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As the days grow warmer and the sun shines brighter, the allure of light, refreshing meals becomes undeniable. One such dish that perfectly encapsulates this seasonality is the Zesty Lemon Basil Couscous Salad. Bursting with vibrant flavors and an array of fresh ingredients, this salad is not only a feast for the eyes but also a wholesome addition to your dining table.

Lemon Basil Couscous Salad

Discover the refreshing Zesty Lemon Basil Couscous Salad, a vibrant and healthy dish perfect for warm days. This salad combines fluffy couscous with fresh vegetables like cherry tomatoes, cucumbers, and bell peppers, all enhanced by a zesty lemon dressing. It's suitable for various diets, making it an ideal choice for summer gatherings, picnics, or meal prep. Enjoy the delightful flavors and nourishing ingredients that make every bite a celebration of summer!
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Ingredients
  

1 cup couscous

1 ¼ cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cucumber, diced

¼ red onion, finely chopped

½ bell pepper (any color), diced

¼ cup fresh basil leaves, chopped

¼ cup feta cheese, crumbled (optional)

½ cup cooked chickpeas (canned, drained and rinsed)

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

Zest of 1 lemon

Salt and freshly cracked black pepper to taste

Instructions
 

Cook the Couscous: In a medium saucepan, bring the vegetable broth or water to a rolling boil over medium-high heat. Once boiling, stir in the couscous, then immediately remove the pot from the heat. Cover with a lid and allow it to sit for 5 minutes to absorb the liquid. Afterward, use a fork to fluff the couscous, breaking up any clumps, and set it aside to cool completely.

    Prepare the Vegetables: While the couscous is cooling, carefully chop the cherry tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces. Transfer the chopped vegetables to a large mixing bowl to combine.

      Mix the Dressing: In a small bowl, combine the olive oil, fresh lemon juice, lemon zest, salt, and freshly cracked black pepper. Whisk the ingredients together until emulsified. Taste and adjust the seasoning according to your preference.

        Combine Ingredients: Once the couscous has cooled to room temperature, add it to the bowl containing the chopped vegetables. Stir in the cooked chickpeas and chopped fresh basil. Pour the prepared dressing over the entire mixture.

          Toss and Serve: Gently fold all the ingredients together with a spatula or spoon until they are evenly distributed and coated in the dressing. If you're using feta cheese, sprinkle it on top of the salad at this stage for a creamy finish.

            Chill: For optimal flavor, cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This allows the ingredients to intermingle and develop a vibrant taste.

              Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings

                - Presentation Tips: Serve the salad in a large, shallow bowl or individual plates, garnished with additional basil leaves and a lemon wedge on the side for an extra refreshing touch. Enjoy!