Lemon Parsley Couscous Salad
November 3, 2024This 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.
Ingredients
- 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