Bean

Lemon Couscous Salad

September 26, 2010
Author Notes

Quick, easy, healthy, and makes a delicious lunch. Add some feta or goat cheese to make a more protein-rich meal. —katiebakes

  • Serves 4
Ingredients
  • scant 2 cups water
  • 1 1/3 cups couscous
  • 1/2 cup finely chopped yellow squash
  • 1/3 cup sliced green onions
  • 1/4 cup sliced black olives
  • 1 garlic clove, pressed
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon freshly grated lemon rind
  • 2 teaspoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 4 teaspoons chopped fresh basil
  • 1/2 cup cooked edamame
In This Recipe
Directions
  1. In a medium size saucepan, bring water to a boil. Add couscous and next 4 ingredients; stir well, cover, remove from heat and let stand 5 minutes. Fluff with a fork.
  2. In a small cup, combine olive oil, lemon juice, salt, and lemon rind. Add to couscous along with parsley, mint, basil, and edamame.
  3. Serve immediately or chill.
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