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Couscous Salad

A vibrant dish of fluffy couscous combined with fresh vegetables and a zesty olive oil and lemon dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Couscous
  • 1 cup couscous Ensure it's dry couscous.
  • 1 cup boiling water Used to properly steam the couscous.
For the Salad
  • 1 cup cherry tomatoes, halved Could substitute with other small tomatoes.
  • 1 cup cucumber, diced Fresh and crunchy for the salad.
  • 1/4 cup red onion, finely chopped Add more or less to taste.
  • 1/4 cup parsley, chopped Fresh parsley adds flavor.
For the Dressing
  • 1/4 cup olive oil Choose a good quality olive oil.
  • 2 tablespoons lemon juice Freshly squeezed is best.
  • to taste Salt and pepper Adjust according to preference.

Method
 

Preparation
  1. In a medium-sized bowl, place couscous and pour boiling water over it. Cover and let sit for 5 minutes.
  2. Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley while the couscous steams.
  3. After 5 minutes, fluff the couscous with a fork to break up clumps.
  4. In a large bowl, combine the fluffed couscous with the chopped vegetables.
  5. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently.
  6. Taste and adjust seasoning if necessary.
  7. Chill the salad in the refrigerator for at least 30 minutes before serving.

Notes

You can customize with additional toppings like crumbled feta, olives, or roasted nuts. For meal prep, it tastes even better the longer it sits.