Couscous Salad Recipe

Gluten-free couscous: A type of couscous made from alternative grains like corn or rice, suitable for those with gluten intolerance.

Cherry tomatoes: Small, sweet tomatoes that add a burst of flavor and color to the salad.

Cucumber: Adds a refreshing crunch and hydrating quality to the salad.

Red onion: Provides a sharp, tangy flavor that balances the sweetness of the tomatoes.

Fresh parsley: Adds a fresh, herbaceous note to the salad.

Olive oil: Used as the base for the dressing, adding richness and depth.

Lemon juice: Adds a tangy, zesty flavor to the dressing.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a mild heat and depth to the dressing.

When preparing gluten-free couscous, ensure you fluff it with a fork after cooking to prevent clumping. This will help the couscous absorb the dressing more evenly, resulting in a well-mixed and flavorful salad.

• gluten-free couscous - Substitute with quinoa: Quinoa is naturally gluten-free and has a similar texture to couscous, making it a great alternative.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture to cherry tomatoes.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, making it a good substitute for cucumber.

• red onion - Substitute with green onions: Green onions provide a milder flavor and a nice color contrast, similar to red onions.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro offers a different but equally fresh and vibrant flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness to lemon juice.

• salt - Substitute with sea salt: Sea salt has a similar flavor profile and can be used in the same quantity.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor but offers a slightly different color.

• To store your couscous salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. Your couscous salad will stay fresh for up to 3-4 days.
• If you plan to enjoy the salad later, give it a good stir before serving to redistribute the olive oil and lemon juice dressing that may have settled at the bottom.
• For freezing, portion the couscous salad into individual servings. This makes it easier to thaw only what you need.
• Use freezer-safe containers or resealable plastic bags. Make sure to remove as much air as possible to prevent freezer burn.
• Label each container or bag with the date. This helps you keep track of how long the salad has been stored.
• When you're ready to enjoy the frozen couscous salad, transfer it to the refrigerator to thaw overnight. This gradual thawing process helps maintain the texture and flavor.
• Once thawed, give the salad a good mix. You might want to add a bit more olive oil and lemon juice to freshen up the flavors.
• Avoid freezing the cherry tomatoes and cucumber if possible, as they can become mushy upon thawing. Consider adding fresh ones after thawing for the best texture.
• If you find the salad a bit dry after thawing, a splash of olive oil or a squeeze of lemon juice can revive its zest.

• For a quick and easy method, place the couscous salad in a microwave-safe dish. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even reheating.

• If you prefer a more gentle reheating method, use a stovetop. Transfer the couscous salad to a non-stick skillet. Add a splash of olive oil or a few tablespoons of water to prevent sticking. Warm over medium-low heat, stirring occasionally until heated through.

• For a fresh and vibrant twist, consider reheating only the couscous portion. Separate the cherry tomatoes, cucumber, and red onion from the couscous. Warm the couscous using one of the methods above, then mix it back with the chilled vegetables and parsley before serving.

• If you have a steamer, place the couscous salad in a heatproof bowl and steam for about 5 minutes. This method helps maintain the texture and moisture of the couscous.

• For an oven method, preheat your oven to 300°F (150°C). Spread the couscous salad evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until warmed through.

• Saucepan: used to cook the gluten-free couscous according to the package instructions

• Large mixing bowl: used to combine the cooked couscous, cherry tomatoes, cucumber, red onion, and parsley

• Small bowl: used to whisk together the olive oil, lemon juice, salt, and black pepper

• Whisk: used to mix the dressing ingredients thoroughly

• Knife: used to halve the cherry tomatoes, dice the cucumber, and finely chop the red onion and parsley

• Cutting board: used as a surface for chopping the vegetables and herbs

• Measuring cups: used to measure out the couscous, cherry tomatoes, cucumber, red onion, parsley, and olive oil

• Measuring spoons: used to measure out the lemon juice, salt, and black pepper

• Serving spoon: used to toss the salad and serve it immediately or transfer it to a container for refrigeration

Prep ingredients in advance: Chop the cherry tomatoes, cucumber, red onion, and parsley ahead of time and store them in the fridge.

Use pre-cooked couscous: Buy pre-cooked gluten-free couscous to skip the cooking step entirely.

Make the dressing ahead: Whisk together the olive oil, lemon juice, salt, and black pepper and store in a jar.

Batch cooking: Double the recipe and store portions for quick meals throughout the week.

Use a food processor: Quickly chop the vegetables using a food processor to save time.