Ingredients
- 1 cup of couscous
- 1 ½ cups of vegetable broth
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup of cherry tomatoes, halved
- 1/4 cup of red onion, finely chopped
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh mint, chopped
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- 1 teaspoon of honey
- Salt and pepper to taste
Step 1: Cook the Couscous
In a medium saucepan, bring the vegetable broth to a boil. Remove from heat and stir in the couscous. Cover the saucepan and let it sit for about 5 minutes, or until the couscous has absorbed all the liquid. Fluff the couscous with a fork to separate the grains.
Step 2: Prepare the Vegetables
In a large bowl, combine the diced cucumber, bell pepper, cherry tomatoes, red onion, parsley, and mint.
Step 3: Make the Dressing
In a separate small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.
Step 4: Combine Everything
Add the cooked couscous to the bowl of vegetables and mix gently to combine. Pour the dressing over the couscous and vegetables, tossing well to ensure everything is coated evenly.
Step 5: Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. When ready to serve, give the salad a final toss and adjust the seasoning if needed. Serve cold and enjoy!
Preparing a refreshing cold couscous is a breeze with this step-by-step guide. With simple ingredients and easy instructions, you can create a vibrant and satisfying salad that will impress your family and friends. So, why wait? Give this recipe a try and elevate your summer dining experience!