Couscous salad with tomatoes, lemon, and mint combines fluffy couscous with juicy cherry tomatoes, olive oil, and fresh herbs. Lemon juice adds a sharp citrus flavor, while mint and parsley give the salad a fresh finish.
This recipe uses instant couscous, which softens in boiling water without simmering on the stove. Fluff it with a fork before adding the remaining ingredients, and let it cool if you prefer a room-temperature salad. Serve as a side dish alongside roasted vegetables or a bean dish. For a chilled version, allow additional cooling time before serving.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
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Couscous Salad with Tomatoes, Lemon, and Mint
Couscous salad with tomatoes, lemon, and fresh mint for a light and refreshing vegetarian dish.
Ingredients
Equipment
Mixing bowl
Cooking Instructions
- Place the instant couscous in a heatproof bowl. Pour over the boiling water, cover, and leave for 5 minutes, or follow the package directions. Fluff with a fork.
- Add cherry tomatoes to the couscous.
- Drizzle olive oil and lemon juice over the mixture.
- Season with salt and black pepper.
- Toss gently until combined.
- If serving at room temperature or chilled, let the couscous cool before adding the mint and parsley
- Sprinkle mint and parsley over the top before serving.
Nutrition
Notes
• Use instant couscous for this soaking method. Pearl couscous needs a different cooking method.
• Check the package directions for the required water quantity and standing time.
• Fluff the hydrated couscous with a fork before adding the other ingredients to loosen any clumps.
• Let the couscous cool before adding mint and parsley when serving the salad at room temperature or chilled.
• Taste after combining the tomatoes and dressing. Add extra lemon juice only if you want a sharper flavor.
• Allow additional cooling or chilling time for a cold salad; this is not included in the stated 20-minute total.