Lemon Herb Couscous Salad

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Bring the vegetable broth to a boil in a small saucepan.

   Omtrent 3 min

2. 2

   Place the couscous in a heatproof bowl, then pour the hot broth over it.

3. 3

   Cover the bowl tightly with a lid or plastic wrap and let it sit for 5 minutes, allowing the couscous to absorb the liquid.

   Omtrent 5 min

   Kokkens tips: Ensure the bowl is well-covered to trap the steam.

4. 4

   While the couscous rests, prepare the vegetables and herbs: dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and chop the fresh parsley and mint.

   Omtrent 7 min

5. 5

   In a small bowl, whisk together the lemon juice, olive oil, minced garlic, ground cumin, salt, and black pepper to create the dressing.

   Omtrent 2 min

   Kokkens tips: Taste and adjust seasoning as needed.

6. 6

   Once the couscous has absorbed the liquid, fluff it gently with a fork to separate the grains.

   Omtrent 1 min

7. 7

   Add the fluffed couscous to a large mixing bowl.

8. 8

   Stir in the diced cucumber, halved cherry tomatoes, finely diced red onion, chopped fresh parsley, and chopped fresh mint.

   Omtrent 1 min

9. 9

   Pour the prepared dressing over the couscous and vegetable mixture.

10. 10

    Toss everything together until well combined and coated with the dressing.

    Omtrent 1 min

11. 11

    For best flavor, let the salad rest in the refrigerator for at least 10 minutes before serving.

    Omtrent 10 min

    Kokkens tips: This allows the flavors to meld together.