5-Day Couscous with Vegetables and Herbs Recipe
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.
- 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
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
- 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.
- 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.
- Prepare the vegetables: Wash and chop cucumbers, cherry tomatoes, bell peppers, and red onion into bite-sized pieces ensuring even distribution throughout the dish.
- 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.
- Mix well: Gently toss all ingredients together until evenly combined. Taste and adjust seasoning if necessary.
- 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
