Lemon Herb Couscous Salad with Vegetables

• 1 cup couscous
• 1 1/4 cups water
• 2 tablespoons olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup crumbled feta cheese (optional)

Steps

1. 1 Bring water to a boil in a medium saucepan. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes.
2. 2 While couscous is resting, whisk together olive oil, lemon juice, garlic, parsley, mint, oregano, salt, and pepper in a large bowl.
3. 3 Fluff the couscous with a fork and transfer it to the bowl with the lemon mixture. Stir until well combined.
4. 4 Add cherry tomatoes, cucumber, and red onion to the couscous and gently toss to combine.
5. 5 Taste and adjust seasoning if necessary.
6. 6 Sprinkle with feta cheese before serving, if desired.

Equipment

• Medium saucepan
• Large mixing bowl
• Measuring cups and spoons
• Whisk
• Cutting board and knife

Variations

• Add chickpeas for extra protein.
• Include avocado for a creamy texture.

Substitutions

• Substitute quinoa for couscous if preferred.
• Use red wine vinegar in place of lemon juice for a tangy twist.

Pairings

• Grilled lemon herb chicken
• Mediterranean hummus platter

Nutrition

Tips

• For a make-ahead option, prepare the salad up to 4 hours ahead and let it rest in the fridge to allow flavors to meld.
• Use fresh herbs for maximum flavor, but dried herbs can be substituted in a pinch.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently if desired, though it's best served cold or at room temperature.

Freezing: This salad does not freeze well due to the fresh vegetables and herbs.

Serving Suggestions

• Pair with grilled chicken or fish for a heartier meal.
• Serve alongside pita bread for a satisfying vegetarian option.

FAQ