Spring Couscous Salad (Printable)

Fluffy couscous tossed with crisp vegetables and bright lemon-herb dressing for a refreshing Mediterranean-inspired dish.

# What You Need:

→ Grains

01 - 1 cup couscous
02 - 1 cup boiling water
03 - 1 tbsp olive oil
04 - 1/2 tsp 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 tbsp fresh mint, chopped
12 - 2 tbsp fresh dill, chopped

→ Dressing

13 - 3 tbsp extra virgin olive oil
14 - Juice and zest of 1 lemon
15 - 1 clove garlic, minced
16 - 1 tsp Dijon mustard
17 - 1/2 tsp honey or maple syrup
18 - Salt and freshly ground black pepper, to taste

# How To Make It:

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 allow to cool completely.
02 - Halve the cherry tomatoes, dice the cucumber, thinly slice the radishes, cut snap peas diagonally, and finely chop the red onion. Chop the fresh parsley, mint, and dill.
03 - Whisk together extra virgin olive oil, lemon juice and zest, minced garlic, Dijon mustard, honey or maple syrup, salt, and black pepper in a small bowl until fully emulsified.
04 - Add the cooled couscous, prepared vegetables, and fresh herbs to a large mixing bowl. 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.

# Expert Tips:

01 -
  • It turns random spring vegetables into something that feels intentional and lovely
  • The dressing works double duty as a marinade if you want to add grilled chicken later
  • You can prep everything in the morning and it actually tastes better at dinner
02 -
  • Warm couscous will turn your fresh herbs into slimy disappointment within minutes
  • The dressing needs at least 15 minutes to really work its way into all those nooks
  • This salad actually tastes better on day two, if you have leftovers
03 -
  • Use a vegetable peeler to shave thin ribbons of cucumber for a restaurant look
  • Toast the couscous in a dry pan for 2 minutes before adding water for extra depth

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