Why couscous salad is a favourite
This Couscous Salad is a great way to eat more vegetables without spending hours in the kitchen. The texture of the grains is light and fluffy, and the fresh lemon dressing adds a bright flavour to the whole dish. It is a versatile choice that goes well with grilled chicken, fish or roasted vegetables. You can easily adapt it by adding different fresh herbs or a few nuts to suit your own taste.
Follow these simple steps for couscous salad
Prepare couscous: Place the dried couscous in a large heatproof bowl. Pour the boiling water over the grains and cover the bowl with a plate or a lid. Let it sit for five minutes until all the liquid is absorbed. Use a fork to fluff up the grains and let them cool down for a few minutes.
Chop vegetables: Wash the cucumber and cherry tomatoes carefully under cold water. Cut the cucumber into small cubes and halve the tomatoes. Peel the red onion and dice it very finely so the flavour is not too strong. Finely chop the fresh parsley leaves and discard any tough stems.
Make dressing: Squeeze the juice from the lemon into a small jug or bowl. Add the olive oil and a small pinch of salt and pepper. Whisk the ingredients together with a fork until they are well combined. This simple dressing keeps the salad light and brings all the flavours together.
Mix and serve: Add the chopped vegetables and parsley to the bowl with the cooked couscous. Pour the lemon dressing over the top and stir everything together gently. Crumble the feta cheese over the salad before serving. Enjoy your meal immediately or store it in the fridge to keep it fresh.
My best tips for couscous salad
Make sure the water is boiling hot when you pour it over the grains to ensure they cook properly. If you want more flavour, you can use vegetable stock instead of plain water for the Couscous Salad. Let the grains cool completely before adding the fresh vegetables to keep them crunchy. You can add a handful of chickpeas if you want to make the meal more filling. Fresh mint or coriander also works very well instead of parsley if you have them in the fridge. Store any leftovers in an airtight container in the fridge for up to two days.
If the salad feels a little dry after being in the fridge, you can add an extra squeeze of lemon juice or a tiny splash of olive oil to refresh it.
Find more ideas here:
gateau marcel,
poire belle helene or
blender bearnaise sauce.
