Lemon Parsley Couscous Salad
This lemon parsley couscous salad is a bright, refreshing side dish that can be made in just 20 minutes.
This salad combines toasted fluffy couscous with zesty lemon and fresh parsley, creating a perfect balance of flavors and textures.
Not only is it easy to make, but it’s also versatile enough to serve as a side or a main dish. In this post, discover how to prepare this delicious salad, tips for customizing it, and why it’s a must-try for your next gathering.
Need more salad ideas? Check out these other great recipes! Sweet Potato and Kale Couscous Salad, Kale Quinoa Salad with Honey Mustard Dressing, 5-Minute Korean Carrot Salad (Simple & Tasty), and this Fast and Easy Mexican Quinoa Salad.
Why you’ll love this couscous salad
If you’re looking for a healthy and fresh side dish recipe, you’ve come to the right place!
Quick and easy: This salad comes together in just 20 minutes, making it perfect for busy weeknights.
Nutritious: Made with wholesome ingredients like couscous, fresh parsley, and lemon, this salad is both tasty and nourishing.
Versatile: Enjoy it as a side or pair it with grilled chicken or fish to enjoy it as a main dish.
Lemon parsley couscous salad ingredients and some notes
It only takes a few ingredients to make this fresh and bright couscous salad.
- Couscous – The variety of couscous used in this recipe is called Israeli or pearl couscous. If you don’t have pearl couscous, you could use orzo pasta instead.
- Parsley – This fresh herb is the star, bringing a vibrant green color and a burst of fresh flavor.
- Lemon – For that tangy, citrusy kick.
- Olive oil – Adds richness and brings all the flavors together.
- Salt and pepper
How to make lemon parsley couscous salad
In just 3 simple steps you’ll have a deliciously satisfying side dish ready to enjoy. Here’s what you need to do:
- Cook the couscous. In a medium saucepan over medium heat, add the couscous and a little oil. Toast until the couscous is golden. Add in water and bring to a boil. Then lower the heat, cover, and cook the couscous for 10 minutes. After 10 minutes, remove the heat and let sit, still covered, for 5 minutes. Then, fluff with a fork.
- Prepare the parsley. Finely chop half a bunch of parsley. This should yield about half a cup.
- Assemble. Transfer the cooked couscous to a large bow. Add in the chopped parsley, lemon juice, olive oil, salt, and pepper. Mix together, coating everything well. Taste for salt, adding more if needed.
Prep tips
These tips will help you make the best couscous salad possible.
- Fluff the couscous. After cooking, use a fork to fluff the couscous. This helps keep it from clumping up.
- Prep the other ingredients while couscous cooks. Chop the parsley and juice the lemon while the couscous cooks to save time.
- Adjust to taste. Feel free to add more lemon or olive oil to the salad, depending on your flavor preferences.
- Optional add-ins. Customize the salad even more with optional add-ins. Diced cucumbers, tomatoes, or even a sprinkle of feta will add extra flavor and texture.
How to store leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days. The flavors will actually deepen, making it a great make-ahead option. For the best texture, add a bit more lemon juice or olive oil before serving again.
Conclusion
In conclusion, this lemon parsley couscous salad is a simple and flavorful dish that brightens up anything you serve it with.
With its fresh ingredients and zesty citrusy kick, it’s perfect for lunch, dinner, or even a picnic.
This salad not only offers a burst of flavor but also packs a nutritious punch. Try making it today and enjoy the bright and fresh combination of lemon and parsley. Your taste buds will thank you!
Lemon Parsley Couscous Salad
November 3, 2024Ingredients
- 1 TBS olive oil
- 2 cups uncooked Israeli couscous (or 4 cups cooked couscous)
- 2 ½ cups water
- ½ bunch of parsley
- 2 TBS lemon juice
- 2 TBS olive oil
- 1 tsp salt
- ½ tsp pepper
Instructions
- In a medium saucepan over medium-low heat, add 1 TBS of olive oil and the couscous. Stir to coat the couscous in oil, and then cook until golden brown and toasted, stirring frequently. This'll take about 5 minutes.2 cups uncooked Israeli couscous, 1 TBS olive oil
- Add in the water, turn up the heat to medium, and bring to a boil. Then take the heat down to low, cover, and cook the couscous for 10 minutes. After 10 minutes, remove from the heat and let sit, still covered, for 5 minutes. Then, fluff with a fork.2 ½ cups water
- Finely chop half a bunch of parsley. This should yield about half a cup.½ bunch of parsley
- Transfer the cooked couscous to a large bowl. Add in the chopped parsley, lemon juice, olive oil, salt, and pepper. Mix together, coating everything well. Taste for salt, adding more if needed.2 TBS lemon juice, 2 TBS olive oil, 1 tsp salt, ½ tsp pepper
