Spring Couscous Salad Lemon Herb (Printable)

Fluffy couscous tossed with crisp vegetables and zesty lemon-herb dressing. Ready in 30 minutes.

# What You 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

# Directions:

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 with a fork and allow to cool completely.
02 - Halve the cherry tomatoes, dice the cucumber into small cubes, thinly slice the radishes, cut snap peas diagonally, and finely chop the red onion. Roughly chop the fresh parsley, mint, and dill.
03 - Whisk together extra virgin olive oil, 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, prepared vegetables, and fresh herbs to a large mixing bowl. Pour the dressing over the top and toss gently to coat evenly without crushing the vegetables.
05 - Taste the salad and adjust salt or pepper as needed. Serve chilled or at room temperature. The flavors develop even better after refrigerating for 30 minutes.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes but tastes like something from a restaurant
  • The dressing keeps everything vibrant for days, making it perfect for meal prep
  • Every forkful delivers that perfect crunch against tender grains
02 -
  • Let the couscous cool completely before mixing or the vegetables will wilt and lose their crunch
  • The salad tastes better after sitting for an hour, giving flavors time to marry
  • Cherry tomatoes are worth the extra cost here, grocery store tomatoes in winter will disappoint
03 -
  • Cut vegetables slightly larger than you think necessary, they shrink as they marinate
  • Save a handful of herbs to scatter on top just before serving for a restaurant finish

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