Refreshing Vegetable Couscous Salad with Parmesan and Lemon-Oregano Dressing
Vegetable Couscous Salad with Parmesan: A Refreshing Summer Delight
This vibrant and fresh Vegetable Couscous Salad with Parmesan is the perfect dish for hot summer days. It’s quick to make, loaded with nutritious ingredients, and features a bright, zesty lemon-oregano dressing that pulls all the flavors together. Whether you’re hosting a summer potluck, packing a light lunch, or just craving a healthy side dish, this couscous salad will not disappoint.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Recipe Category: Lunch/Snacks
- Cuisine: Mediterranean, European
- Servings: Approximately 4 servings
- Difficulty Level: Easy
- Suitable for: Potluck, Summer gatherings, Quick lunches
Why You’ll Love This Recipe
Couscous is a versatile, light grain that pairs wonderfully with a variety of fresh vegetables, making it an ideal choice for a summer salad. This salad combines the subtle flavors of plum tomatoes, green onions, cucumber, and fresh parsley, with the richness of Parmesan cheese and the brightness of a lemon-oregano dressing. It’s simple to make, requiring no cooking skills beyond boiling water, and it comes together in just about 20 minutes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Vegetable broth | 1 cup |
| Chicken broth | 3/4 cup |
| Couscous | 1 cup |
| Plum tomatoes | 3, chopped |
| Green onions | 2, thinly sliced |
| Cucumber | 1/2, peeled and diced |
| Fresh parsley | 1/2 cup, chopped |
| Parmesan cheese | 1/4 cup, grated |
| Fresh lemon juice | 2 1/2 tablespoons |
| Olive oil | 2 tablespoons |
| Dried oregano | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Cayenne pepper | Pinch (optional) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 458.3 kcal |
| Total Fat | 22.8 g |
| Saturated Fat | 8.2 g |
| Cholesterol | 33.3 mg |
| Sodium | 789.1 mg |
| Carbohydrates | 42.8 g |
| Fiber | 4.2 g |
| Sugars | 3.7 g |
| Protein | 21.6 g |
Step-by-Step Instructions
1. Prepare the Broth and Couscous
Start by bringing the vegetable broth and chicken broth to a boil in a medium saucepan over medium heat. Once boiling, add the couscous to the pot, stirring to ensure it’s evenly distributed in the liquid. After that, remove the saucepan from the heat and cover it with a lid. Let the couscous sit for about 5 minutes to absorb the liquid. The couscous should be tender and fluffy once it has fully absorbed the broth.
2. Fluff the Couscous
After the couscous has absorbed all the broth, allow it to cool for a few minutes. Then, using a fork, fluff the couscous gently to separate the grains, ensuring there are no clumps. Transfer it to a large mixing bowl and set it aside while you prepare the rest of the salad.
3. Chop the Vegetables
Now, it’s time to prepare the vegetables. Dice the plum tomatoes into small cubes, slice the green onions thinly, and peel and chop the cucumber into small pieces. Add all the chopped vegetables to the bowl with the couscous.
4. Add Fresh Parsley and Parmesan
Chop the fresh parsley and add it to the bowl with the couscous and vegetables. Grate the Parmesan cheese and sprinkle it on top of the mixture. Toss everything gently to combine and evenly distribute the ingredients.
5. Prepare the Dressing
In a small bowl, whisk together the fresh lemon juice, olive oil, dried oregano, salt, black pepper, and a pinch of cayenne pepper if you prefer a little extra heat. This simple dressing will add a refreshing tang to the salad while complementing the savory Parmesan and bright vegetables.
6. Dress the Salad
Pour the prepared dressing over the couscous salad and toss it gently to ensure that all the ingredients are coated with the tangy lemon-oregano mixture.
7. Chill and Serve
To allow the flavors to meld together, cover the salad and refrigerate it for at least 2 hours. This will also help the salad to chill, making it even more refreshing for a summer meal. Before serving, allow the salad to come to room temperature for the best flavor.
Tips for Perfecting Your Salad
- Customizing Veggies: Feel free to switch up the vegetables based on what’s in season or your preferences. Bell peppers, zucchini, or even roasted eggplant would all make excellent additions.
- For a Vegan Version: Simply omit the Parmesan cheese or replace it with a vegan alternative.
- Make it Spicy: If you like a little heat, add a pinch of chili flakes or increase the cayenne pepper to your liking.
- Storage: This salad keeps well in the fridge for up to 3 days, making it perfect for meal prep or as leftovers.
Why This Salad is Perfect for Summer
The Vegetable Couscous Salad with Parmesan is a great summer dish because it requires minimal cooking, and it’s incredibly versatile. The couscous serves as a blank canvas for whatever fresh, seasonal vegetables you have on hand. Plus, the lemon dressing adds a zesty contrast to the richness of the cheese, while the fresh parsley brings a burst of color and freshness. It’s an ideal dish for potlucks, picnics, or a light lunch during the warm months.
Bonus: A Dish for All Occasions
Not only is this salad a great option for summer meals, but it’s also a fantastic dish for a variety of gatherings. The light, yet satisfying flavors of the couscous and vegetables paired with the salty tang of Parmesan make it an ideal side dish for barbecues, picnics, or even holiday feasts. Plus, it’s easy to make in large batches, so it’s a great choice when you need to feed a crowd.
Conclusion
In just 20 minutes, this Vegetable Couscous Salad with Parmesan becomes a wholesome, flavorful dish that’s both satisfying and refreshing. It’s the perfect balance of textures and flavors—from the fluffy couscous and crisp vegetables to the creamy Parmesan and tangy dressing. Whether you’re making it for yourself or sharing it with others, this salad will undoubtedly become a summer favorite.
