Go Back
To make Lemon Herb Couscous Salad, you need the following ingredients: - 1 cup couscous - 1 ¼ cups vegetable broth - 1 medium cucumber, diced - 1 cup cherry tomatoes, halved - ½ red onion, finely chopped - 1 cup chickpeas, rinsed and drained - ½ cup parsley, finely chopped - ¼ cup mint leaves, finely chopped - Zest of 1 lemon - 3 tablespoons lemon juice - 3 tablespoons olive oil - Salt and pepper to taste You can swap ingredients if needed. Use quinoa instead of couscous for a gluten-free option. For the broth, water or chicken broth works too. If you don't have chickpeas, try black beans or kidney beans. You can also use different herbs like basil or cilantro instead of parsley and mint. If red onion is too strong for you, use green onions or shallots. Fresh herbs make the salad bright and tasty. They add a punch of flavor that dried herbs can't match. Parsley gives a fresh taste, while mint adds a cool note. Using fresh herbs makes your dish look nice, too. They add color and texture, making it more appealing. When you chop herbs, do it finely to release their oils. This helps to make the flavors pop. Fresh herbs are key to a delicious Lemon Herb Couscous Salad. {{ingredient_image_1}} To start, I heat 1 ¼ cups of vegetable broth in a medium saucepan until it boils. This step is key because broth adds flavor. Once it boils, I stir in 1 cup of couscous. Then, I cover the pan and remove it from heat. I let it sit for 5 minutes. After that, I fluff the couscous with a fork. This helps separate the grains. Finally, I let it cool before mixing it with the vegetables. Next, I grab a large mixing bowl. In it, I combine my diced cucumber, halved cherry tomatoes, finely chopped red onion, and rinsed chickpeas. I also add ½ cup of finely chopped parsley and ¼ cup of chopped mint leaves. These herbs give the salad a fresh taste. Mixing these veggies adds color and crunch. Now, I create the dressing. In a small bowl, I whisk together the zest of 1 lemon, 3 tablespoons of lemon juice, 3 tablespoons of olive oil, and some salt and pepper. This dressing brightens the salad. I pour it over the cooled couscous and vegetable mixture. Then, I gently toss everything together until well combined. To let the flavors blend, I cover the salad and refrigerate it for at least 30 minutes. This step is important for a tasty meal. To fluff couscous well, start by using a fork. After the couscous sits, gently stir it. This breaks apart any clumps. Be careful not to mash it. The goal is light and fluffy grains. For great flavor, add the dressing right before serving. This keeps the couscous fresh. Use fresh herbs like parsley and mint. They add bright, zesty notes. You can also let the salad chill. This lets the flavors blend nicely. Serve your salad in a large bowl. This makes it look inviting. Garnish with lemon wedges and extra mint. It adds a pop of color. You can also use a platter for a more elegant look. A sprinkle of extra herbs on top makes it even better. Pro Tips Cool Couscous: Allow the couscous to cool completely before mixing it with the vegetables to prevent wilting. Fresh Herbs: For the best flavor, use fresh herbs rather than dried ones, as they add brightness to the dish. Chill Time: Let the salad chill in the refrigerator for at least 30 minutes so the flavors can meld together beautifully. Customize Add-ins: Feel free to add other ingredients like feta cheese, bell peppers, or olives for additional texture and flavor. {{image_2}} You can easily add protein to your Lemon Herb Couscous Salad. Cooked chicken, tofu, or fish makes the dish heartier. For chicken, grill or roast it, then slice it thin. For tofu, press it to remove water, then cube and sauté until golden. If you prefer fish, grilled salmon or shrimp works well. Simply mix the cooked protein into the salad before serving. This makes it a perfect meal. The base of this salad is already vegetarian. To make it vegan, just skip any animal-based proteins. You can add more chickpeas for protein. Nuts like almonds or walnuts also provide a nice crunch. Try using avocado for creaminess. These options keep the salad fresh and filling while still being plant-based. Change the ingredients based on the season. In summer, add fresh corn or bell peppers. In fall, roasted sweet potatoes or butternut squash are great choices. During winter, use hearty greens like kale or spinach. These swaps add variety and keep the salad exciting year-round. Each season offers unique flavors, making this dish versatile and fun to prepare. Lemon herb couscous salad stays fresh in the fridge for about three days. After that, the veggies can lose their crunch. The flavors may fade too. Always check for any signs of spoilage before eating. I do not recommend freezing this salad. Freezing can change the texture of the couscous and fresh veggies. If you freeze it, the salad may turn mushy when thawed. Enjoy it fresh for the best taste and texture. Use an airtight container for the best storage. Glass or BPA-free plastic works well. Make sure to seal it tightly to keep out air and moisture. This helps maintain the salad's freshness longer. Yes, you can make this salad ahead of time. It tastes even better after resting. The flavors blend well when chilled. I suggest making it a few hours before serving. Just store it in the fridge. This way, you save time and enjoy a tasty dish. This salad pairs well with many dishes. You can serve it with grilled chicken or fish. It also works great with roasted veggies. For a vegetarian option, try it with falafel. You can enjoy it as a light lunch or a side for dinner. The fresh flavors complement many meals. To make this salad gluten-free, use quinoa instead of couscous. Quinoa is a great substitute. It has a similar texture and absorbs flavors well. Just cook the quinoa in vegetable broth like you do with couscous. Follow the same steps for mixing in the veggies and dressing. You'll still have a delicious dish! In this blog post, we explored how to create a tasty lemon herb couscous salad. We looked at key ingredients, ingredient swaps, and the role of fresh herbs. Then, I shared simple steps for cooking and mixing the salad. You learned tips for perfect fluffiness and flavor. We even discussed protein options and storage tips. Remember, this salad is versatile and can fit many diets. Try it with your favorite ingredients for a fresh meal anytime. Enjoy making it your own!

Lemon Herb Couscous Salad

A refreshing salad made with couscous, fresh vegetables, and herbs, dressed with a zesty lemon vinaigrette.
Print Recipe Pin Recipe
Course Salad
Cuisine Mediterranean
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup couscous
  • 1.25 cups vegetable broth
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 medium red onion, finely chopped
  • 1 cup chickpeas, rinsed and drained
  • 0.5 cup parsley, finely chopped
  • 0.25 cup mint leaves, finely chopped
  • 1 unit zest of 1 lemon
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, bring the vegetable broth to a boil.
  • Once boiling, stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
  • After 5 minutes, fluff the couscous with a fork and allow it to cool.
  • In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, chopped red onion, chickpeas, parsley, and mint.
  • In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper.
  • Add the cooled couscous to the vegetable mixture. Pour the dressing over and gently toss everything together until well combined.
  • Adjust seasoning according to taste.
  • Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

Serve chilled in a large bowl, and garnish with a lemon wedge and extra mint leaves for a refreshing finish.
Keyword couscous, healthy, salad, vegetarian