Cucumber Lemon Couscous Salad (Printable)

Fluffy couscous tossed with cucumber, tomatoes, herbs and a bright lemon-olive oil dressing.

# What You’ll Need:

→ Grains

01 - 1 cup couscous
02 - 1 cup boiling water
03 - ½ teaspoon salt

→ Vegetables

04 - 1 large cucumber, diced
05 - ½ cup cherry tomatoes, halved
06 - ¼ red onion, finely chopped
07 - ¼ cup fresh 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 - ¼ teaspoon black pepper
13 - Salt, to taste

# How-To Steps:

01 - Place the couscous and ½ teaspoon salt in a large bowl. Pour the boiling water over the couscous, cover tightly, and let sit for 5 minutes until the liquid is fully absorbed.
02 - Fluff the couscous with a fork to separate the grains. Allow it 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 well emulsified.
04 - Add the diced cucumber, halved cherry tomatoes, finely chopped red onion, parsley, and mint to the cooled couscous. Toss gently to distribute evenly.
05 - Pour the prepared dressing over the couscous mixture and toss until every ingredient is evenly coated.
06 - Taste and adjust seasoning with additional salt or pepper as needed. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in under 20 minutes but tastes like you spent all afternoon thinking about it
  • The bright lemon and fresh herbs make every forkful feel like a tiny vacation
  • You can prep everything ahead and the flavors actually get better after sitting together
02 -
  • Letting the couscous cool completely before adding the vegetables prevents them from becoming slightly wilted
  • The dressing might seem thin at first but it thickens as it sits with the couscous
  • Fresh herbs are absolutely essential here because dried herbs won't give you that bright, fresh taste
03 -
  • Toasting the couscous in a dry pan for 2 minutes before adding water adds a nutty depth
  • Let the dressed salad sit for 15 minutes before serving so the flavors really meld together

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