Introduction
When the weather starts to warm up and the flowers begin to bloom, it’s the perfect time to enjoy fresh and light meals. One of the best dishes for spring is Spring Couscous Salad. This salad is full of colorful vegetables, fluffy couscous, and a tasty dressing that brings everything together.
It’s not only pretty to look at, but also healthy and easy to make. Whether you’re planning a picnic, a light lunch, or a side dish for dinner, this salad is a great choice. Plus, it’s ready in just 20-30 minutes! Let’s take a look at what you need to make this delicious spring salad.
Ingredients – Spring Couscous Salad
Here are the ingredients you’ll need for Spring Couscous Salad:
For the Salad:
- 1 cup couscous (regular or whole wheat)
- 1 cup boiling water or vegetable broth
- 1 cup cherry tomatoes (cut in halves)
- 1 small cucumber (chopped)
- 1/2 cup sweet corn (cooked or canned)
- 1/4 cup red onion (finely chopped)
- 1/2 cup green peas (fresh or frozen)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup feta cheese (optional)
- Salt and pepper to taste
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (fresh is best)
- 1 teaspoon honey or maple syrup
- 1 clove garlic (minced)
- 1/2 teaspoon mustard (optional)
- Salt and pepper to taste
Step by Step Process – Spring Couscous Salad
Step 1: Cook the Couscous
- In a heatproof bowl, add 1 cup of couscous.
- Pour 1 cup of boiling water or hot vegetable broth over the couscous.
- Cover the bowl with a lid or a plate and let it sit for 5-10 minutes.
- After the couscous has absorbed the liquid, fluff it gently with a fork to make it light and fluffy.
Step 2: Prepare the Vegetables
- Wash and chop the cherry tomatoes, cucumber, onion, and parsley.
- If using frozen peas or corn, cook them in boiling water for 2-3 minutes, then drain and cool.
- If using canned corn, simply drain and rinse.
Step 3: Make the Dressing
- In a small bowl or jar, mix together olive oil, lemon juice, honey (or maple syrup), minced garlic, and mustard.
- Add salt and pepper to taste.
- Whisk or shake well until everything is combined.
Step 4: Combine Everything
- In a large mixing bowl, add the cooked couscous.
- Toss in all the chopped vegetables and herbs.
- Pour the dressing over the salad and mix gently until everything is coated.
- Taste and add more salt, pepper, or lemon juice if needed.
Step 5: Serve and Enjoy
- Sprinkle feta cheese on top if you like.
- Serve the salad fresh or chill it in the fridge for 15-20 minutes before serving.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220-250 kcal |
| Carbohydrates | 30-35 g |
| Protein | 5-7 g |
| Fat | 10-12 g |
| Fiber | 4-5 g |
| Sugar | 4-6 g |
| Sodium | 150-200 mg |
| Vitamin C | 25-30% of Daily Value |
| Iron | 8-10% of Daily Value |
| Calcium | 6-8% of Daily Value |
Frequently Asked Questions
1. Can I use quinoa instead of couscous?
Yes! You can replace couscous with cooked quinoa if you prefer a gluten-free option. The salad will still taste great.
2. How long does this salad last in the fridge?
It can last for up to 2-3 days in the refrigerator. Just keep it in an airtight container.
3. Can I add protein like chicken or chickpeas?
Absolutely! Grilled chicken, chickpeas, or even boiled eggs are great protein additions.
4. Is this salad served warm or cold?
This salad is best served cold or at room temperature, making it perfect for picnics and packed lunches.
5. What other vegetables can I add?
You can try bell peppers, spinach, radishes, or avocado. Feel free to be creative!
Final Thoughts
Spring Couscous Salad is more than just a side dish—it’s a celebration of fresh, healthy ingredients that come together in a colorful and tasty way. It’s simple enough for a beginner to make, yet impressive enough to serve at a party or gathering.
The best part? You can easily change the ingredients to match your taste or what you have at home. It’s a flexible recipe that fits into lunchboxes, dinner tables, and picnic baskets.
So next time you’re looking for something fresh and fun to eat, give this salad a try. Your taste buds—and your body—will thank you!
