15-Minute Couscous Salad

This quick salad is something that I make often when I want a healthy lunch but one that doesn’t take a lot of effort. Couscous is the perfect no-effort food. The kind you buy in most supermarkets is already cooked and just needs to be rehydrated in hot water – something that takes all of five minutes, during which time you can chop up your vegetables and make an easy dressing. Often when I’m writing an article and I’m “in the zone”, cooking an elaborate meal just isn’t appealing, and this couscous salad is the perfect easy way out.

15-Minute Couscous Salad
This salad is the perfect fast light lunch, and also packs well to bring to work or to a picnic, potluck, or BBQ.  Serves 2 as a light lunch or 4 as a side dish.

½ cup instant couscous
½ cup boiling water
3 tbsp olive oil, plus extra
2 tbsp apple cider vinegar
3 tbsp chopped fresh herbs (I used basil)
1 cucumber
1 ½ cups grape tomatoes
salt and pepper

In a heatproof bowl, rub the couscous with a dribble of olive oil (this will keep the grains from sticking together). Add the boiling water, cover the bowl, and let sit for five minutes.

Cut the cucumber into bite-size chunks and halve the grape tomatoes. By this time, the couscous should be ready. Fluff the cooked couscous grains with a fork, then put the bowl of couscous in the refrigerator to cool for 5-10 minutes.

In a small bowl, whisk together the apple cider vinegar and the olive oil until emulsified (add a little extra olive oil if it isn’t coming together). Season the dressing with salt and pepper.

Toss all the ingredients together (veggies, cooled couscous, herbs and dressing). Adjust seasonings to taste and serve.

This salad can be made ahead of time and stored in the refrigerator until time to serve.