Cucumber Lemon Couscous Salad (Printable Version)
Zesty couscous with cucumber, tomatoes, herbs and lemon, ready in 20 minutes.
# What You 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
# Directions:
01 - Place the couscous and 1/2 teaspoon salt in a large bowl. Pour the boiling water over the couscous, cover tightly, and let steep for 5 minutes until the liquid is fully absorbed.
02 - Fluff the couscous with a fork to separate the grains. 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 well combined and emulsified.
04 - Add the diced cucumber, halved cherry tomatoes, red onion, parsley, and mint to the cooled couscous. Toss gently to distribute the vegetables evenly.
05 - Pour the dressing over the salad and toss again until every ingredient is evenly coated.
06 - Taste and adjust the seasoning with additional salt or pepper as needed. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The couscous absorbs the lemon dressing like a sponge, so every single bite hums with brightness.
- It requires zero stovetop cooking beyond boiling water, which means your kitchen stays cool.
- It tastes even better after sitting in the fridge for an hour, making it the ultimate make ahead side.
02 -
- If you dress the salad while the couscous is still warm, the herbs will darken and slump within minutes.
- Leftovers will keep for up to two days in the fridge but the cucumber releases water over time, so expect a slightly looser texture on day two.
03 -
- Zest the lemon before juicing it because a naked, juiced lemon is nearly impossible to zest without grating your knuckles.
- Letting the dressed salad sit for fifteen minutes before eating transforms it from good to unforgettable, as the couscous soaks up every drop of flavor.