Vibrant Easter Spring Couscous Salad
A vibrant and refreshing couscous salad that captures the essence of springtime, perfect for holiday gatherings or light lunches.
Ingredients
Couscous Base
- 1 cup couscous
- 1 cup vegetable broth or water Use vegetable broth for added flavor.
Fresh Vegetables
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium bell pepper, diced
- 1/2 medium red onion, finely chopped
- 1 cup fresh parsley, chopped For freshness and flavor.
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice Adjust to taste for acidity.
- Salt and pepper to taste Season as desired.
Instructions
Preparation
- In a saucepan, bring the vegetable broth or water to a boil. Stir in couscous, cover, and remove from heat. Let it sit for about 5 minutes until the liquid is absorbed.
- Fluff the couscous with a fork and let it cool.
- In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Add the cooled couscous to the vegetable mixture and pour the dressing over. Toss to combine.
Notes
This salad can be served cold or at room temperature. It's a great side dish for grilled meals or can be enjoyed on its own. Adjust ingredients to personal taste.