Follow these steps for perfect results
couscous
lemon zest
lemon juice
olive oil
dried parsley
cucumber
seeded and diced
tomatoes
seeded and diced
salt
pepper
fresh herb
Bring 2 cups of water to a boil in a saucepan.
In a bowl, combine couscous, lemon zest, lemon juice, olive oil, dried parsley, salt, and pepper.
Pour boiling water over the couscous mixture.
Cover the bowl and let it sit for 5 minutes to allow the couscous to absorb the water.
Uncover the couscous and fluff it with a fork.
Let the couscous cool slightly.
Dice the cucumber and tomatoes.
Add diced cucumber and tomatoes to the cooled couscous.
If using, add fresh herbs to the salad.
Gently stir all ingredients together until well combined.
Serve immediately or chill for later.
Expert advice for the best results
For extra flavor, toast the couscous in a dry pan for a few minutes before cooking.
Add crumbled feta cheese for a salty, creamy element.
Adjust the lemon juice to your taste preference.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve chilled or at room temperature in a bowl, garnished with extra herbs.
Serve as a side dish with grilled fish or chicken.
Enjoy as a light lunch on its own.
Pairs well with the lemony flavors.
Refreshing and complements the salad.
Discover the story behind this recipe
Commonly eaten in Mediterranean and Middle Eastern countries as a side dish or salad.
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