Lemony couscous with cucumber and herbs
Couscous makes a useful base for a lunch that can be assembled while the kettle boils. Cool it appropriately before adding crisp vegetables, then keep the finished salad chilled until you eat.
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Lemony couscous with cucumber and herbs
Ingredients
How to make it
- Place couscous in a heatproof bowl and add boiling water and salt following the packet ratio. Cover for the stated standing time, usually about 5 minutes.
- Fluff with a fork and spread in a shallow dish to release steam. Do not leave it at room temperature for extended periods.
- Whisk oil with lemon juice. Fold through the couscous with cucumber, tomatoes and parsley.
- Serve promptly or refrigerate in a covered container. Stir before serving and adjust the lemon to taste.
Make it work in your kitchen
Packet ratios vary, so the manufacturer’s instructions take priority over a generic water amount. Mint can replace some parsley. To make the lunch more substantial, add drained canned chickpeas. Keep additions in proportion so the grain stays light rather than becoming a container for every leftover in the fridge.
Sources & further reading
Source material and official guidance. Original practical suggestions are editorial content, not statements from the organisations below. Selected references checked September 24, 2026; publication dates and context are stated in each article.
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