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6 servings
Preparation: 30 minutes

Greek couscous salad recipe - Ioanna's Notebook

2 cups plain couscous
2 cups vegetable broth
2 tbsp lemon juice
4 tbsp olive oil
1/2 cucumber, diced
2 tomatoes, diced
1 cup fresh parsley, chopped
1/2 onion, sliced
zest of 1 lemon
salt to taste

Bring broth to a boil and stir in couscous. Remove from heat, cover and let stand for 10 minutes. Remove lid, fluff with a fork, and allow to cool uncovered for about 15 minutes.
In a large salad bowl, put lemon juice, zest, olive oil, cucumber, tomatoes, onions, parsley, cooked couscous and stir together to combine. Season with salt and serve chilled.