Cucumber Lemon Couscous Salad (Printable)
Fluffy couscous with cucumber, tomatoes, mint and zesty lemon olive oil; light, bright and ready in 20 minutes.
# What You'll Need:
→ Grains
01 - 1 cup couscous
02 - 1 cup boiling water
03 - 1/2 teaspoon kosher 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 flat-leaf 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 freshly ground black pepper
13 - Kosher salt, to taste
# How To Make:
01 - Place the couscous and 1/2 teaspoon salt in a large mixing bowl. Pour the boiling water over the couscous, cover tightly with plastic wrap or a plate, and let steam for 5 minutes until the liquid is fully absorbed.
02 - Using a fork, gently fluff the couscous to separate the grains. Allow to cool for 5 minutes at room temperature.
03 - In a small bowl, combine the lemon zest, lemon juice, extra virgin olive oil, honey or maple syrup, black pepper, and a pinch of salt. Whisk vigorously until the dressing is smooth and emulsified.
04 - Add the diced cucumber, halved cherry tomatoes, finely chopped red onion, parsley, and mint to the cooled couscous. Toss gently to distribute the vegetables evenly.
05 - Pour the lemon dressing over the couscous and vegetable mixture. Toss thoroughly to ensure every grain and vegetable is evenly coated.
06 - Taste the salad and adjust salt and pepper as needed. Serve chilled or at room temperature for the best flavor.
# Expert Tips:
01 -
- It comes together in under twenty minutes with zero stove work beyond boiling water.
- The lemon honey dressing clings to every grain and makes each bite sing without heaviness.
02 -
- If you dress the salad too far ahead the cucumber releases water and dilutes everything, so aim to eat it within a couple of hours.
- Letting the couscous cool completely before adding vegetables is the difference between vibrant and wilted.
03 -
- Roll the lemon firmly on the counter before juicing to break down the membranes and get every last drop.
- Pour the dressing over the couscous while it is still slightly warm so the grains absorb the flavor more deeply.