A vibrant and refreshing Mediterranean-inspired couscous salad, perfect for any occasion.
Bring the chicken broth to a boil in a medium saucepan.
Using a flavorful broth instead of water adds depth to the couscous.
Add the couscous to the boiling broth, remove from heat, and cover. Let it sit for 5 minutes.
Covering the couscous traps steam, ensuring it cooks evenly.
Fluff the couscous with a fork to separate the grains.
Fluffing prevents the couscous from clumping together.
Chop the grape tomatoes, cucumber, green onions, parsley, and mint, and combine them in a mixing bowl.
Chopping the vegetables uniformly ensures even distribution in the salad.
Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl.
Whisking emulsifies the dressing, creating a smooth consistency.
Combine the couscous with the vegetable mixture and drizzle the dressing over it. Toss gently to combine.
Tossing gently prevents the couscous from breaking apart.
Serve the salad in a bowl or plate, garnished with additional parsley if desired.
Serving the salad chilled enhances its refreshing flavors.
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