In a small bowl, whisk together the lemon zest, lemon juice, and extra-virgin olive oil.
Pour the dressing over the couscous salad and toss gently to combine.
Season with freshly ground black pepper to taste.
Chill in the refrigerator for at least 10 minutes before serving for best flavor.
Serving and Storage Tips:
Serve the salad chilled or at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Stir before serving to redistribute the dressing.
Variations:
Add crumbled feta cheese for a creamy, tangy twist.
Mix in chickpeas for extra protein.
Substitute quinoa for couscous for a gluten-free option.
Include roasted vegetables like zucchini or bell peppers for a deeper flavor.
FAQ:
Q: Can I make this salad ahead of time?
A: Yes! It actually tastes better after the flavors have melded for a few hours.
Q: Can I use dried herbs instead of fresh?
A: Fresh herbs are best for flavor, but if needed, use about 1/3 the amount of dried herbs.
Q: What can I serve this salad with?
A: It pairs beautifully with grilled chicken, fish, or even as a side to a veggie platter.
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