Cucumber Lemon Couscous Salad (Printable Version)
Fluffy couscous with cucumber, cherry tomatoes, herbs and lemony olive oil dressing, ready in 20 minutes.
# What You 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 flat-leaf 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
# How to Make It:
01 - Place the couscous and 1/2 teaspoon salt in a large bowl. Pour the boiling water over the couscous, cover tightly with plastic wrap or a lid, and let sit undisturbed for 5 minutes until the liquid is fully absorbed.
02 - Uncover and fluff the couscous thoroughly with a fork 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 smooth and well emulsified.
04 - Add the diced cucumber, halved cherry tomatoes, red onion, parsley, and mint to the cooled couscous. Toss gently to distribute the vegetables evenly.
05 - Pour the prepared dressing over the salad and toss again until every ingredient is evenly coated with the vinaigrette.
06 - Taste the salad and adjust the salt and pepper as needed. Serve chilled or at room temperature.
# Expert Advice:
01 -
- It takes twenty minutes from cupboard to table and looks like something from a deli case.
- The dressing doubles as a marinade for chicken or shrimp, so save the extra.
02 -
- If you dress the salad and then refrigerate it overnight the couscous drinks all the moisture and turns sticky, so add the dressing close to serving time.
- Tossing the couscous with a tiny drizzle of olive oil right after fluffing keeps the grains separate and silky.
03 -
- Roll the lemon firmly on the counter before cutting it and you will extract nearly twice as much juice.
- Toast the dry couscous in a dry skillet for two minutes before adding water and it picks up a subtle nutty depth.