Couscous Salad

1. 1
   boil · ~6 min

   Cook the couscous.

   1.Bring 1 cup water and salt to a boil in a medium saucepan.

   2.Stir in couscous, cover, and remove from heat.

   3.Let stand 5 minutes until water is absorbed.

   4.Fluff with a fork and transfer to a large bowl to cool.
2. 2
   prep · ~5 min

   Chop all the vegetables.

   1.Dice cucumber into small bite-sized pieces.

   2.Seed the tomatoes and dice small.

   3.Dice bell pepper and red onion finely.

   4.Chop parsley and mint.
3. 3
   mix · ~1 min

   Make the lemon dressing.

   1.In a small bowl, whisk together olive oil and lemon juice.

   2.Add salt and black pepper; whisk until combined.
4. 4
   assemble · ~1 min

   Toss the salad together.

   1.Add all chopped vegetables and herbs to the cooled couscous.

   2.Pour the lemon dressing over everything.

   3.Toss gently until evenly coated.

   TIPFluff the couscous with a fork before adding vegetables so the grains stay separate and light.
5. 5
   rest · ~10 min

   Let flavors meld before serving.

   1.Let the salad sit at room temperature for 10 minutes, or refrigerate 30 minutes.

   2.Taste and adjust salt or lemon juice before serving.

   TIPCold couscous salad tastes even better the next day. Make it ahead for meal prep.

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