This cous cous salad is one of my favorite side dishes to make and it’s perfect for spring and summer. It’s so fresh, light and easy to make. If I’m going to a potluck or something in the summer, I’m either making my homemade macaroni salad, or I’m probably making this! I always get compliments on this salad because everyone loves it.
I have to credit this recipe to my lovely husband, he first made this for me for part of my birthday dinner several years ago and now I make it all the time. The fresh lemon juice and crunchy veggies makes it so refreshing and delicious!
Ingredients
- 2 cups dry cous cous
- 2 cups vegetable broth
- 1 cup water
- 1/4 cup extra virgin olive oil
- 1/2 cup freshly squeezed lemon juice (about 3 lemons juiced)
- 1 cup finely chopped orange bell pepper
- 1/4 cup finely chopped red onion
- 1 cup diced cherry tomatoes
- salt and pepper to taste
- some mint leaved chopped for topping (this is optional but adds that nice fresh flavor)
Directions
- Cook your cous cous according to the directions on the package. I like to add vegetable broth and water to mine because the broth gives it a nice flavor. Once it is cooked, add the lemon juice and olive oil, then let cool in the fridge for about 30 minutes, or the freezer for about 15 minutes, stirring occasionally.
- While your cous cous is cooling, chop your vegetables, then add them to cooled cous cous. It doesn’t have to be completely chilled, but we don’t want the cous cous to be hot and cook our veggies.
- Add salt and pepper to taste and top with some fresh mint. Keep refrigerated and serve cold, enjoy!
This recipe keeps fairly well for 4-5 days in the refrigerator.
Helpful tools: lemon squeezer, rubber spatula, mixing bowls