Spring Vegetable Couscous Salad
A vibrant and refreshing salad featuring fluffy couscous and a medley of spring vegetables, perfect for a light lunch or as a side dish.
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Ingredients
Yields 4 servings
- (1 cup) couscous
- (1 1/4 cups) vegetable broth
- (1 cup) cherry tomatoes, halved
- (1 cup) cucumber, diced
- (1 cup) bell pepper, diced
- (1/2 cups) red onion, finely chopped
- (1/2 cups) fresh parsley, chopped
- (1/4 cups) olive oil
- (2 tablespoons) lemon juice
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
Instructions
- 1
In a medium saucepan, bring 1 1/4 cups vegetable broth to a boil.
- 2
Once boiling, remove from heat and stir in 1 cup couscous. Cover and let sit for 5 minutes. Add 2/4 teaspoon black pepper.
- 3
Fluff the couscous with a fork and let it cool to room temperature.
- 4
In a large bowl, combine 1 cup cherry tomatoes, 1 cup cucumber, 1 cup bell pepper, and 1/2 cup red onion.
- 5
Add the cooled couscous to the vegetable mixture.
- 6
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 7
Pour the dressing over the couscous salad and toss gently to combine.
- 8
Fold in 1/2 cup fresh parsley before serving.
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