Spring Couscous Salad (Printable)
Refreshing couscous with crisp vegetables and zesty lemon dressing
# What You Need:
→ Grains
01 - 1 cup couscous
02 - 1 cup boiling water
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon 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 tablespoons fresh mint, chopped
12 - 2 tablespoons fresh dill, chopped
→ Dressing
13 - 3 tablespoons extra virgin olive oil
14 - Juice and zest of 1 lemon
15 - 1 clove garlic, minced
16 - 1 teaspoon Dijon mustard
17 - 1/2 teaspoon honey or maple syrup
18 - Salt and freshly ground black pepper to taste
# How-To:
01 - Combine couscous, boiling water, olive oil, and salt in a large bowl. Cover tightly and let stand for 5 minutes until liquid is absorbed. Fluff gently with a fork and set aside to cool completely.
02 - Halve the cherry tomatoes. Dice cucumber into uniform pieces. Thinly slice radishes and cut snap peas on a diagonal. Finely chop red onion. Roughly chop parsley, mint, and dill. Keep vegetables separated until ready to assemble.
03 - Whisk together extra virgin olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, honey (or maple syrup), salt, and black pepper in a small bowl. Continue whisking until fully emulsified and slightly thickened.
04 - Transfer cooled couscous to a large serving bowl. Add all prepared vegetables and chopped herbs. Pour the dressing evenly over the mixture. Use a large spoon or clean hands to toss gently, ensuring all ingredients are evenly coated.
05 - Taste the salad and adjust salt or pepper as needed. Refrigerate for at least 30 minutes to allow flavors to meld, or serve immediately at room temperature. Garnish with additional fresh herbs if desired.
# Expert Advice:
01 -
- The couscous soaks up that lemon herb dressing like a dream and somehow tastes even better after sitting for an hour
- It comes together in thirty minutes flat and looks like something from a fancy cafe window
02 -
- Hot couscous will wilt the fresh herbs and make the cucumbers weep so patience at the cooling stage really pays off
- The dressing might seem thick at first but it loosens up as it coats the vegetables
03 -
- Toast the couscous in a dry pan for two minutes before adding the water for the most incredible nutty flavor
- Save a handful of fresh herbs to scatter on top right before serving so they stay bright and pretty