Citrus Couscous Salad is a fresh side dish made with zucchini, tomatoes, onions, cilantro and garlic. Perfect for the hot summer days or to serve with anything.
Served cold, this Citrus Couscous Salad is a fresh side dish made with zucchini, tomatoes, onions, cilantro and garlic. Perfect for the hot summer days, or to serve with anything. salad is a great summer side dish. A great side kicks to any seafood, quiche or even on its own, a light main dish lunch. Plus, it’s a “done under 15 minutes” recipe and tastes fantastic, although the longest you let it in the fridge… the better the flavours will become. Usually, I do the couscous last second, but I always make too much. This way, I get some tasty leftovers for lunch the next day. This is one of those meals that gets better over time.
Tabbouleh Little Cousin
This tabbouleh cousin doesn’t use parsley but cilantro. Also, I’ve added a touch of lime because cilantro without lime… it’s like a burger without its bun. I’ve also exchanged the usual cucumber for some firmer and less watery zucchini. It brings a little crunch to the salad.
Bulgur or couscous?
Both are great for this recipe; you can use couscous or fine bulgur. They are similar in taste and texture, but Bulgur is slightly healthier. It contains four times the fibres of couscous and is lower in calories and carbohydrates.
Alternatives
I know… I know… cilantro is not for everyone. There are many cilantro haters out there… but good news! Fresh basil works perfectly too! Furthermore, if you don’t dig the raw zucchini, replace them with cucumber! Then a bit of feta and you get yourself a Greek couscous salad. That sounds like my next experiment… Yum!
Storage
You can keep the couscous salad in the fridge for up to 4 days without a problem.
To Serve it with
Citrus Couscous Salad
Ingredients
- 200 g couscous (or bulgur)
- 1/2 zucchini (cut into small cubes)
- 2 tomatoes (cut into small cubes)
- 2 hands cilantro leaves (chopped finely)
- 1 garlic clove (chopped finely)
- 5 tbsp olive oil (extra virgin)
- salt and pepper
- 2 limes (it's juice)
Instructions
- Add the couscous or bulgur to a bowl, add salt, 1 tbsp of olive oil and boiling water to top it (1 cm over).
- When ready, add all the olive oil left, lime juice and mix well until the couscous is separated.
- Add all the rest of the ingredients.
Notes
Nutrition
Enjoy!
2 Comments
I loved the addition of lime juice to this salad—most of the ingredients I had on hand which was awesome. I was wondering two things, though. Can I make this beforehand? If so, how long will it last? I might have missed it in the post. I was thinking of doing food prep for lunches.
Of course, you can make ahead even better; the flavours merge to perfection. It can last a few days easily in the fridge!