Cucumber Lemon Couscous Salad (Print)
Fluffy couscous with cucumber, tomatoes, herbs and a lemony dressing—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 couscous and 1/2 teaspoon salt in a large mixing bowl. Pour boiling water over the couscous, cover tightly with plastic wrap or a plate, and let stand for 5 minutes until the liquid is fully absorbed.
02 - Uncover and fluff the couscous thoroughly with a fork, separating any clumped grains. Allow to cool for 5 minutes at room temperature.
03 - In a small bowl, whisk together the lemon zest, lemon juice, olive oil, honey or maple syrup, black pepper, and a pinch of salt until the dressing is emulsified and well blended.
04 - Add the diced cucumber, halved cherry tomatoes, red onion, parsley, and mint to the cooled couscous. Toss gently to distribute the vegetables evenly throughout the grains.
05 - Pour the lemon dressing over the salad and toss until every component is evenly coated. Taste and adjust salt and pepper as needed. Serve chilled or at room temperature.
# Expert Tips:
01 -
- It genuinely takes twenty minutes from pantry to plate, and most of that is waiting for couscous to absorb water.
- The lemon honey dressing is the kind of thing you will start putting on everything once you taste it.
- No oven, no stove, no sweat, which makes it a lifesaver when the heat makes cooking feel unbearable.
02 -
- Adding the dressing while the couscous is still hot will cook out the brightness of the lemon and make the herbs wilt.
- Cucumbers release water over time, so if you are making this ahead, add them right before serving for the best texture.
03 -
- Run your knife through the herbs right before adding them, because cut mint and parsley lose their punch quickly.
- Rub the lemon zest between your fingers into the dressing bowl to release the essential oils before whisking.