Simple Lemon Couscous Salad
Made with fresh vegetables and freshly squeezed lemon juice, this Simple Lemon Couscous Salad is the perfect side dish or entree for summer!
Servings: 8 servings
Calories: 240kcal
Equipment
Ingredients
- 2 ½ cups vegetable broth
- 2 cups Instant Couscous
- 1 can Chickpeas drained and rinsed
- ½ small red onion finely chopped
- 1 red bell pepper deseeded and chopped
- 1 large English cucumber peeled and chopped
- 1 bunch Cilantro minced
Lemon Vinaigrette
- ½ cup freshly squeezed Lemon juice
- ¼ cup olive oil can omit to keep oil free
- 2 cloves garlic minced
- Salt and pepper
Instructions
- Bring the vegetable broth to a boil in a medium size saucepan. Once boiling, turn off the heat, add in the couscous, stir, cover, and let sit for about 5 minutes.
- After about 5 minutes, use a fork to fluff the couscous.
- While the couscous is cooking and cooling, drain and rinse the chickpeas and chop up all the vegetables.
- To a mason jar, add all the lemon vinaigrette ingredients and shake well to combine.
- In a large bowl, combine the fluffed couscous and chopped veggies. Pour the lemon dressing overtop and stir well to combine.
Notes
- Dried, uncooked couscous can be stored in an airtight container in a dark, cool place for months.
- Once cooked, however, you can store the couscous in an airtight container in the fridge for 3-4 days.
- This lemon couscous salad stores beautifully in the fridge as the lemon vinaigrette has more time to soak into the couscous, creating an even more flavorful salad on days 2, 3 and 4!
Nutrition
Calories: 240kcal | Carbohydrates: 38g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 363mg | Potassium: 168mg | Fiber: 3g | Sugar: 2g | Vitamin A: 288IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg