Spring Couscous Salad Lemon Herbs (Print Version)
Fluffy couscous tossed with crisp vegetables and zesty lemon dressing for a refreshing Mediterranean dish.
# What You Need:
→ Grains
01 - 1 cup couscous
02 - 1 cup boiling water
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - 1/2 cup radishes, thinly sliced
08 - 1/2 cup snap peas, sliced diagonally
09 - 1/4 cup red onion, finely chopped
10 - 1/4 cup fresh parsley, chopped
11 - 2 tbsp fresh mint, chopped
12 - 2 tbsp fresh dill, chopped
→ Dressing
13 - 3 tbsp extra virgin olive oil
14 - Juice and zest of 1 lemon
15 - 1 clove garlic, minced
16 - 1 tsp Dijon mustard
17 - 1/2 tsp honey (or maple syrup for vegan option)
18 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Combine couscous, boiling water, olive oil, and salt in a large bowl. Cover and let sit for 5 minutes until liquid is absorbed. Fluff with a fork and allow to cool completely.
02 - Halve the cherry tomatoes, dice the cucumber, thinly slice the radishes, cut snap peas diagonally, and finely chop the red onion. Chop the parsley, mint, and dill.
03 - Whisk together extra virgin olive oil, lemon juice and zest, minced garlic, Dijon mustard, honey, salt, and black pepper in a small bowl until fully emulsified.
04 - Add cooled couscous, prepared vegetables, and fresh herbs to a large mixing bowl. Pour the dressing over the salad and toss gently to combine evenly.
05 - Taste and adjust salt and pepper as needed. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The lemon herb dressing makes everything taste brighter and more alive than you thought possible
- It is the kind of salad that actually gets better after sitting in the fridge for a few hours
02 -
- The couscous must cool completely before adding the dressing or it will wilt the fresh herbs
- Adding the lemon zest right before serving preserves the brightest citrus flavor
03 -
- Toast the couscous in a dry pan for two minutes before adding the water for a deeper nutty flavor
- Let the dressed salad rest for at least 15 minutes before serving to let the flavors develop