Description
A light and refreshing couscous salad packed with fresh vegetables and herbs. Perfect for a quick lunch or side dish.
Ingredients
Scale
- 1 cup couscous
- 1 ¼ cups boiling water
- 1 small cucumber, diced
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- 3 tbsp olive oil
- 2 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Place couscous in a large bowl and pour boiling water over it. Cover and let sit for 5 minutes.
- Fluff couscous with a fork and let it cool.
- Add cucumber, bell pepper, red onion, parsley, and mint to the bowl.
- In a small bowl, whisk olive oil, lemon juice, salt, and black pepper.
- Pour dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- Use quinoa instead of couscous for a gluten-free option.
- Add feta cheese or chickpeas for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: couscous salad, Mediterranean, vegetarian, easy salad, healthy