Spring Couscous Salad (Printable)

Vibrant couscous with crisp vegetables and zesty lemon dressing

# What's Needed:

→ Grains

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

→ Dressing

13 - 3 tablespoons extra virgin olive oil
14 - Juice and zest of 1 lemon
15 - 1 clove garlic, minced
16 - 1 teaspoon Dijon mustard
17 - 1/2 teaspoon 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 tightly and let stand for 5 minutes until liquid is absorbed. Fluff grains gently with a fork and allow to cool completely.
02 - Halve the cherry tomatoes. Dice cucumber into uniform pieces. Thinly slice radishes and cut snap peas on a diagonal. Finely chop red onion. Roughly chop parsley, mint, and dill.
03 - Whisk together extra virgin olive oil, lemon juice and zest, minced garlic, Dijon mustard, honey, salt, and pepper in a small bowl until fully emulsified and smooth.
04 - Transfer cooled couscous to a large mixing bowl. Add prepared vegetables and fresh herbs. Pour dressing over the mixture and toss gently to coat evenly without crushing delicate ingredients.
05 - Taste and adjust seasoning with additional salt and pepper if needed. Serve chilled or at room temperature. Salad can be made ahead and refrigerated for up to 2 days.

# Tips for Success:

01 -
  • The contrast between fluffy couscous and crisp snap peas creates this incredible texture that keeps every bite interesting
  • You can throw it together in under 30 minutes yet it looks like something from a fancy Mediterranean café
  • The dressing actually gets better as it sits, so leftovers for lunch are even more flavorful than the first serving
02 -
  • Hot couscous will wilt your fresh herbs and make the dressing separate, so patience during cooling is absolutely essential
  • Radishes can turn bitter if sliced too far in advance, so cut them right before tossing the salad together
03 -
  • Toasting the couscous in a dry pan for 2 minutes before adding the boiling water adds a subtle nutty depth
  • Let the dressed salad rest at room temperature for at least 20 minutes before serving to let flavors truly marry

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