish as a light meal or side! {{ingredient_image_1}} To start, bring 1 ½ cups of vegetable broth to a boil in a saucepan. Once it boils, take it off the heat. Stir in 1 cup of couscous and cover the pot. Let it sit for about 5 minutes. This will let the couscous soak up all the broth. After 5 minutes, fluff it with a fork and move it to a large bowl. It should cool to room temperature before you mix in the other ingredients. Next, grab a small skillet and heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic to the pan. Sauté the garlic for about 1 minute until it smells nice. Be careful not to let it brown, as burnt garlic can taste bitter. Once fragrant, take it off the heat and pour it into the bowl with the cooled couscous. Now, add the zest and juice of 1 lemon to the bowl. Mix everything well. Then, fold in 1 cup of halved cherry tomatoes, 1 diced cucumber, ½ finely chopped red onion, and ¼ cup of chopped parsley. If you like, you can add 1 teaspoon of cumin for extra flavor. When mixing, be gentle. You want to keep the couscous fluffy. After mixing, taste the salad. Add salt and pepper to your liking. If the salad needs more zing, add a bit more lemon juice. Chill it in the fridge for at least 30 minutes. This wait lets the flavors blend together, making your salad even more delicious. To make fluffy couscous, use the right liquid ratio. I recommend 1 cup of couscous to 1.5 cups of broth. Bring the broth to a boil, then remove it from heat. Stir in the couscous and cover it. Let it sit for about 5 minutes. This allows the couscous to absorb all the liquid. After it sits, fluff it with a fork. This step is key for a light texture. Brighten the salad with fresh lemon juice and zest. I love adding lemon for a zesty kick. Minced garlic adds depth, so sauté it gently. A hint of cumin can bring warmth and earthiness. Don't forget to season with salt and pepper. Taste as you go. Adjust the flavors to suit your palate. Fresh herbs like parsley add color and freshness. Avoid overcooking the garlic. It should be fragrant but not brown. Overcooked garlic can taste bitter. Make sure the couscous cools completely before mixing. If it’s warm, it can wilt the fresh veggies. Lastly, don’t skimp on seasoning. Taste is everything, so season well. Pro Tips Use Fresh Ingredients: Fresh tomatoes, cucumbers, and herbs will elevate the flavor of your salad. Opt for organic produce when possible for the best taste. Chill for Flavor: Allowing the salad to chill in the refrigerator for at least 30 minutes enhances the flavors, making it more refreshing and delicious. Customize Your Greens: Feel free to add other vegetables like bell peppers or spinach for extra color and nutrients. This salad is versatile! Adjust Acidity: If you prefer a tangier salad, add more lemon juice to taste. Adjusting acidity can brighten the dish and make it even more enjoyable. {{image_2}} You can easily make this salad vegetarian or vegan. The base of couscous and veggies is already plant-based. To ensure a hearty meal, add more vegetables. Consider using bell peppers or shredded carrots. You can also mix in some avocado for creaminess. For extra protein, chickpeas are a great choice. They add a nice texture and flavor. Simply rinse and drain a can of chickpeas, then fold them into the salad. If you prefer meat, grilled chicken works well too. Cut it into bite-sized pieces and mix it in. Seasonal swaps keep the salad fresh and exciting. In spring, try adding peas or asparagus. In summer, zucchini or corn can brighten the dish. Fall offers great options like roasted butternut squash. Winter can bring in hearty greens like kale or spinach. Mix and match based on what’s fresh! To keep your Lemon Garlic Couscous Salad fresh, store it in an airtight container. Make sure to cool it to room temperature before sealing. This helps to prevent condensation, which can make the salad soggy. Use a glass or plastic container that closes tightly. If you want to keep flavors bright, try to eat the salad within a couple of days. When stored correctly, this salad lasts about 3 to 5 days in the fridge. After that, the freshness and taste may decline. Always check for signs of spoilage, like an off smell or visible mold, before eating. If you notice any changes, it’s best to toss it. Freezing is not the best option for this salad. The couscous and fresh veggies do not freeze well. If you want to save it, consider freezing the couscous separately. Cooked couscous can last in the freezer for about a month. Just thaw it in the fridge overnight before using it in another dish. Yes, you can make this salad ahead of time. It tastes even better after resting. I suggest making it a few hours before serving. Just chill it in the fridge. The flavors mix well when they sit together. This salad goes well with many dishes. You can serve it with grilled chicken or fish. It also pairs nicely with roasted veggies or a light soup. Try it alongside a fresh pita or hummus for a complete meal. To reduce acidity, add a pinch of sugar or honey. You can also use less lemon juice. Another way is to add more vegetables. Try adding diced avocado or extra cucumber for a milder taste. No, this salad is not gluten-free. Couscous is made from wheat. If you need a gluten-free option, use quinoa or rice instead. Both will give you a similar texture and taste. Lemon Garlic Couscous Salad is easy to make and tasty. We covered ingredients, how to cook couscous, and tips for perfecting the dish. You can swap ingredients for fun variations, add protein, or try seasonal flavors. Remember to store leftovers properly for the best taste. This salad is flexible and suits many diets. Enjoy creating your version of this bright dish. Take these ideas and make a meal you love!

Zesty Lemon Garlic Couscous Salad

A refreshing salad featuring couscous, lemon, garlic, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup couscous
  • 1.5 cups vegetable broth
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 whole lemon (zest and juice)
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 0.5 whole red onion, finely chopped
  • 0.25 cup parsley, chopped
  • to taste salt and pepper
  • 1 teaspoon cumin (optional)

Instructions
 

  • In a saucepan, bring the vegetable broth to a boil. Once boiling, remove from heat and stir in the couscous. Cover and let it sit for about 5 minutes until the couscous absorbs the liquid.
  • Fluff the couscous with a fork and transfer it to a large mixing bowl. Allow it to cool to room temperature.
  • In a small skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown. Remove from heat.
  • Once the couscous has cooled, add the sautéed garlic, lemon zest, and lemon juice to the bowl. Mix well to combine.
  • Add the cherry tomatoes, cucumber, red onion, chopped parsley, and optional cumin. Gently fold all ingredients together until evenly mixed.
  • Season with salt and pepper to taste, adjusting the acidity or seasoning as necessary.
  • Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Notes

Serve the salad in a large bowl garnished with additional chopped parsley and lemon wedges for a refreshing touch.
Keyword couscous, lemon, salad, vegetarian