Couscous cooks by steaming, not boiling, so it is one of the fastest grains on the shelf. Pour over hot stock, cover, wait five minutes, and fluff.

Let the couscous cool a little before adding the herbs so they stay green and fresh. The dressing is sharp and simple; the vegetables do the rest.

The recipe

Lemon herb couscous salad

4 side servings · 20 minutes total · Metric measurements

Ingredients

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Method

  1. Steam the couscousPut the couscous in a large bowl. Pour over the boiling stock, stir once, cover tightly, and leave for 5 minutes.
  2. Fluff and coolFluff the couscous with a fork, breaking up any clumps. Spread it out in the bowl and leave to cool for 5-10 minutes.
  3. Make the dressingWhisk the olive oil, lemon juice, salt and pepper in a small bowl.
  4. CombineAdd the cucumber, tomatoes, red onion, parsley and mint to the couscous. Pour over the dressing and toss gently.
  5. Taste and restTaste and adjust the salt and lemon. Rest for 10 minutes before serving if you can, so the flavours settle.

Small details that help

  • Fluff with a fork, not a spoon. A spoon presses the grains together and makes the salad heavy.
  • Dice the red onion finely and rinse it under cold water for a milder bite.
  • Couscous absorbs dressing as it sits. Keep a little lemon juice and oil back to refresh leftovers.

Swaps and variations

Crumble over 100 g feta or fold through a drained tin of chickpeas to make it a fuller meal. Couscous contains gluten; for a gluten-free version use cooked quinoa instead, prepared following its packet.

What to serve with it

Serve with grilled chicken, salmon, halloumi or as part of a picnic spread. It sits well next to anything roasted.

Storage and reheating

Refrigerate within 2 hours (1 hour above 32°C / 90°F) and use within 2 days. Do not leave the salad out longer than that at a picnic or barbecue. Refresh with a squeeze of lemon and a drizzle of oil before serving again.

Food-safety reference: safe cooking and reheating temperatures. Refrigerate perishable food within 2 hours, or 1 hour above 32°C / 90°F. Keep the refrigerator at 4°C / 40°F or below.

Common questions

Can I make it ahead?

Yes. It keeps well for a day in the fridge. Add the herbs just before serving for the freshest colour, and refresh the dressing.

Is couscous gluten-free?

No. Couscous is made from wheat. Cooked quinoa or millet makes a good gluten-free base with the same dressing and vegetables.

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