Each time I want a fast and EASY salad, I typically make this Couscous Salad. It solely takes 20 minutes to make and is all the time a crowd pleaser.

If you happen to haven’t made couscous earlier than, you will adore it! It’s a pasta made with semolina wheat flour that may be made very quickly. It solely takes 5 minutes to steam and then you definitely fluff it with a fork. The pasta is gentle, fluffy, tender, and an awesome base for this hearty salad.

To freshen the salad up, I add tomatoes, cucumbers, bell peppers, onion, herbs, feta cheese, and a tangy lemon dressing.

This salad makes an awesome lunch, gentle dinner, or facet dish. It’s a nice salad to take to potlucks and events. It may be made prematurely, the salad will hold within the fridge for as much as 5 days, so it’s excellent for meal prepping too.

Salad Substances

• Water– to prepare dinner the couscous.
• Couscous–  couscous is a sort of pasta that’s made out of semolina wheat flour and water.  It’s already been steamed and dried and requires little or no effort to arrange. Be sure you use common Moroccan dried couscous, not pearl couscous or Israeli couscous.
• Grape tomatoes– ripe and juicy!
• English cucumber– they add a pleasant, recent crunch.
• Yellow bell pepper– seeds eliminated and diced! I really like the pop of shade and sweetness.
• Pink onion– for taste!
• Feta cheese– so as to add some creaminess.
• Herbs– recent parsley and mint.

Dressing Substances

• Olive oil– the bottom of the dressing.
• Lemon– zest and lemon juice for the last word lemon taste.
• Dijon mustard– for taste and to assist emulsify the dressing.
• Honey– to barely sweeten the dressing.
• Garlic– use a pointy knife or garlic press to finely chop the garlic.

The right way to Make Couscous Salad

• In a medium saucepan, carry the water (or broth) and salt to a boil.

• Stir within the couscous, cowl tightly with a lid, and take away from warmth. Let the couscous sit for five minutes. Uncover and use a fork to fluff the couscous and break up any clumps. Let cool to room temperature earlier than assembling the salad.

• In a big serving bowl, mix the couscous, tomatoes, cucumbers, yellow pepper, pink onion, feta cheese, parsley, mint, salt, and black pepper.

• In a small bowl, whisk collectively the olive oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, salt, and pepper.

• Pour the dressing over the salad and stir to mix effectively.

Variations

• So as to add extra taste to the couscous, prepare dinner it in vegetable broth or hen broth as a substitute of water.
• As an alternative of grape tomatoes, chop up common tomatoes or cherry tomatoes.
• Persian cucumber or common cucumbers are additionally nice on this salad.
• I like to make use of yellow bell pepper, however pink, orange, and even inexperienced bell pepper will work too.
• Use sliced inexperienced onions as a substitute of pink onion.
• Add chickpeas for a lift of protein.
• If you wish to add greens, chopped spinach or arugula are nice choices.
• Stir in chopped almonds, pistachios, or pine nuts for a nutty crunch.
• As an alternative of feta cheese, use goat cheese.
• Throw in a handful of chopped basil with the opposite herbs.
• Stir in chopped kalamata olives.
• Sweeten the dressing with pure maple syrup as a substitute of honey.
• High the salad with grilled hen, shrimp, steak, white fish, or salmon.

What to Serve with Couscous Salad

This easy couscous salad is a superb facet dish to any meal. Listed here are a number of entrees that we love serving with couscous salad.

The right way to Retailer

• Retailer the salad in an hermetic container within the fridge for as much as 5 days.
• You may hold the lemon dressing within the fridge for as much as 7 days. Whisk earlier than utilizing.

Extra Salad Recipes

Discover extra SALAD RECIPES HERE!

Salads

Couscous Salad

This easy Couscous Salad is made with tomatoes, cucumbers, bell pepper, pink onion, feta cheese, recent herbs, and a vibrant lemon dressing. Serve this fast and straightforward facet dish alongside facet any meal.

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For the salad:

• 1 cup water or broth
• Pinch of kosher salt
• 1 cup dry couscous
• 1 pint grape tomatoes, chopped
• 1 1/2 cups diced English cucumber
• 1 yellow bell pepper, seeds eliminated and diced
• 1/2 cup diced pink onion
• 3/4 cup crumbled feta cheese
• 1/2 cup finely chopped recent parsley
• 1/3 cup finely chopped recent mint
• Kosher salt and black pepper, to style

• In a medium saucepan, carry the water (or broth) and salt to a boil.

• Stir within the couscous, cowl tightly with a lid, and take away from warmth. Let the couscous sit for five minutes. Uncover and use a fork to fluff the couscous and break up any clumps. Let cool to room temperature.

• In a big serving bowl, mix the couscous, tomatoes, cucumbers, yellow pepper, pink onion, feta cheese, parsley, mint, salt, and black pepper.

• In a small bowl, whisk collectively the olive oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, salt, and pepper.

• Pour the dressing over the salad and stir to mix effectively. Serve.

Energy: 225kcal, Carbohydrates: 24g, Protein: 6g, Fats: 12g, Saturated Fats: 3g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 7g, Ldl cholesterol: 13mg, Sodium: 174mg, Potassium: 270mg, Fiber: 2g, Sugar: 3g, Vitamin A: 603IU, Vitamin C: 39mg, Calcium: 90mg, Iron: 1mg

Have you ever tried this recipe?

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