Cucumber Lemon Couscous Salad (Printable)
Fluffy couscous with cucumber, cherry tomatoes, fresh herbs and bright lemon — a light Mediterranean side.
# What You'll Need:
→ Grains
01 - 1 cup couscous
02 - 1 cup boiling water
03 - 1/2 teaspoon kosher salt
→ Vegetables
04 - 1 large cucumber, diced
05 - 1/2 cup cherry tomatoes, halved
06 - 1/4 red onion, finely chopped
07 - 1/4 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 - 1/4 teaspoon freshly ground black pepper
13 - Kosher salt, to taste
# Steps:
01 - Place the couscous and 1/2 teaspoon kosher salt in a large mixing bowl. Pour the boiling water over the couscous, cover tightly with plastic wrap or a lid, and let steep for 5 minutes until the liquid is fully absorbed.
02 - Using a fork, gently fluff the couscous to separate the grains and lighten the texture. Allow to cool for 5 minutes at room temperature.
03 - In a small bowl, whisk together the lemon zest, lemon juice, extra virgin olive oil, honey or maple syrup, black pepper, and a pinch of salt until the dressing is emulsified and well combined.
04 - Add the diced cucumber, halved cherry tomatoes, finely chopped red onion, parsley, and mint to the cooled couscous. Toss gently to distribute the vegetables evenly throughout.
05 - Pour the lemon dressing over the couscous and vegetable mixture. Toss thoroughly until every ingredient is evenly coated with the dressing.
06 - Taste the salad and adjust the salt and pepper as needed. Serve chilled or at room temperature for the best flavor.
# Expert Tips:
01 -
- It comes together in under twenty minutes, which means you can make it while your guests are still settling in with their drinks.
- The lemon and mint combination makes it taste like something you would order at a seaside cafe without spending a dime on airfare.
02 -
- If you dress the salad and then leave it in the fridge overnight, the cucumber will weep and the whole bowl turns soggy, so dress only what you plan to eat.
- Tossing the couscous with a tiny drizzle of olive oil right after fluffing keeps the grains from clumping as it cools.
03 -
- Rub the mint leaves between your fingers before chopping to release their oils and wake up the flavor.
- Let the dressed salad sit for ten minutes before serving because the flavors marry and deepen in that short rest.