Cucumber Lemon Couscous Salad (Print Version)
Fluffy couscous with cucumber, cherry tomatoes, herbs and lemon for a bright, chilled side that's quick to prepare.
# What You Need:
→ Grains
01 - 1 cup couscous
02 - 1 cup boiling water
03 - ½ teaspoon 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 black pepper
13 - Salt, to taste
# How To Make:
01 - Place the couscous and ½ teaspoon salt in a large bowl. Pour the boiling water over the couscous, cover tightly, and let steep for 5 minutes until the liquid is fully absorbed.
02 - Fluff the couscous with a fork to separate the grains. Allow to cool for 5 minutes until it reaches 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, finely chopped red onion, parsley, and mint to the cooled couscous. Toss gently to distribute evenly.
05 - Pour the prepared dressing over the couscous mixture and toss thoroughly to ensure every component is evenly coated.
06 - Taste the salad and adjust the seasoning with additional salt or pepper as needed. Serve chilled or at room temperature.
# Expert Tips:
01 -
- This is the dish that saves you when it is too hot to cook but you still want something that feels like a real meal.
- The lemon and mint combination is so refreshing that people always ask what is in the dressing, and the answer is embarrassingly simple.
02 -
- If you add the dressing while the couscous is still hot, the herbs will wilt and the cucumber will lose its crunch, so patience here pays off.
- This salad is best eaten the same day because the cucumber releases water overnight and turns everything slightly soupy by day two.
03 -
- Use a microplane to zest the lemon directly into the dressing bowl so the aromatic oils spray right where you need them.
- If your cherry tomatoes are bland, halve them and sprinkle with a tiny pinch of salt ten minutes before adding, which draws out their natural sweetness.