Spring Couscous Salad (Printable Version)

Fluffy couscous with crisp spring vegetables and zesty lemon-herb dressing, perfect for light meals.

# What You'll Need:

→ Grains

01 - 1 cup couscous
02 - 1 cup boiling water
03 - 1 tbsp olive oil
04 - 1/2 tsp salt

→ Vegetables

05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - 1/2 cup radishes, thinly sliced
08 - 1/2 cup snap peas, sliced diagonally
09 - 1/4 cup red onion, finely chopped
10 - 1/4 cup fresh parsley, chopped
11 - 2 tbsp fresh mint, chopped
12 - 2 tbsp fresh dill, chopped

→ Dressing

13 - 3 tbsp extra virgin olive oil
14 - Juice and zest of 1 lemon
15 - 1 clove garlic, minced
16 - 1 tsp Dijon mustard
17 - 1/2 tsp honey (or maple syrup for vegan option)
18 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Combine couscous, boiling water, olive oil, and salt in a large bowl. Cover and let stand for 5 minutes until liquid is absorbed. Fluff gently with a fork and allow to cool completely.
02 - Halve the cherry tomatoes. Dice the cucumber into small, even pieces. Thinly slice the radishes and cut snap peas diagonally. Finely chop the red onion. Roughly chop the fresh parsley, mint, and dill.
03 - Whisk together extra virgin olive oil, fresh lemon juice and zest, minced garlic, Dijon mustard, honey, salt, and black pepper in a small bowl until fully emulsified and smooth.
04 - Add cooled couscous to a large mixing bowl along with all prepared vegetables and herbs. Pour the dressing evenly over the salad. Toss gently to combine without crushing the vegetables.
05 - Taste the salad and adjust salt or pepper as needed. Serve chilled or at room temperature for best flavor.

# Expert Insights:

01 -
  • It comes together in under 30 minutes but tastes like you spent all day preparing something special
  • The dressing brightens everything up while letting each vegetable maintain its personality
  • You can make it ahead and it actually tastes better after the flavors mingle
02 -
  • Let the couscous cool completely before adding the dressing, otherwise it will absorb all the liquid and become gummy rather than light and fluffy
  • The salad benefits from sitting for at least 30 minutes before serving, which is why it is perfect for make ahead meals
  • If making ahead, wait to add the fresh herbs until just before serving so they stay bright and do not wilt
03 -
  • Toast the couscous in a dry pan for 2 minutes before adding the boiling water for a deeper, nuttier flavor
  • Let the dressed salad rest at room temperature for at least 30 minutes before serving to allow the flavors to meld

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