Spring Couscous Salad (Print)
Fluffy couscous with crisp spring vegetables and zesty lemon-herb dressing
# Ingredient list:
→ Grains
01 - 1 cup couscous
02 - 1 cup boiling water
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - 1/2 cup radishes, thinly sliced
08 - 1/2 cup snap peas, sliced diagonally
09 - 1/4 cup red onion, finely chopped
10 - 1/4 cup fresh parsley, chopped
11 - 2 tablespoons fresh mint, chopped
12 - 2 tablespoons fresh dill, chopped
→ Dressing
13 - 3 tablespoons extra virgin olive oil
14 - Juice and zest of 1 lemon
15 - 1 clove garlic, minced
16 - 1 teaspoon Dijon mustard
17 - 1/2 teaspoon honey or maple syrup
18 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Combine couscous, boiling water, olive oil, and salt in a large bowl. Cover and let stand for 5 minutes until liquid is absorbed. Fluff with a fork and set aside to cool completely.
02 - Halve the cherry tomatoes, dice the cucumber into small cubes, thinly slice the radishes, and cut snap peas diagonally. Finely chop the red onion. Roughly chop the fresh parsley, mint, and dill.
03 - Whisk together extra virgin olive oil, lemon juice and zest, minced garlic, Dijon mustard, honey, salt, and pepper in a small bowl until fully emulsified and smooth.
04 - Transfer cooled couscous to a large mixing bowl. Add all prepared vegetables and chopped herbs. Pour the dressing over the salad and toss gently until evenly coated.
05 - Taste the salad and adjust salt and pepper as needed. Serve chilled or at room temperature. Top with crumbled feta or chickpeas if desired for added protein.
# Expert Tips:
01 -
- It comes together faster than you can order takeout but tastes like something from a fancy cafe
- The fresh herbs make everything taste brighter and more alive than you thought possible
02 -
- Hot couscous will wilt the fresh herbs and make the vegetables soggy, so patience during the cooling step really pays off
- Letting the salad sit for 15 minutes before serving allows the flavors to meld together beautifully
03 -
- Use a microplane to zest the lemon, avoiding the bitter white pith underneath
- If making ahead, keep a little extra dressing on hand to refresh the salad before serving