5-Day Couscous with Vegetables and Herbs Recipe

Introduction

5-Day Couscous is a simple, versatile dish perfect for meal prep and healthy eating throughout the week. This recipe combines fluffy couscous with fresh vegetables and herbs for a light and flavorful meal.

Ingredients

• Couscous – 1 cup
• Mixed vegetables (e.g., bell peppers, cucumbers, tomatoes) – 2 cups, chopped
• Fresh herbs (such as parsley, mint, or cilantro) – 1/4 cup, chopped
• Water or vegetable broth – 1 cup
• Olive oil – 1 tablespoon (optional)
• Salt – to taste

Instructions

1. Step 1: Place couscous in a large bowl and pour boiling water or vegetable broth over it. Cover and let it soak for about 5 minutes until the liquid is absorbed and the couscous is tender.
2. Step 2: Fluff the couscous with a fork to separate the grains. Add chopped vegetables, herbs, olive oil, and salt. Mix well to combine all ingredients evenly.

Tips & Variations

• For extra flavor, toast the couscous in a dry pan before soaking it in hot liquid.
• Add your favorite nuts or seeds for crunch, such as toasted almonds or pumpkin seeds.
• Use lemon juice or a splash of vinegar for a bright, tangy finish.
• Include cooked chickpeas or feta cheese to add protein and richness.

Storage

Store the couscous in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or enjoy chilled as a salad. If it feels dry after refrigeration, fluff with a little olive oil or lemon juice before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant couscous for this recipe?

Yes, instant couscous works well and is quick to prepare since it only requires soaking in hot liquid for a few minutes.

What vegetables work best in couscous salads?

Crunchy vegetables like cucumbers, bell peppers, and carrots, as well as juicy tomatoes and fresh herbs, add great texture and flavor to couscous dishes.

5-Day Couscous with Vegetables and Herbs Recipe

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★★★★★

4.4 from 51 reviews

A simple and versatile 5-day couscous recipe that features fluffy couscous soaked to perfection and mixed with fresh vegetables and herbs, making it a perfect meal prep option for a nutritious and easy-to-enjoy grain salad throughout the week.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Couscous

• 1 cup couscous
• 1 cup boiling water or vegetable broth
• 1 tablespoon olive oil
• Salt to taste

Vegetables

• 1 cup chopped cucumber
• 1 cup cherry tomatoes, halved
• 1/2 cup diced bell peppers (any color)
• 1/4 cup finely chopped red onion

Herbs and Seasoning

• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• Juice of 1 lemon
• Salt and pepper to taste
• Optional: 1 tablespoon olive oil for dressing

Instructions

1. Prepare the couscous: In a large bowl, place the couscous and sprinkle salt over it. Pour 1 cup of boiling water or vegetable broth over the couscous, cover tightly with a lid or plastic wrap, and let it soak for about 5 to 10 minutes until all liquid is absorbed and couscous is tender.
2. Fluff the couscous: Using a fork, gently fluff the couscous to separate the grains and prevent clumping. Stir in 1 tablespoon of olive oil to add flavor and prevent sticking.
3. Prepare the vegetables: Wash and chop cucumbers, cherry tomatoes, bell peppers, and red onion into bite-sized pieces ensuring even distribution throughout the dish.
4. Combine ingredients: Add the chopped vegetables and fresh herbs (parsley and mint) to the fluffed couscous. Drizzle lemon juice and an optional tablespoon of olive oil over the mixture. Season with salt and pepper to taste.
5. Mix well: Gently toss all ingredients together until evenly combined. Taste and adjust seasoning if necessary.
6. Store and serve: Transfer the couscous salad into an airtight container. Refrigerate for up to 5 days and serve cold or at room temperature as a main dish or side salad.

Notes

• For added protein, consider adding cooked chickpeas or grilled chicken to the couscous mix.
• Use vegetable broth instead of water for a richer flavor.
• Vegetables can be varied based on season and preference, such as adding grated carrots, zucchini, or roasted eggplant.
• Make sure couscous is completely cooled before covering and refrigerating to prevent sogginess.
• To keep dish fresh, add herbs after the couscous has cooled.

Keywords: couscous salad, 5-day meal prep, easy couscous recipe, mediterranean salad, vegetable couscous, healthy lunch, vegetarian meal prep