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Couscous Salad

A versatile and easy-to-make couscous salad loaded with fresh veggies and herbs, perfect for any occasion.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, North African
Calories: 250
Ingredients Method Notes

Ingredients
  

For the couscous
  • 1 cup couscous Use fine couscous for best results.
  • 1.25 cups boiling liquid (water or broth) Broth adds more flavor.
  • 1 pinch salt Add more to taste if desired.
  • 1 tbsp olive oil or butter Adds richness to the couscous.
For the salad
  • 1 medium cucumber, diced For freshness.
  • 1 cup cherry tomatoes, halved Adds sweetness and color.
  • 2 scallions chopped Enhances the flavor.
  • 1 medium bell pepper, diced Any color is fine.
  • 1/4 cup chopped parsley Provides freshness.
  • 1/4 cup chopped mint Adds a refreshing flavor.
  • 2 tbsp lemon juice For a zesty dressing.

Method
 

Preparation
  1. In a bowl, combine the couscous, salt, and olive oil or butter.
  2. Pour boiling liquid over the couscous, stir slightly, cover, and let sit for 5 minutes.
  3. Fluff the couscous with a fork.
Salad Assembly
  1. In a large bowl, combine the diced cucumber, halved cherry tomatoes, chopped scallions, diced bell pepper, parsley, and mint.
  2. Add the fluffed couscous to the vegetables.
  3. Drizzle with lemon juice and toss gently to combine.

Notes

This salad can be stored in the fridge for up to 4 days. Serve it as a side dish or stuffed into pita with hummus.