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Couscous Salad with Vegetables

Snacks Vegetarian Dishes 45 min Easy 13 wyświetleń ~20.58 PLN - (0)
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Description

A light, colorful salad with couscous and vegetables is a quick and impressive snack perfect for New Year's Eve 2025. The combination of fine couscous, juicy cherry tomatoes, crunchy cucumber, and sweet red bell pepper creates a fresh flavor, complemented by chickpeas that add heartiness. The dressing made from lemon juice and olive oil gives the dish a pleasant acidity and shine. The dish is visually appealing (vibrant colors), easy to serve in a bowl or on a platter, and pairs well with hummus, pita, or as a standalone appetizer. It can be prepared in advance — the flavors meld together, and the salad stays fresh for several days in the refrigerator.

Składniki (15)

Servings:
4
  • Couscous 200 g
  • Water (boiling) 240 ml
  • Cherry tomatoes 200 g
  • Field cucumber 150 g
  • Red bell pepper 0.8 szt.
  • Red onion 80 g
  • Chickpeas (cooked, drained) 240 g
  • Lemon juice 60 ml
  • Olive oil 60 ml
  • 🌿 Przyprawy
  • Parsley 0.7 pęczek
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • ground cumin 1 łyżeczka
  • ✨ Opcjonalne
  • Feta (optional) 150 g
  • Fresh mint (optional) 10 g
💰 Szacowany koszt dania: ~20.58 PLN (5.15 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing couscous

1

Measure 200 g of dry couscous and pour it into a medium bowl with a capacity of about 2 liters. Boil 240 ml of water (or hot vegetable broth) in a kettle or pot. Pour the hot water evenly over the couscous to completely moisten it. Gently mix with a fork for 10–15 seconds, then cover the bowl with a plate or cloth and set aside for 8–10 minutes, until the couscous absorbs the liquid.

Ingredients: Couscous, Water (boiling)
Use a bowl larger than the volume of the couscous (it needs space for the grains to swell). Covering helps to retain steam. Do not stir the couscous vigorously while it absorbs, as it will become sticky.
2

After 8–10 minutes, uncover the bowl. The couscous should be soft, swollen, and dry to the touch. Fluff the grains with a fork — insert it into the mound and gently separate the grains until they are fluffy.

Ingredients: Couscous
Use a fork, not a spoon, to separate the grains and avoid clumping. The couscous is ready when there are no hard granules and it easily separates.

Preparing the vegetables

3

Wash the cherry tomatoes (200 g) and cut each in half or into quarters depending on their size. Peel the cucumber (150 g) thinly if the skin is tough, cut it in half lengthwise and remove the larger seeds with a spoon, then slice it into half-moons about 3–4 mm thick. Cut the bell pepper (150 g) in half, remove the seed pod and white membranes, and dice it into small cubes about 5–7 mm on each side. Peel the red onion (80 g) and chop it very finely into cubes.

Ingredients: Cherry tomatoes, Field cucumber, Red bell pepper, Red onion
Use a sharp kitchen knife and a cutting board. If you want to soften the taste of the onion, soak it in cold water for 5 minutes after chopping and drain.

Preparing chickpeas

4

Open a can of chickpeas or prepare cooked ones. Drain 240 g of chickpeas in a sieve and rinse under cold water for about 20–30 seconds to remove the liquid from the can. Allow to drain well in the sieve for 2–3 minutes.

Ingredients: Chickpeas (cooked, drained)
Thorough draining prevents the dressing from becoming diluted and the salad from being watery. If you are using homemade chickpeas, drain them well.

Sauce and dressing

5

In a separate small bowl, combine 60 ml of lemon juice and 60 g of olive oil. Add 5 g of salt, 2 g of black pepper, and 2 g of ground cumin. Whisk vigorously with a fork or whisk for 20–30 seconds until the dressing is smooth and slightly emulsified (the oil will start to combine with the lemon juice). Taste and adjust with additional salt or pepper if needed.

Ingredients: Lemon juice, Olive oil, Salt, Black pepper, ground cumin
Use a small bowl and a whisk or fork. If the dressing separates, mix again just before adding to the salad. Season gradually to avoid over-salting.

Combining ingredients

6

Transfer the loosened couscous to a large salad bowl. Add the prepared cherry tomatoes, cucumber, bell pepper, onion, and drained chickpeas. Finely chop the parsley (20 g) and add it to the salad.

Ingredients: Couscous, Cherry tomatoes, Field cucumber, Red bell pepper, Red onion, Chickpeas (cooked, drained), Parsley
Use a large bowl (at least 3 l) to comfortably mix all the ingredients without crushing the couscous.
7

Drizzle the salad with the prepared dressing evenly (you can first add 3/4 of the dressing, mix, and taste). Gently mix the ingredients with a large kitchen spoon or two spatulas for about 30–45 seconds, until the dressing evenly coats the couscous and vegetables.

Ingredients: Lemon juice, Olive oil, Couscous, Cherry tomatoes, Field cucumber, Red bell pepper, Chickpeas (cooked, drained)
Gently mix to avoid crushing the cherry tomatoes and turning the couscous into mush. If the salad seems dry, add the remaining dressing after tasting.

Additions and options

8

If you are using feta (150 g), crumble it evenly over the salad. If you like, add chopped fresh mint (10 g) for a refreshing touch. Additionally, you can drizzle a bit of extra olive oil before serving.

Ingredients: Feta (optional), Fresh mint (optional)
Add the feta last to maintain its structure. If you're avoiding dairy, skip the feta — the salad will still be very tasty and vegan.

Serving

9

Transfer the salad to a serving platter or leave it in a large bowl. Garnish with additional parsley and mint leaves. Serve at room temperature or slightly chilled. The salad pairs well with pita, crackers, or as part of a New Year's Eve buffet.

Ingredients: Parsley, Fresh mint (optional)
It is best to serve the salad within 2 hours of preparation to maintain its freshness and texture. If serving later, chill in the refrigerator and take it out 15–20 minutes before serving.

Cleaning and final tips

10

Wash the cutting boards and knives used for the vegetables immediately to prevent the juices from drying. Store the remaining dressing in a sealed container in the refrigerator for up to 3 days.

Ingredients: Lemon juice, Olive oil
If the salad sits in the fridge, the dressing may gently soak into the couscous — mix again before serving and adjust with fresh lemon juice if needed.

Fun Fact

💡

Couscous comes from North African cuisine (Morocco, Algeria, Tunisia) and was traditionally prepared by steaming. The fine couscous used in this salad is perfect for quick dishes, as it only needs to be soaked in hot water.

Best for

Sylwester 2025 piknik bufet imprezowy pojedynczy lunch

Tips

🍽️ Serving

Serve in a large, flat bowl to showcase the colors. Add a separate container with extra dressing for those who want more. It pairs wonderfully with hummus, grilled vegetables, or as a filling for pitas.

🥡 Storage

Store in an airtight container in the refrigerator for up to 48 hours. If the salad has been in the fridge, take it out 15–20 minutes before serving and optionally adjust the flavor with lemon juice and olive oil. Store the dressing separately for up to 3 days.

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