Couscous Salad with Vegetables and Lemon

Nutrition · per serving

Steps

1. 1

   Place couscous in a heatproof bowl; add salt and 1 tbsp olive oil on top.

   120 g fine couscous (dry)1/2 tsp salt1 tbsp olive oil
2. 2

   Pour hot water over the couscous, cover with a plate or lid, and let it steam for 5 minutes; then fluff with a fork.

   150 ml hot water120 g fine couscous (dry)
3. 3

   While the couscous is steaming, prepare cucumber, tomatoes, bell pepper, and spring onions: cut into small, even cubes or rings; roughly chop parsley and mint.

   100 g (about 1/2 large cucumber) cucumber (seeded, finely diced)150 g (about 2–3 medium) tomatoes (diced or halved cherry tomatoes)100 g (about 1 small) red bell pepper (finely diced)2 stalks spring onions (finely chopped)10 g (a handful) fresh parsley (roughly chopped)6 g (a few leaves) fresh mint (roughly chopped)
4. 4

   For the dressing, combine lemon juice, white wine vinegar, garlic, olive oil, lemon zest, salt, and pepper in a jar or small bowl and whisk vigorously with a fork or small whisk; taste and add chili flakes if desired.

   3 tbsp lemon juice (freshly squeezed)1 tsp white wine vinegar1 small clove garlic (finely chopped or pressed)2 tbsp olive oil (extra for the dressing)1/2 tsp lemon zest (grated, optional)to taste saltto taste black pepper, freshly grounda pinch optional: chili flakes
5. 5

   Mix the fluffed couscous (already prepared) with the prepared vegetables and herbs (cucumber, tomatoes, bell pepper, spring onions, parsley, mint).

   120 g fine couscous (dry)100 g (about 1/2 large cucumber) cucumber (seeded, finely diced)150 g (about 2–3 medium) tomatoes (diced or halved cherry tomatoes)100 g (about 1 small) red bell pepper (finely diced)2 stalks spring onions (finely chopped)10 g (a handful) fresh parsley (roughly chopped)6 g (a few leaves) fresh mint (roughly chopped)
6. 6

   Pour the dressing over the warm or lukewarm couscous and mix well to combine the flavors; serve immediately or let the salad sit for 5 minutes to allow the couscous to absorb the flavors.

   3 tbsp lemon juice (freshly squeezed)120 g fine couscous (dry)
7. 7

   Before serving, taste again (salt/pepper) and garnish with an extra drizzle of olive oil (3 or 14) if desired.

   1/2 tsp saltto taste black pepper, freshly ground1 tbsp olive oil2 tbsp olive oil (extra for the dressing)

Origin & History

Couscous originally comes from North Africa and is popular in many Mediterranean regions as a quick, versatile dish. The combination with fresh herbs and lemon is a classic, light variation that is especially favored in coastal areas.