Cucumber Lemon Couscous Salad (Print version)
Fluffy couscous tossed with cucumber, lemon, mint and parsley for a fresh, bright side ready in 20 minutes.
# What goes in:
→ Grains
01 - 1 cup couscous
02 - 1 cup boiling water
03 - ½ teaspoon kosher salt
→ Vegetables
04 - 1 large cucumber, diced
05 - ½ cup cherry tomatoes, halved
06 - ¼ red onion, finely chopped
07 - ¼ cup fresh parsley, chopped
08 - 2 tablespoons fresh mint, chopped
→ Dressing
09 - 1 lemon, zested and juiced
10 - 3 tablespoons extra virgin olive oil
11 - 1 teaspoon honey or maple syrup
12 - ¼ teaspoon freshly ground black pepper
13 - Kosher salt, to taste
# Cooking steps:
01 - Place couscous and ½ teaspoon salt in a large mixing bowl. Pour boiling water over the couscous, cover tightly with plastic wrap or a plate, and let steam for 5 minutes until the liquid is fully absorbed.
02 - Using a fork, gently fluff the couscous to separate the grains. Allow it to cool for 5 minutes at room temperature.
03 - In a small bowl, whisk together the lemon zest, lemon juice, olive oil, honey or maple syrup, black pepper, and a pinch of salt until the dressing is well emulsified.
04 - Add the diced cucumber, halved cherry tomatoes, chopped red onion, parsley, and mint to the cooled couscous. Toss gently to distribute the vegetables evenly throughout.
05 - Pour the prepared lemon dressing over the couscous mixture and toss thoroughly, ensuring every ingredient is evenly coated.
06 - Taste the salad and adjust the salt and pepper as needed. Serve chilled or at room temperature for the best flavor.
# Tips from flavorandfeast:
01 -
- It comes together in the time it takes to scroll through your phone and you probably have most of the ingredients already.
- The lemon honey dressing is the kind of thing you will want to put on everything once you taste it.
02 -
- If you dress the salad while the couscous is still warm it will absorb too much oil and turn gummy instead of fluffy.
- Soaking the red onion in ice water for five minutes before adding it removes the harsh raw bite without losing the crunch.
03 -
- Toasting the couscous in a dry pan for two minutes before adding water adds a subtle nutty flavor that people will notice without being able to identify.
- Rubbing the mint leaves between your palms before chopping releases their oils and doubles the fragrance in the finished salad.