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Tasty Easter Spring Couscous Salad

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A light and colorful spring couscous salad featuring fluffy couscous, crisp vegetables, fresh herbs, and a bright lemon dressing, perfect for Easter gatherings or fresh seasonal meals.

Ingredients

  • 1 cup couscous
  • 1 cup vegetable broth or water
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup radishes, thinly sliced
  • 1/2 cup carrots, shredded
  • 1/4 cup green onions, sliced
  • 1/3 cup fresh herbs (parsley, mint, or dill), chopped
  • 1/2 cup feta cheese (optional)

Instructions

  1. Bring the vegetable broth or water to a boil, then pour it over the couscous in a heatproof bowl.
  2. Cover and let it sit for 5 minutes until the liquid is absorbed.
  3. Fluff the couscous with a fork and allow it to cool slightly.
  4. Prepare the vegetables by chopping, slicing, and shredding as needed.
  5. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.
  6. Place the couscous in a large bowl and add cherry tomatoes, cucumber, radishes, carrots, green onions, and fresh herbs.
  7. Pour the dressing over the salad and toss gently to combine.
  8. Sprinkle feta cheese on top if using and toss lightly again before serving.

Notes

  • Allow couscous to cool slightly before mixing to avoid wilting vegetables.
  • Use whole wheat couscous for a nuttier flavor.
  • Replace couscous with quinoa for a gluten-free option.
  • Add chickpeas, grilled chicken, or tofu for extra protein.
  • Roasted vegetables like zucchini or asparagus add depth.
  • Dried cranberries or raisins can add a touch of sweetness.
  • Store in the refrigerator for up to 3 days in an airtight container.
  • Refresh leftovers with a splash of lemon juice before serving.

Nutrition

Find it online: https://cookedbymaya.com/tasty-easter-spring-couscous-salad/