The Lemony Couscous Salad I Make on Repeat All Summer time

This couscous salad brings collectively vibrant citrus, recent herbs, candy dried fruit, crunchy nuts, and heat spices for a aspect dish that is deeply flavorful but virtually easy. Impressed by the layered taste profiles present in North African and Mediterranean kitchens, this dish depends on a number of well-chosen substances, every taking part in a deliberate position, to create one thing way over the sum of its elements. Lemon zest and juice present sharp brightness; recent thyme provides natural complexity; and turmeric contributes a delicate earthiness and golden hue that is as visually interesting as it’s fragrant.

Couscous, the dish’s basis, is commonly underestimated—handled as an afterthought or bland filler fairly than a car for taste. However when ready correctly and seasoned thoughtfully, it is something however boring—it is the best base for a salad. I like to recommend cooking the couscous based on my easy, fluffy couscous recipe, by which the couscous is briefly soaked in chilly water as an alternative of boiling water, as most strategies do. Then, it’s cooked within the oven at a low temperature till the couscous is totally hydrated and warmed by way of. Baking the couscous unfold out on a baking dish ensures even cooking, guaranteeing mild, fluffy, separated couscous grains. After all, you’ll be able to ojust observe the couscous package deal instructions for cooking, however I assure it will not be as mild orfluffy as when cooked with my technique.

From there, the nice and cozy couscous grains are tossed with the dressing, a key method that enables it to take in the lemon juice, olive oil, and aromatics deeply and evenly. Because the salad rests, these flavors proceed to deepen and meld. In truth, I discovered in testing that this salad tastes even higher after an hour or two, and continues to enhance in taste as much as 24 hours, making it a sensible make-ahead possibility for gatherings, lunch prep, or low-effort weeknight meals.

Texture performs a necessary position. Roasted almonds ship a toasty crunch that stands out towards the tender couscous. Chopped dried apricots provide a candy, chewy distinction that makes every chunk dynamic. The ensuing dish hits a number of notes without delay—tangy, savory, candy, nutty—whereas staying balanced.

What additionally makes this salad a kitchen workhorse is its adaptability. The bottom recipe is versatile sufficient to accommodate many substitutions and additions. Do not have almonds? Strive pistachios, walnuts, or pine nuts. Desire golden raisins or chopped dates to apricots? Go proper forward. The recent thyme will be swapped with parsley, mint, or oregano, relying on what’s in your fridge. You may as well bulk the salad up with additions akin to cooked chickpeas, roasted greens, or crumbled feta to show it right into a extra substantial vegetarian essential dish. Nevertheless you play it, the bones of the recipe maintain robust.

Serve it heat or at room temperature. Fast to organize, make-ahead pleasant, straightforward to scale up, and filled with quite a lot of flavors and textures, this dish is simply as becoming as a potluck or picnic providing as it’s a easy aspect for roast rooster or grilled fish.

Cook dinner Mode
(Maintain display awake)