Lemon couscous salad with tomatoes, cucumber and pine nuts
This Lemon Couscous Salad combines zesty lemon with fresh veggies like tomatoes and cucumber, enhanced by toasted pine nuts. It’s a simple, vibrant dish perfect for a light meal or side.
Cook time 15 min
Prep time 15 min
Ingredients:
1 cup couscous2 tbsp olive oil
2 tbsp lemon juice
1/2 cup cherry tomatoes
1/2 cup cucumber
1/4 cup pine nuts
1 tsp salt
1 tsp black pepper
2 tbsp onion
1 tsp lemon zest
Welcome to a refreshing and vibrant Lemon Couscous Salad recipe! This dish combines the zesty flavor of lemon with the crunch of fresh vegetables and the nutty taste of pine nuts. It's perfect for a light lunch, potluck, or as a side dish to any main course. Simple yet flavorful, this salad is sure to become a favorite in your kitchen.
Instructions:
- In a medium saucepan, bring 1 cup of water to a boil.
- Remove from heat, stir in the couscous, cover, and let it sit for about 5 minutes, or until the couscous has absorbed all the water.
- Fluff the couscous with a fork to break up any clumps.
- In a small mixing bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
- In a small dry skillet over medium-low heat, toast the pine nuts until they are golden brown and fragrant, about 3-4 minutes. Make sure to stir frequently to prevent burning.
- Remove the toasted pine nuts from the skillet and set them aside to cool.
- In a large mixing bowl, combine the cooked couscous, cherry tomatoes, cucumber, finely chopped onion, toasted pine nuts, and lemon zest.
- Pour the olive oil and lemon juice dressing over the salad ingredients and toss gently to coat everything evenly.
- Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
- Transfer the lemon couscous salad to a serving dish. Garnish with additional lemon zest and a drizzle of olive oil if desired.
There you have it – a delightful Lemon Couscous Salad with tomatoes, cucumber, and pine nuts that’s both nutritious and delicious. Whether you're making it for a casual meal at home or for a special occasion, this salad is sure to impress. Enjoy your cooking, and savor every bite!
Lemon couscous salad with tomatoes, cucumber and pine nuts FAQ:
Couscous only needs about 5 minutes to cook after adding it to boiling water. Remove from heat and let it sit covered until all the water is absorbed.
Yes, you can make the salad ahead of time. However, it's best to add the dressing just before serving to keep the vegetables fresh and prevent them from getting soggy.
You can substitute pine nuts with sunflower seeds, walnuts, or almonds if preferred. Adjust quantities based on personal taste.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving as ingredients may settle.
You can add cooked chickpeas, grilled chicken, or feta cheese to increase protein content in the salad.
Cooking Tips:
- Use freshly squeezed lemon juice for the best flavor.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes until golden brown to enhance their nutty flavor.
- Let the couscous cool to room temperature before mixing it with the vegetables to prevent them from becoming mushy.
- For added color and flavor, consider adding chopped fresh herbs such as parsley or mint.
- You can substitute other fresh vegetables, such as bell peppers or red onions, for variety.
Nutrition Facts
2 ServingsCalories 220kcal
Protein 6g
Carbohydrates 24g
Fiber 2.73g
Sugar 2.83g
Fat 24g
More recipes
Fresh tuna avocado salad with salt and pepper
Light and nutritious tuna avocado salad, seasoned simply with salt and pepper.
05 May 2026Chicken skewers with celery and preserved lemon salad
Zesty chicken skewers with a refreshing celery salad.
05 May 2026Roasted capsicum, rice and feta frittata
A tasty frittata with roasted capsicum, rice, and feta.
05 May 2026Avocado, feta and roasted tomato salad
A fresh and vibrant avocado, feta, and roasted tomato salad.
05 May 2026