Description
This bright and zesty couscous salad is bursting with fresh veggies, herbs, and a refreshing lime basil vinaigrette. It’s quick to make, perfect for picnics or meal prep, and easy to customize with your favorite seasonal ingredients.
Ingredients
For the Couscous Salad:
-
1 cup couscous
-
1 cup boiling water
-
1 cup cherry tomatoes, halved
-
1 cup cucumber, diced
-
1/2 cup red bell pepper, chopped
-
1/4 cup red onion, finely diced
-
1/4 cup crumbled feta cheese (optional)
-
1/4 cup toasted pine nuts or chopped almonds (optional)
-
1/4 cup chopped fresh basil
-
Salt and pepper, to taste
For the Lime Basil Vinaigrette:
-
3 tablespoons olive oil
-
2 tablespoons fresh lime juice
-
1 teaspoon lime zest
-
1 teaspoon Dijon mustard
-
1 teaspoon honey or maple syrup
-
1 small garlic clove, minced
-
1 tablespoon finely chopped fresh basil
-
Salt and freshly ground black pepper, to taste
Instructions
-
Prepare the Couscous:
In a heatproof bowl, pour boiling water over couscous. Cover and let sit for 5 minutes. Fluff with a fork and let cool slightly. -
Make the Vinaigrette:
In a small bowl or jar, whisk together olive oil, lime juice, zest, mustard, honey, garlic, chopped basil, salt, and pepper until well combined. -
Assemble the Salad:
In a large bowl, combine couscous, tomatoes, cucumber, bell pepper, red onion, and basil. Add feta and nuts if using. -
Dress and Serve:
Pour the vinaigrette over the salad and toss gently to combine. Season with additional salt and pepper to taste. Serve immediately or chill for later.
Notes
-
Store in the fridge for up to 3 days.
-
Try adding chickpeas, grilled chicken, or avocado for extra protein.
-
Use pearl couscous for a slightly chewier texture.