Zesty Lemon Herb Couscous Salad

$- 1 cup couscous - 1 1/4 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red bell pepper, diced - 1/4 red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 1/4 cup feta cheese, crumbled Couscous is the star of this dish. It cooks quickly and absorbs flavor well. I love using vegetable broth instead of water for added taste. Fresh veggies like cherry tomatoes, cucumber, and red bell pepper give a crunchy texture. Red onion adds a nice bite. The herbs, parsley and mint, add freshness. Feta cheese brings a creamy finish that ties everything together. - 3 tablespoons olive oil - 2 tablespoons lemon juice - Salt and pepper to taste The dressing is simple yet full of flavor. Olive oil is rich and smooth, while lemon juice gives a bright kick. Salt and pepper enhance all the taste. I like to whisk these together to blend the flavors. Pour this over the salad just before serving for the best effect. - Calories per serving: About 230 - Macronutrients breakdown: - Protein: 6 grams - Carbohydrates: 30 grams - Fat: 10 grams This salad is not just tasty; it is also nutritious. Each serving packs around 230 calories, making it a light meal or side dish. It has a good amount of protein, thanks to couscous and feta. The balance of carbs and fats makes it a well-rounded choice. {{ingredient_image_1}} First, boil 1 1/4 cups of vegetable broth in a medium saucepan. This broth gives couscous great flavor. Once the broth is boiling, remove it from the heat. Add 1 cup of couscous to the broth and stir briefly. Cover the pot and let it sit for 5 minutes. This allows the couscous to soak up the broth. After 5 minutes, fluff the couscous with a fork. Let it cool to room temperature before using it in the salad. In a large mixing bowl, combine the cooled couscous with fresh veggies. Add 1 cup of halved cherry tomatoes, 1 diced cucumber, 1/2 diced red bell pepper, and 1/4 finely chopped red onion. These veggies add color and crunch to your salad. Next, toss in 1/4 cup of chopped parsley and 1/4 cup of chopped mint. Gently mix everything together. This will help all the flavors blend well. In a small bowl, whisk together 3 tablespoons of olive oil and 2 tablespoons of lemon juice. Add salt and pepper to taste. This dressing brings a zesty touch to the salad. Pour the dressing over the couscous salad. Toss everything gently to coat all the ingredients evenly. Finally, sprinkle 1/4 cup of crumbled feta cheese on top. Give it one last gentle toss before serving. Enjoy your fresh and flavorful salad! To make great couscous, start by fluffing it well. After it sits for five minutes, use a fork to gently separate the grains. This step is key. Avoid clumping by being light and careful. Next, let the couscous cool. Spread it out on a baking sheet. This helps it cool faster. Once cool, it will mix better with the veggies. Choosing the right herbs can lift your salad. Fresh parsley and mint work great. They add bright and fresh notes. You can also try dill or basil for a twist. Adding a splash of acidity is important too. Lemon juice brightens the flavors. Spice can add depth. A pinch of red pepper flakes or black pepper can make it lively. Plating your salad can be fun! Serve it in a large bowl for sharing. Or, you can use small bowls for individual servings. Sprinkle some feta on top for a nice touch. Pair this salad with grilled chicken or fish. It also goes well with pita bread or hummus. Enjoy it as a light lunch or a side dish. Pro Tips Use Fresh Herbs: Fresh herbs like parsley and mint can significantly enhance the flavor of your salad. Always opt for fresh instead of dried for the best taste. Chill Before Serving: Allow the salad to chill in the refrigerator for at least 30 minutes after mixing. This helps the flavors meld together beautifully. Customize Your Veggies: Feel free to add or substitute other vegetables based on your preference or seasonal availability, such as bell peppers, zucchini, or even avocado. Feta Cheese Alternatives: If you don't have feta cheese, try using goat cheese or even a dairy-free alternative for a similar creamy texture. {{image_2}} You can easily make this salad vegetarian. One great option is to add beans or legumes. Chickpeas or black beans work well. They boost protein and make the salad heartier. Another idea is to substitute feta cheese. Try using goat cheese or a creamy avocado instead. Both options add richness that complements the salad. For a vegan version, simply omit the dairy. Leave out the feta cheese, and you still have a fresh dish. You can also use alternative dressings. A simple mix of olive oil, lemon juice, and a splash of vinegar brightens the flavors without dairy. Get creative with your salad by adding different vegetables. Try bell peppers in various colors or roasted zucchini. You can also mix in nuts and seeds. Almonds or sunflower seeds add crunch and extra nutrition. These variations can make your salad unique and fun to eat. To keep your Lemon Herb Couscous Salad fresh, store it in an airtight container. This helps to seal in the flavors. Place it in the fridge right after serving. It can stay fresh for up to four days. If you want to freeze it, pack it in a freezer-safe bag. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze it for up to three months. In the fridge, the salad lasts about four days. Look for any changes in color or smell. If the salad smells sour or has a slimy texture, it’s best to toss it out. Also, check the feta cheese. If it looks moldy, it’s time to discard it. You can enjoy this salad cold or warm. For a cold dish, just take it straight from the fridge. If you want it warm, use a microwave. Heat it in short bursts, around 30 seconds, stirring in between. This way, you warm it evenly without cooking it too much. Remember, warming the salad can change the texture of the vegetables. So, serve it according to your taste! To make couscous, you need to start with vegetable broth. Heat 1 1/4 cups of broth in a medium saucepan until it boils. Once boiling, add 1 cup of couscous. Stir it gently and cover the pot. Let it sit for 5 minutes. This lets the couscous soak up the broth. After 5 minutes, fluff it with a fork. This helps to separate the grains and keeps it light. Quick tips for beginners: - Always use broth for more flavor. - Cover the pot tightly to trap steam. - Fluff with a fork, not a spoon, for best texture. Yes, you can prepare this salad ahead of time. It tastes even better after the flavors mix. I suggest making it a few hours before serving. Just keep it in the fridge until you're ready to eat. If you make it too far in advance, the veggies might get soggy. Best timing for making ahead: - Make it 2-3 hours before serving. - Store it in an airtight container. If you want a different grain, there are great options. Try quinoa, bulgur, or even farro. These grains have similar textures and can soak up flavors well. Alternative grains and options: - Quinoa: Gluten-free and high in protein. - Bulgur: Quick-cooking and hearty. - Farro: Nutty flavor and chewy texture. This blog post detailed a simple couscous salad recipe. We explored the main ingredients, dressing, and their nutritional value. You learned step-by-step instructions for cooking couscous and preparing the salad. Tips and tricks helped enhance flavors and served as guides for variations. We also covered storage practices for leftovers and answered FAQs about couscous preparation. Embrace these ideas to make a fresh, tasty dish anytime. Enjoy experimenting with your favorite flavors!$

A refreshing salad featuring couscous, fresh vegetables, and a zesty lemon dressing.

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Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Cuisine Mediterranean

Servings 4

Calories 200 kcal

Ingredients

1 cup couscous
1.25 cups vegetable broth
1 cup cherry tomatoes, halved
1 whole cucumber, diced
0.5 whole red bell pepper, diced
0.25 whole red onion, finely chopped
0.25 cup fresh parsley, chopped
0.25 cup fresh mint, chopped
0.25 cup feta cheese, crumbled
3 tablespoons olive oil
2 tablespoons lemon juice
to taste salt and pepper

Instructions

In a medium saucepan, bring the vegetable broth to a boil.
Once boiling, remove from heat, and add the couscous. Stir briefly, then cover and let sit for 5 minutes, allowing the couscous to absorb the broth.
After 5 minutes, fluff the couscous with a fork and let it cool to room temperature.
In a large mixing bowl, combine the cooled couscous with the halved cherry tomatoes, diced cucumber, diced red bell pepper, and finely chopped red onion.
Add the chopped parsley and mint to the mixture and gently toss to combine all ingredients.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a dressing.
Pour the dressing over the couscous salad and toss gently to coat all the ingredients evenly.
Sprinkle the crumbled feta cheese on top before serving and give it one final gentle toss.

Notes

Serve chilled or at room temperature for best flavor.

Keyword couscous, healthy, salad, vegetarian