Lemon Herb Couscous Salad
A light and refreshing couscous salad, perfect as a side dish or a light meal. Fluffy couscous is tossed with a vibrant medley of fresh herbs, crisp vegetables, and a bright lemon vinaigrette. This salad is quick to prepare and packed with flavor.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 312 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 200 gcouscous, uncooked
- 240 mlvegetable broth
- 0.5 pcscucumber, diced
- 150 gcherry tomato, halved
- 0.25 pcsred onion, finely diced
- 0.5 cupfresh parsley, chopped
- 0.25 cupfresh mint, chopped
- 0.5 tspsalt
- 0.25 tspblack pepper, ground
dressing
- 1 pcslemon, juiced
- 3 tbspolive oil
- 1 clovegarlic, minced
- 0.5 tspcumin, ground
Equipment
fork · saucepan · lid · whisk · knife · cutting board · small bowl · large mixing bowl · heatproof bowl
The method
Step by step
- 1
Bring the vegetable broth to a boil in a small saucepan.
About 3 min
- 2
Place the couscous in a heatproof bowl, then pour the hot broth over it.
- 3
Cover the bowl tightly with a lid or plastic wrap and let it sit for 5 minutes, allowing the couscous to absorb the liquid.
About 5 min
Cook’s note: Ensure the bowl is well-covered to trap the steam.
- 4
While the couscous rests, prepare the vegetables and herbs: dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and chop the fresh parsley and mint.
About 7 min
- 5
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, ground cumin, salt, and black pepper to create the dressing.
About 2 min
Cook’s note: Taste and adjust seasoning as needed.
- 6
Once the couscous has absorbed the liquid, fluff it gently with a fork to separate the grains.
About 1 min
- 7
Add the fluffed couscous to a large mixing bowl.
- 8
Stir in the diced cucumber, halved cherry tomatoes, finely diced red onion, chopped fresh parsley, and chopped fresh mint.
About 1 min
- 9
Pour the prepared dressing over the couscous and vegetable mixture.
- 10
Toss everything together until well combined and coated with the dressing.
About 1 min
- 11
For best flavor, let the salad rest in the refrigerator for at least 10 minutes before serving.
About 10 min
Cook’s note: This allows the flavors to meld together.
Per serving
Nutrition
- Calories
- 311.8kcal
- Protein
- 8.1g
- Carbs
- 46.5g
- Fat
- 10.9g
- Fibre
- 4.5g
- Sugar
- 3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover couscous salad in an airtight container in the refrigerator.
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