Couscous Lemon Salad

Couscous Lemon Salad with Zucchini

Couscous Salads are a great way to lower inflammation in the body. Help boost your body’s immune system and this couscous lemon salad is a simple recipe perfect for summer.

Did you know? Couscous is a great way to add extra plant protein to your diet and helps regulate thyroid function. While this plant protein has some health benefits.

Those who consume a gluten free diet should steer clear from this pasta mixture. Yes, couscous is actually pasta.

If you are a diabetic or gluten intolerant a healthier salad alternative is Quinoa Cucumber Chickpea Salad

Both salads are savory with grilled vegetables, fresh herbs, and spices. I love pairing each protein packed salad with juicy grilled fish.

I mean….seriously grilled fish and salads are the perfect meal idea.

What is Couscous?

Couscous is actually pasta made up of semolina and water.

Semolina is the name given to flour that is ground from durum wheat. Durum wheat is a very hard wheat and has more protein than wheat flour.

There are also three variations of couscous.

1) Israeli Couscous. Also known as pearl couscous. Is a type of couscous that is rolled into tiny balls and then toasted in the oven. That is the only thing that differentiates Israeli couscous from regular couscous.

2) Lebanese Couscous. Is the largest couscous of the three and it takes the longest to cook. Lebanese Couscous is still made with the same ingredients found in the other two variations. However, Lebanese couscous is formed into pea-sized balls. Which offers a richer, nuttier, taste and is larger in size than Moroccan couscous.

3) Moroccan Couscous. Can be cooked in just 5 minutes. That is due to its tiny texture. Moroccan couscous is the tiniest variety of couscous. And makes for a fast, simple, meal idea.

Tips for Making Couscous Lemon Salad with Zucchini

• When making couscous lemon salad I’d recommend using Moroccan couscous. Since this variation can be cooked in 5 minutes.
• Pan-sear zucchini for rich flavor and season with salt, pepper, garlic, and paprika. It only takes 5-7 minutes and gives the zucchini a nice crunch.
• For dressing use the juice of a lemon and light olive oil. I seasoned couscous salad with dill. However, If you are not a fan of dill use any dressing and seasoning you prefer.

Ingredients

There are many variations of couscous salad. When preparing this dish I went with something light. You may add more vegetables to your liking like fresh broccoli, red peppers, sliced onion.

The possibilities are endless and couscous is versatile. For this recipe I chose to keep things simple.

• Couscous
• Zucchini
• Cucumber
• Dill
• Olive Oil
• Lemon Juice
• Salt
• Pepper
• Garlic
• Paprika

Couscous: Use Moroccan couscous when making this lemon couscous salad. Moroccan couscous is the smallest of the varieties and cooks fast. Neareast couscous is a brand that is easy to find in most grocery stores and economically friendly.

Zucchini: I like crispy zucchini and when pan-seared this zucchini is a great couscous salad topper. Season with seasoning and cook for 5-7 minutes. Do not remove skin.

Cucumber: Cucumbers promote hydration, are high in nutrients, and are easy to add to your diet. No wonder cucumbers are a salad favorite.

Dill: Is low in calories and contains several vitamins and minerals. Dill is used for fish dishes, yogurt based sauces, like tzatziki sauce, and delicious with salmon.

Olive oil: Olive oil promotes weight loss, lowers blood pressure, and is considered a healthy fat.

Lemon Juice: I love to use fresh lemon for this salad. However, if you have bottled lemon juice on hand that will work!

Salt & Pepper: Season salad lightly with salt and pepper.

Garlic: Use garlic powder for faster cook time. Or saute minced garlic and add to salad.

Paprika: Season zucchini with paprika, garlic, salt & pepper. Pan-searing zucchini with seasoning adds a grilled taste to zucchini. And it’s divine!

How to Make Couscous Lemon Salad

• Heat pan and cook zucchini. Heat pan and cook zucchini. Sprinkle with paprika, salt, pepper, and garlic.
• Peel and dice cucumber. Peel and dice cucumber, remove seeds and set aside.
• Boil water & cook couscous. Boil water and cook couscous.
• Add all ingredients to the bowl & season. Add all ingredients to the salad bowl and season with salt, pepper, garlic, and dill. Drizzle with light olive oil and squeeze with fresh lemon juice.

Related Questions About Lemon Couscous Salad?

Should couscous salad be served hot or cold? You can eat couscous hot or cold. But since this is a salad with fresh vegetables. Chilled would be a delicious option. Let those delicious seasoning chill in the fridge. It Adds more flavor to this summer salad.

How do you know when couscous is done? Water will be completely absorbed and when you remove from heat and fluff with a fork. Couscous will be tender and soft.