Broccoli and Cucumber Couscous Salad (25 Minutes)

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This broccoli and cucumber couscous salad is perfect for those who love a combination of crisp vegetables and light grains.

It brings together the crunchiness of broccoli, the coolness of cucumber, and the peppery bite of radishes, mixed with fluffy couscous and accented with red peppers.

Topped with hard-boiled egg and garnished with parsley, it’s not only nutritious but it’s a great salad way to enjoy a range of fresh produce.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 cup couscous
  • 1 cup boiling water
  • 2 cups broccoli florets, blanched
  • 1 cucumber, diced
  • 4 radishes, thinly sliced
  • 1 red pepper, diced
  • 2 hard-boiled eggs, chopped
  • 1/4 cup fresh parsley, chopped, for garnish
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions

  1. Prepare Couscous (10 minutes): Place the couscous in a large bowl. Pour boiling water over it, cover, and let it sit for 5 minutes. Fluff with a fork and allow it to cool.
  2. Blanch Broccoli (5 minutes): Bring a pot of water to a boil. Add broccoli florets and cook for 2 minutes until they are bright green and slightly tender. Drain and plunge into ice water to stop the cooking process. Drain again.
  3. Combine Salad Ingredients (5 minutes): In the bowl with the cooled couscous, add the blanched broccoli florets, diced cucumber, sliced radishes, diced red pepper, and chopped egg.
  4. Make Dressing (3 minutes): In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  5. Toss Salad (2 minutes): Drizzle the dressing over the salad and toss to combine everything evenly. Garnish with fresh parsley and enjoy!

Notes

For the best texture, ensure the couscous is fluffy and not overcooked. The vegetables should be fresh and crisp to add a delightful crunch to the salad.

The lemon dressing adds a bright, tangy flavor that complements the salad ingredients. This dish is a great way to enjoy a variety of vegetables in a light yet satisfying way.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 4g
  • Sodium: 200mg
  • Fat: 15g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Protein: 10g
  • Cholesterol: 95mg

Pair this with...

Garlic Naan

Start off by activating your yeast: combine warm water, a sprinkle of sugar, and active dry yeast in a bowl and let it sit until it's frothy. In a larger bowl, mix all-purpose flour and salt. Add in some yogurt and your frothy yeast mixture, mixing until you form a dough. Knead this dough on a floured surface until it's smooth and elastic. Let it rest in a greased bowl, covered, until it's doubled in size. In the meantime, finely mince some fresh garlic. Divide your risen dough into balls, rolling each into an oval shape. Sprinkle the garlic on top, pressing lightly so it sticks. Heat a skillet or griddle over medium-high heat. Cook each naan until it's puffy and has golden spots, roughly 2 minutes per side. Optional: brush with melted butter or ghee for added richness.

Fresh Fruit Salad

Start by gathering blueberries, kiwi slices, juicy orange segments, ripe strawberries, plump red grapes, sweet mango cubes, or whatever fruit you have on hand! Give everything a gentle mix in a large bowl. For a zesty twist, drizzle with a bit of fresh lime or lemon juice. Optionally, sprinkle with chopped fresh mint or a hint of honey to enhance the natural sweetness of the fruits. Serve chilled.

Simple Tomato Soup

Start with a can of whole tomatoes; they're a trusty shortcut to rich flavor. In a pot, sauté a diced onion until it’s soft. Add in a couple cloves of minced garlic, and let those aromatic buddies mingle. Pour in your tomatoes, break 'em up a bit, and add 2 cups of vegetable or chicken broth. For depth, sprinkle in some salt, pepper, and maybe a pinch of sugar to balance the acidity. Let everything simmer for about 20 minutes. Now, blend it until smooth. If you’re feeling fancy, swirl in a touch of cream for extra richness. Serve hot.

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