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Ready to add a splash of sunshine to your table? My Lemon Cucumber Couscous Salad, brimming with zingy lemon and crunchy cucumber, is a breezy, delicious way to brighten up any day.
Super Easy Lemon Cucumber Couscous Salad
In this Lemon Cucumber Couscous Salad, I bring together the bright zest of lemon and the crisp crunch of cucumber, capturing the essence of spring in every bite. It’s delightfully simple to whip up, with herbs adding a burst of fresh flavor that takes the couscous to a whole new level of yummy. Ideal for those lovely spring days when you crave something light yet utterly satisfying.
Pro Tip
Let the salad chill in the fridge for a bit before serving. It allows the flavors to meld together beautifully, enhancing the overall taste.
Ingredients You’ll Need
- Couscous: If you can’t find couscous, quinoa or bulgur wheat can be great alternatives.
- Cucumbers: They add a fresh crunch. No cucumbers? Try using diced bell peppers or celery for a similar crunch.
- Lemon (Zest and Juice): This brings in a zesty, citrusy flavor. Fresh is best.
- Olive Oil: It adds richness and helps to bind the salad. You can swap it with avocado oil if you prefer.
- Parsley and Mint: These herbs freshen up the salad. If you don’t have these, basil or cilantro can also work nicely.
- Red Onion: Shallots or green onions are great substitutes.
- Garlic: Fresh is best but if you don’t have any, garlic powder will do.
- Salt and Pepper: Adjust these according to your taste.
- Feta Cheese: For a creamy, tangy element. Goat cheese or shaved Parmesan are good alternatives.
- Cherry Tomatoes: You can substitute with grape tomatoes or diced regular tomatoes.
Prepare the Couscous
Start by getting your couscous ready. Place it in a large bowl and pour boiling water over it. Then, just cover the bowl with a lid or a plate and let it sit for 5 minutes. Once the time’s up, grab a fork and fluff the couscous to separate the grains.
Combine all the Ingredients
Toss in the diced cucumbers, fresh lemon zest, and squeeze in the lemon juice. Now, it’s time for the herbs. Sprinkle in your finely chopped parsley and mint, along with the red onion, and don’t forget the garlic.
Season and Mix
Now, season your salad with a pinch of salt and pepper. Give everything a good mix to ensure all those fresh, zesty flavors are well distributed throughout the salad. Finally, it’s time to add the feta cheese and cherry tomatoes. Fold them gently into the salad.
How To Serve
This Lemon Cucumber Couscous Salad is incredibly versatile, making it a fabulous companion for a variety of dishes. Here are some great ideas to serve with this salad:
Common Questions
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you absolutely can! In fact, making it a few hours ahead allows the flavors to meld together beautifully. Just prepare it as instructed, cover, and refrigerate. I’d recommend adding the feta cheese and cherry tomatoes closer to serving time to keep their textures fresh.
Is there a gluten-free option for this salad?
Definitely! You can substitute regular couscous with gluten-free couscous or even use quinoa as a gluten-free alternative. Both options work great and still soak up the flavors of the salad.
Can I add some protein to this salad?
Of course! Grilled chicken, shrimp, or even chickpeas make great additions if you’re looking to add some protein.
Expert Tips
- Use Fresh Herbs: Fresh parsley and mint are key for that burst of freshness. Dried herbs just don’t bring the same zing.
- Chill Before Serving: Letting the salad chill in the fridge for an hour enhances the flavors and makes it more refreshing.
- Fluff the Couscous Well: After soaking, fluff the couscous thoroughly with a fork to prevent any clumps and ensure a light, fluffy texture.
Storage
To store this Lemon Cucumber Couscous Salad, place it in an airtight container and refrigerate for up to 3-4 days. However, I wouldn’t recommend freezing it, as the fresh ingredients like cucumber and herbs won’t hold up well to freezing and thawing.
More Delicious Salads
- Cobb Salad
- Apple Walnut Salad
- Kale And Brussels Sprouts Salad
- Spring Pea Salad
- Mediterranean Couscous Salad
Lemon Cucumber Couscous Salad
Ingredients
- 1½ cups couscous
- 1¾ cups boiling water
- 2 cups cucumbers diced
- zest and juice of 1 lemon
- 2 tablespoons olive oil
- ¼ cup fresh parsley finely chopped
- ¼ cup fresh mint finely chopped
- ¼ cup red onion finely chopped
- 1 clove garlic minced
- salt and pepper to taste
- feta cheese crumbled
- cherry tomatoes halved
Instructions
- Place the couscous in a large bowl. Pour the boiling water over it, cover the bowl with a lid or a plate, and let it sit for 5 minutes. Then, fluff the couscous with a fork to separate the grains.
- Add the diced cucumbers, lemon zest, lemon juice, olive oil, parsley, mint, red onion, and minced garlic to the couscous. Toss everything together until well combined.
- Season the salad with salt and pepper to taste. Give it a good mix to ensure the flavors are well distributed. Add the feta cheese and cherry tomatoes and gently toss.
- For the best flavor, let the salad chill in the refrigerator for about an hour before serving.
Tips & Notes:
- Customize Your Veggies: Feel free to add or swap out vegetables according to what’s in season or your personal preference.
- Herb Flexibility: If you don’t have fresh parsley or mint, other fresh herbs like basil or cilantro can also work well.
- Leftover Magic: This salad is great for next-day lunches, so don’t hesitate to make a little extra.
- Cheese Options: If feta isn’t your favorite, try goat cheese or shaved Parmesan for a different twist.
