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When it comes to light, refreshing dishes that can elevate any meal, the Zesty Lemon Basil Couscous Salad stands out as a perfect option. This salad is not only a feast for the eyes but also a delightful combination of flavors and textures that makes it an ideal choice for a quick lunch, a side dish at a summer barbecue, or a centerpiece for a picnic spread. With its vibrant colors and zesty flavors, this couscous salad offers a delightful balance of freshness and satisfaction.

Lemon Basil Couscous Salad

Discover the vibrant flavors of Zesty Lemon Basil Couscous Salad, a perfect dish for any occasion. This refreshing salad combines fluffy couscous with sweet cherry tomatoes, crunchy cucumber, and aromatic basil, all brought together with a zesty lemon dressing. Ideal for picnics, barbecues, or a healthy lunch, this salad is not only visually appealing but packed with nutrients too. Enjoy it year-round and feel great about serving a dish that's both delicious and nourishing.
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Ingredients
  

1 cup couscous

1 ¼ cups boiling water

1 cup cherry tomatoes, halved

1 cucumber, diced into bite-sized pieces

1 bell pepper, diced (your choice of color)

½ red onion, finely chopped

1 cup fresh basil leaves, chopped coarsely

½ cup feta cheese, crumbled

¼ cup extra-virgin olive oil

¼ cup freshly squeezed lemon juice

Zest of 1 lemon

Salt and pepper to taste

Instructions
 

Cook the Couscous: In a large, heat-resistant mixing bowl, combine the couscous and the boiling water. Cover the bowl tightly with plastic wrap or a lid to trap the steam. Allow it to sit for about 5 minutes, or until the couscous has absorbed all the liquid. Afterward, use a fork to fluff the couscous and set it aside to cool to room temperature.

    Prepare the Vegetables: While the couscous cools, carefully wash and chop the cherry tomatoes in half, dice the cucumber into small cubes, chop the bell pepper, and finely slice the red onion. Transfer all the chopped vegetables into a spacious mixing bowl for easy combining.

      Incorporate the Basil and Feta: After the couscous has cooled, gently incorporate it into the bowl with the vegetables. Then, fold in the coarsely chopped basil leaves and crumbled feta cheese, being careful not to mash the feta.

        Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, lemon zest, and a pinch of salt and pepper. Taste and adjust the seasoning as necessary to enhance the flavors.

          Combine Everything: Drizzle the prepared dressing evenly over the couscous salad. Using a large spatula or spoon, gently toss all ingredients together until every component is well-coated in the dressing.

            Chill and Serve: Cover the bowl with plastic wrap and place the salad in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld beautifully. Serve the salad either chilled or at room temperature, garnished with extra basil leaves if desired.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                Presentation Tips: For an elegant presentation, serve the salad in individual bowls or on a large platter, adding a sprinkle of additional crumbled feta and a few fresh basil leaves on top for a burst of color.