Lemon Couscous Salad is a simple side dish that is vegetarian (if you want) and makes a great open canvas for your cooking creativity. Couscous often gets forgotten about and honestly, I don’t know why. It’s much easier to make than most grains or pastas and you can take the flavor profile with it anywhere. A simple drizzle of olive oil and lemon juice is our favorite way to serve it, but the possibilities are endless. Couscous is amazingly easy to cook. For every cup of dry couscous, simply bring 1 1/2 cups of water or broth to a boil, then turn off heat, add your couscous, cover, and let sit 10 minutes.
Ingredients:
- 1 cup couscous
- 1 1/2 cup water (can also use chicken broth)
- 2 tbsp. extra-virgin olive oil
- 1 cucumber
- 1 tomato (or a bunch of mini tomatoes)
- Juice of 1 lemon
- 2 Tbsp red wine vinegar
- 1 Tbsp olive oil
- Salt & pepper as needed
- Feta (optional)
- Kalamata olives (optional to add that Greek flavor)
- Cut op chicken (to add a little more ass)
Directions:
- Cook couscous according to package directions
- Cut up cucumber and tomato and add to coucocus (can add in feta, olives or chicken if you want)
- Mix together lemon juice, vinegar and oil. Spread over mixture
- Sprinkle salt and pepper to taste
- Serve warm
Like this Lemon Couscous Salad recipe? Check out some more vegetarian recipes HERE.
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