Cucumber & herb couscous salad
Instant couscous provides a quick base for crunchy cucumber, tomatoes and herbs. Let the grains cool briefly before mixing so the vegetables stay crisp.
20 minutes, start to finishLet’s make it.
- 01
Step 1
Put couscous in a heatproof bowl with salt. Pour over boiling water, cover and stand 5 minutes, or follow the packet ratio.
- 02
Step 2
Fluff with a fork and spread on a plate for 5 minutes to release steam. Whisk oil and lemon juice in the serving bowl.
- 03
Step 3
Add couscous, cucumber, tomatoes, parsley and mint. Toss gently and taste before serving.
Make it your own.
- Fluff the grains before adding dressing so the couscous does not form dense clumps.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
