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Spring Couscous Salad with Basil Vinaigrette

Spring Couscous Salad with Basil Vinaigrette
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The Spring Couscous Salad with Basil Vinaigrette is a fresh, vibrant, and colorful dish that combines fluffy couscous with crisp seasonal vegetables and a fragrant homemade basil vinaigrette. Perfect as a light main or side, this salad celebrates the best of spring with lively flavors, balanced textures, and nutrient-rich ingredients for a satisfying, refreshing meal.

Ingredients

Scale

Salad Ingredients

  • 1 cup fine couscous
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/4 cup red onion, finely sliced

Basil Vinaigrette

  • 1 cup fresh basil leaves
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • Salt, to taste
  • Black pepper, to taste

Optional Extras

  • 2 tablespoons pine nuts, toasted
  • 1/4 cup crumbled feta cheese

Instructions

  1. Prepare the Couscous: Bring water or vegetable broth to a boil. Pour over the couscous in a heatproof bowl, cover, and let it steam for about 5 minutes until tender and fluffy. Fluff with a fork to separate the grains and set aside to cool slightly.
  2. Make the Basil Vinaigrette: In a blender or food processor, combine fresh basil leaves, lemon juice, olive oil, salt, and pepper. Blend until smooth to create a bright, herby dressing that will infuse your salad with fresh flavor.
  3. Chop the Vegetables: Dice cucumbers, halve cherry tomatoes, and finely slice red onion to add crisp texture and vibrant color to the salad.
  4. Combine and Toss: In a large bowl, mix the couscous and chopped vegetables. Pour over the basil vinaigrette and toss gently until everything is evenly coated and flavors meld beautifully.
  5. Garnish and Serve: Finish with optional toasted pine nuts or crumbled feta cheese if desired. Serve immediately or chill for 30 minutes to deepen the flavors before enjoying.

Notes

  • Fluff the couscous gently with a fork to keep grains light and separate.
  • Use fresh, young basil leaves for the most aromatic vinaigrette.
  • Adjust lemon juice and olive oil amounts to balance the dressing to your taste.
  • Prepare couscous ahead and refrigerate to save time.
  • Lightly toast pine nuts to enhance nuttiness without burning.

Nutrition

Keywords: spring salad, couscous salad, basil vinaigrette, fresh vegetables, healthy salad, Mediterranean salad, quick recipe, vegetarian, light meal

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