Lemony Couscous Salad Recipes

LEMONY CUCUMBER COUSCOUS SALAD

Steps:

• Bring a pot of water to a boil. Add the couscous and continue to boil for about 5 minutes, or until the couscous is tender. Drain the couscous in a colander or wire strainer. Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.
• Zest the lemon and then squeeze the juice. You'll need about ½ tsp of zest and 3 Tbsp of juice.
• Add the lemon juice, olive oil, garlic powder, salt, and some freshly cracked pepper to a bowl and stir to combine.
• Chop the cucumber into quarter-rounds and roughly chop the parsley.
• Add the cooled and drained couscous to a large bowl along with the cucumber, parsley, lemon zest, and feta. Pour the dressing over top, then stir to combine. Serve immediately or refrigerate until ready to eat.

OUR FAVORITE LEMON HERB COUSCOUS SALAD

Steps:

• Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
• While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
• Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

LEMON COUSCOUS

Steps:

• Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
• Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

LEMONY COUSCOUS SALAD

Steps:

• Add the couscous, salt, and boiling water to a large mixing bowl.
• Cover bowl and set aside for 10 minutes.
• Fluff couscous with a fork; all liquid should be asborbed; let cool to room temperature (I put the couscous in the frig to chill a little).
• Once the couscous is at room temperature, add the chopped green onion, cucumber, tomatoes, garbanzo beans, feta cheese, parsley, mint, olive oil, lemon juice, and salt and pepper to taste.
• Toss salad gently.
• It is recommended that if you make this salad ahead of time, add the olive oil and lemon juice right before ready to serve.

LEMON COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions, leaving out any oil, butter, or salt that is called for.
• Allow the couscous to cool, then fluff with a fork and place in a salad dish or medium bowl.
• Add cucumbers, carrots, green onions, and basil and toss gently to combine. Set aside.
• In a separate bowl, whisk together oil, lemon juice, mustard, and salt and pepper to make a dressing.
• Pour over couscous mixture and stir to combine.
• Taste and adjust for seasoning. Serve at room temperature or chilled, if you like.

LEMONY COUSCOUS SALAD

Steps:

• Bring water to boil in medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 min. Fluff couscous with fork; cool, uncovered, 10 min.
• Mix couscous, lemon juice and oil in large bowl. Add tomatoes and onions; cover. Refrigerate at least 4 hours or up to 24 hours.
• Stir in cheese just before serving. Serve on lettuce-covered plate or as a filling for pita bread.

MEDITERRANEAN LEMON COUSCOUS SALAD

Steps:

• Cook couscous in 1 cup of water.
• Cool to room temperature.
• Whisk together lemon juice and olive oil.
• Pour over other ingredients combining well.
• Season with fresh pepper.