Description
This Mediterranean couscous salad reminds me of why simple food is often the most satisfying. When ingredients are fresh and high-quality, they need minimal manipulation to shine. I find this dish particularly welcome during hot summer months when turning on the oven feels impossible, yet we still crave something substantial and nourishing.
Ingredients
Units
Scale
For the Couscous Base:
- 1/3 cup standard couscous
- 1/2 cup vegetable broth
For the Fresh Vegetable Mix:
- 1 medium tomato, diced
- 1 English or Japanese cucumber, diced
- 1 medium red onion, finely diced
- 1/2 cup fresh parsley, chopped
For the Dressing:
- 4 tablespoons apple cider vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Couscous: In a medium bowl, add the couscous. Pour the vegetable broth over the couscous, stir quickly, cover with a lid or plate, and set aside for 15 minutes to allow the couscous to absorb the liquid and hydrate completely.
- Prep the Vegetables: While the couscous is hydrating, dice the tomato, cucumber, and red onion into small, uniform pieces. Chop the parsley finely. Place all prepared vegetables in a large mixing bowl.
- Combine Everything: Add the apple cider vinegar and olive oil directly to the bowl with the vegetables. Season with salt and pepper to taste and mix well. Once the couscous has absorbed all the liquid and cooled slightly, fluff it with a fork to separate the grains. Add the hydrated couscous to the bowl with the dressed vegetables and toss gently until all ingredients are well combined and evenly coated.
- Rest and Serve: For best flavor development, allow the salad to rest for about 10 minutes before serving, giving the couscous time to absorb the dressing flavors.
Notes
- Perfect Couscous Texture: The key to perfectly fluffy couscous is to avoid stirring after you’ve added it to the hot broth. Simply cover and let it do its magic!
- Vegetable Sizing: Keep your vegetable pieces similar in size for the most balanced bite and visual appeal.
- Make-Ahead Option: This salad actually improves with a bit of time in the refrigerator, making it perfect for meal prep. Prepare it up to 24 hours in advance for even better flavor melding.
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The vegetables may release some liquid during storage, so give it a quick toss before serving again.
- Prep Time: 10 minutes
- Resting Time: 15 minutes
- Category: Side Dish, Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Calories: 150
- Unsaturated Fat: 8 gr
- Carbohydrates: 18 gr
- Fiber: 2 gr
- Protein: 3 gr