Refreshing Couscous Salad

Airy, lemony, minty – this couscous salad is made in no time and tastes great for breakfast, as a light snack, or as a fresh side dish.

Ingredients

• 500 ml boiling water

• 250 g couscous

• 2 tbsp vegetable broth

• Salt & pepper (to taste)

• a pinch of cumin (to taste)

• 1 bell pepper, diced

• 3 spring onions, thinly sliced

• 1 tomato, diced

For the Dressing

• Vinegar of choice

• Juice of 1 lemon (freshly squeezed)

• 1 tsp sugar (to taste)

• Fresh mint (chopped; alternatively dried)

• Olive oil (to taste)

Preparation

1. Prepare couscous
   Place couscous in a large bowl. Pour 500 ml of boiling water over it, stir in vegetable broth, salt, pepper, and cumin.

2. Let it soak
   Cover the bowl and let it soak for 10–15 minutes until the couscous has fully absorbed the water.

3. Chop vegetables
   Meanwhile, chop the bell pepper, spring onions, and tomato and set aside.

4. Make the dressing
   Mix vinegar, lemon juice, sugar, mint, and olive oil. Season to taste.

5. Combine everything
   Fluff the couscous with a fork, add vegetables and dressing, and mix thoroughly until everything is evenly coated.

Tips & Variations

For extra freshness, sprinkle with additional lemon zest and mint. For a more filling meal, add chickpeas or feta (vegan: olives & roasted seeds). Cucumber or pomegranate seeds add juiciness and crunch; if you prefer a heartier taste, add roasted bell pepper. The salad keeps well in the refrigerator for 1–2 days and tastes almost even better the next day after it has steeped.