Ingredients
Grains & Liquids
- 1 1/2 cups pearl couscous
- 1 cup chicken broth
- 3/4 cup water
- 1/2 cup fresh lemon juice (divided)
Seasonings
- 2 1/2 teaspoons kosher salt (divided)
Vegetables & Herbs
- 1 seedless cucumber (cut into 1/4-inch pieces)
- 2 cups cherry tomatoes (cut in half)
- 1 cup scallions (minced, white and green parts)
- 1 1/2 cups fresh parsley (minced)
- 1 cup fresh mint (minced, plus mint sprigs for garnish)
Oils
- 1/3 cup olive oil
Instructions
- Cook the Couscous: In a saucepan, combine the chicken broth, water, 1/4 cup of fresh lemon juice, and 1 1/2 teaspoons of kosher salt. Bring this mixture to a boil, then stir in the pearl couscous. Cover the pan and let the couscous simmer gently for 10 minutes. Once cooked, fluff the couscous with a fork and allow it to cool in the pan.
- Prepare the Vegetable Mix: In a large mixing bowl, stir together the chopped cucumber, halved cherry tomatoes, minced scallions, olive oil, remaining 1/4 cup lemon juice, and the remaining 1 teaspoon of salt. Let this flavorful mixture stand for 15 minutes to allow the ingredients to meld.
- Combine and Chill: Add the cooled couscous, minced parsley, and mint to the vegetable mixture. Stir the salad thoroughly to combine all ingredients evenly. Cover the bowl and chill in the refrigerator for at least 1 hour before serving to enhance flavors.
- Serve: When ready to serve, garnish the salad with fresh mint sprigs. This salad can be prepared up to 2 days in advance and kept refrigerated, maintaining freshness and flavor.
Notes
- This salad tastes even better after chilling for a few hours as it allows flavors to meld.
- For a vegan option, substitute chicken broth with vegetable broth.
- Adjust the amount of lemon juice and olive oil to taste for a more tangy or rich dressing.
- Make sure to fluff couscous well to prevent clumping.
- Garnish with extra fresh mint for a fragrant presentation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Low Fat
