Vegetable Couscous Salad
Highlighted under: Vital Meals Studio
I love making Vegetable Couscous Salad for gatherings because it combines vibrant colors and diverse flavors that wow everyone. The fluffy couscous acts as a perfect base, soaking in the tangy dressing while the fresh veggies add crunch. I find it incredibly versatile, allowing me to mix and match seasonal vegetables. Whether served as a refreshing side or a light main dish, this salad is quick to prepare and can be made ahead of time, making it an excellent go-to for busy days.
When I first experimented with Vegetable Couscous Salad, I was amazed by how simple ingredients could create such a lovely dish. The key is to let the couscous sit with a bit of olive oil and lemon juice after cooking; this helps it fluff up and absorb flavors beautifully.
I've also found that using whatever vegetables are on hand adds a personal touch. My favorites are bell peppers, cucumbers, and cherry tomatoes, but feel free to get creative! Just a sprinkle of fresh herbs at the end elevates the salad, making it perfect for any occasion.
Why You Will Love This Recipe
- Colorful and vibrant ingredients that brighten any table
- Fluffy couscous that soaks in delicious dressing
- Quick to prepare and perfect for meal prep
Mastering the Couscous
Couscous is a unique ingredient that plays a vital role in this salad. When cooked properly, it should be fluffy and slightly chewy, creating a perfect canvas for the fresh vegetables and dressing. To achieve this texture, always use the right liquid-to-couscous ratio. Here, 1.5 cups of broth for 1 cup of couscous ensures maximum flavor absorption. Keep an eye on the couscous while it steams—overcooking will result in a mushy mess, so stick to the 5-minute resting time before fluffing.
To add a little variety, consider using whole wheat or flavored couscous. Whole wheat couscous will increase the nutritional value, providing more fiber, while flavored options can enhance the salad's profile without extra ingredients. Just note that cooking times may vary slightly, so adjust according to the package instructions.
Choosing Your Vegetables
One of the best aspects of this Vegetable Couscous Salad is its adaptability. You can play with seasonal vegetables that are available in your region; think roasted zucchini in summer or crunchy root vegetables in fall. Just aim for a mix of textures and colors. For a more substantial salad, add cooked chickpeas or diced avocado which will introduce creaminess and extra protein.
When chopping vegetables like cucumbers and bell peppers, try to maintain uniform sizes to ensure even distribution throughout the salad. This not only makes for better presentation but also allows every bite to be flavorful and varied. If you have leftovers, store them separately to maintain their crunch and add them just before serving to keep the salad fresh.
Dressing Tips and Serving Suggestions
The dressing brings all the flavors together, and a little experimentation can elevate it even more. Add a teaspoon of honey for a hint of sweetness or toss in some chopped garlic for an extra kick. Adjust the acidity with additional lemon juice if you prefer a zestier profile. Taste as you go to ensure the balance works for you. If you find it too oily, a splash of water can help dilute it without compromising flavor.
For serving, consider pairing your Vegetable Couscous Salad with grilled meats or fish to create a balanced meal. It can also stand alone as a light lunch option, especially when garnished with toasted seeds or nuts for added crunch. If you’re making ahead, remember to keep the salad and dressing separate until just before serving to ensure maximum freshness and texture.
Ingredients
For the Salad
- 1 cup couscous
- 1.5 cups vegetable broth
- 1 medium cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 cup fresh parsley, chopped
- 1/4 cup fresh feta cheese, crumbled (optional)
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Cook the Couscous
In a saucepan, bring vegetable broth to a boil. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork once done.
Prepare the Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and season with salt and pepper.
Combine Ingredients
In a large bowl, combine the cooked couscous with cucumber, bell pepper, cherry tomatoes, red onion, and parsley.
Dress the Salad
Pour the dressing over the salad and toss well to combine. Top with feta cheese if using.
Chill & Serve
Let the salad chill in the refrigerator for at least 10 minutes before serving to allow the flavors to meld.
Pro Tips
- Feel free to add any other vegetables you love or even some nuts for extra crunch. This salad also keeps well in the fridge for up to 3 days, making it perfect for meal prep!
Make-Ahead and Storage
This Vegetable Couscous Salad is perfect for meal prep due to its ability to hold up in the refrigerator without losing its quality. You can prepare the couscous and chop the vegetables the night before. Just store the components separately in airtight containers. The salad can be assembled 1-2 days in advance, and the flavors will meld beautifully during that time.
When stored properly, this salad can last for up to three days in the refrigerator. If you find the couscous has absorbed too much dressing after a day, simply add a splash of olive oil or a bit more dressing just before serving to restore moisture.
Variations and Customizations
Feel free to customize this salad further by incorporating other grains like quinoa or farro. They offer different textures and can even pack in more nutrients, particularly if you opt for whole grain varieties. Each grain will have its own cooking instructions, so be sure to adjust the liquid ratios accordingly.
For a Mediterranean flair, add ingredients such as olives, artichoke hearts, or sun-dried tomatoes. You can also switch out the feta for crumbled goat cheese or a vegan cheese substitute for a dairy-free option. Fresh herbs like mint or chives can be included for a refreshing twist, showcasing the salad's versatility.
Questions About Recipes
→ Can I use whole wheat couscous instead of regular?
Absolutely! Whole wheat couscous adds a nuttier flavor and extra fiber.
→ What other vegetables can I add?
You can add zucchini, carrots, or even roasted vegetables for a heartier salad.
→ How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
→ Can I make this salad ahead of time?
Yes! It’s great to prepare a few hours in advance or even the day before for best flavor.
Vegetable Couscous Salad
I love making Vegetable Couscous Salad for gatherings because it combines vibrant colors and diverse flavors that wow everyone. The fluffy couscous acts as a perfect base, soaking in the tangy dressing while the fresh veggies add crunch. I find it incredibly versatile, allowing me to mix and match seasonal vegetables. Whether served as a refreshing side or a light main dish, this salad is quick to prepare and can be made ahead of time, making it an excellent go-to for busy days.
Created by: Sloane Patterson
Recipe Type: Vital Meals Studio
Skill Level: Beginner
Final Quantity: 4 servings
What You'll Need
For the Salad
- 1 cup couscous
- 1.5 cups vegetable broth
- 1 medium cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 cup fresh parsley, chopped
- 1/4 cup fresh feta cheese, crumbled (optional)
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
How-To Steps
In a saucepan, bring vegetable broth to a boil. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork once done.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and season with salt and pepper.
In a large bowl, combine the cooked couscous with cucumber, bell pepper, cherry tomatoes, red onion, and parsley.
Pour the dressing over the salad and toss well to combine. Top with feta cheese if using.
Let the salad chill in the refrigerator for at least 10 minutes before serving to allow the flavors to meld.
Extra Tips
- Feel free to add any other vegetables you love or even some nuts for extra crunch. This salad also keeps well in the fridge for up to 3 days, making it perfect for meal prep!
Nutritional Breakdown (Per Serving)
- Calories: 200 kcal
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 100mg
- Total Carbohydrates: 24g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 5g