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Spring Couscous Salad with Basil Vinaigrette

Spring Couscous Salad with Basil Vinaigrette
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A vibrant and refreshing Spring Couscous Salad with Basil Vinaigrette featuring fluffy couscous, crisp spring vegetables, and a fragrant basil dressing. Perfect for quick, healthy lunches or gatherings, offering a delightful balance of textures and bright flavors.

Ingredients

Scale

Main Ingredients

  • 1 cup couscous
  • 1 cup boiling water or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup radishes, thinly sliced
  • 2 green onions or 2 tablespoons chives, chopped

Basil Vinaigrette

  • 1/4 cup fresh basil, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey or maple syrup
  • Salt, to taste
  • Black pepper, to taste

Optional Additions

  • Grilled chicken, shrimp, tofu, or chickpeas for protein
  • Toasted pine nuts, almonds, or walnuts
  • Snap peas, asparagus, or bell peppers
  • Crumbled feta or goat cheese
  • Pinch of chili flakes or dash of harissa

Instructions

  1. Prepare the Couscous: Bring 1 cup of water or vegetable broth to a boil. Pour the boiling liquid over 1 cup of couscous in a bowl, cover it, and let it sit for about 5 minutes until the couscous absorbs the liquid and becomes tender. Fluff gently with a fork to separate the grains.
  2. Chop the Fresh Vegetables: While the couscous cooks, dice the cucumbers, halve the cherry tomatoes, thinly slice the radishes, and chop the green onions or chives. These fresh vegetables add crunch and vibrancy to the salad.
  3. Make the Basil Vinaigrette: In a small bowl, whisk together finely chopped fresh basil, extra virgin olive oil, lemon juice, honey or maple syrup, salt, and black pepper until emulsified and aromatic. This dressing enhances the flavors of the salad.
  4. Combine Ingredients: In a large mixing bowl, toss the fluffed couscous with the chopped vegetables. Pour the basil vinaigrette over the salad and stir gently to evenly coat everything without crushing the veggies.
  5. Final Touch and Serve: Taste the salad and adjust seasoning with more salt, pepper, or lemon juice if needed. Chill briefly if desired, then serve garnished with whole basil leaves or freshly cracked black pepper for extra aroma and visual appeal.

Notes

  • Use fresh basil for the brightest flavors.
  • Do not overcook couscous; fluff immediately after cooking to keep it airy.
  • Chop vegetables uniformly for balanced texture in every bite.
  • Adjust acidity and sweetness in the vinaigrette gradually to find your perfect balance.
  • Serve the salad cold or at room temperature for best flavor.
  • Store leftovers in an airtight container in the fridge for up to 3 days; keep dressing separate for freshness.
  • Freezing is not recommended as fresh vegetables and dressing texture will degrade.
  • This salad is best enjoyed chilled or at room temperature; avoid reheating.

Nutrition

Keywords: spring salad, couscous salad, basil vinaigrette, healthy lunch, vegetarian salad, gluten free option, quick salad, fresh vegetables

Find it online: https://gourmetglazing.com/spring-couscous-salad-with-basil-vinaigrette/