Description
A vibrant and flavorful dish that’s perfect for a quick lunch or a light dinner, packed with fresh vegetables and zesty dressing.
Ingredients
Scale
- 1 cup couscous
- 1 1/4 cups water or vegetable broth
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley or mint, chopped (optional)
Instructions
- In a saucepan, bring water or vegetable broth to a boil.
- Stir in the couscous, cover the pot, and remove it from heat. Let it sit for about 5 minutes to absorb the liquid.
- Fluff the couscous with a fork and allow it to cool completely.
- In a large mixing bowl, combine the cooled couscous with diced cucumber, halved cherry tomatoes, and finely chopped red onion.
- In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper until well mixed.
- Pour the dressing over the salad mixture and toss gently to combine all ingredients.
- If desired, garnish with freshly chopped parsley or mint.
- Serve chilled or at room temperature for the best flavor.
Notes
For maximum flavor, use freshly squeezed lemon juice rather than bottled. You can also toast the couscous lightly in the saucepan before boiling for a nuttier taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg