Cucumber Lemon Couscous Salad (Printable)
Fluffy couscous with cucumber, cherry tomatoes, mint and lemon dressing — a bright, cooling Mediterranean side.
# What You'll Need:
→ Grains
01 - 1 cup couscous
02 - 1 cup boiling water
03 - 1/2 teaspoon 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 black pepper
13 - Salt to taste
# How-To Steps:
01 - Place the couscous and 1/2 teaspoon salt in a large bowl. Pour the boiling water over the couscous, cover tightly, and let steam for 5 minutes until the liquid is fully absorbed.
02 - Fluff the couscous with a fork to separate the grains and 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 well combined and slightly emulsified.
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.
05 - Pour the dressing over the couscous and vegetable mixture, then toss again until every ingredient is evenly coated.
06 - Taste the salad and adjust the seasoning with additional salt or lemon juice as needed. Serve chilled or at room temperature.
# Expert Advice:
01 -
- It comes together in twenty minutes flat with zero cooking stress, which is a lifesaver when your kitchen is already hot.
- The lemon honey dressing balances bright and sweet in a way that makes people scrape the bottom of the bowl every single time.
02 -
- If you dress the salad too far ahead the cucumbers will weep and pool liquid at the bottom of the bowl, so add the dressing within an hour of serving.
- Tossing the couscous with a drizzle of olive oil right after fluffing stops it from sticking together as it cools.
03 -
- Roll the lemon firmly on the counter before cutting it and you will get nearly double the juice without any extra effort.
- Chop all the vegetables roughly the same size so every forkful has a bit of everything instead of one big chunk of cucumber.