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Vibrant Easter Spring Couscous Salad

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A colorful and refreshing couscous salad perfect for Easter gatherings and spring celebrations.

Ingredients

Scale
  • 1 cup couscous
  • 1 1/4 cups vegetable broth or water
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Cook the couscous: Start by bringing your vegetable broth (or water) to a boil in a medium saucepan. Once it’s bubbling, stir in the couscous, cover the pot, and remove it from the heat. Let it sit for about 5 minutes until the couscous absorbs all of the liquid. Fluff it with a fork to separate the grains.
  2. Chop your veggies: While the couscous is resting, wash and chop all your veggies, aiming for a uniform size.
  3. Mix the base: In a large bowl, combine your fluffy couscous with the chopped cherry tomatoes, cucumber, bell pepper, and red onion.
  4. Dress it up: Drizzle the olive oil and lemon juice over the salad, then season with salt and pepper.
  5. Garnish with parsley: Toss everything together gently until well mixed. Fold in the fresh parsley.
  6. Chill before serving: Let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld.

Notes

Serve in a colorful bowl, garnished with parsley or lemon wedges. Pairs well with grilled chicken or fish.

Nutrition

Keywords: Couscous Salad, Spring Salad, Vegetarian Recipe, Easter Recipes, Healthy Salad

Find it online: https://mapleladle.com/vibrant-easter-spring-couscous-salad/