Fantastic overnight salad – fresh, juicy and full of flavor recept

Name: Fantastic overnight salad – fresh, juicy and full of flavor
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g couscous; 500 ml warm vegetable stock; 1 red bell pepper, diced into small cubes; 1 cucumber, peeled and sliced into half-moons; 150 g cherry tomatoes, halved; 100 g red onion, finely chopped; 100 g fresh spinach, roughly chopped; 150 g cooked chickpeas (or canned, well rinsed); 50 g fresh herbs (mint, parsley, coriander); 100 g feta cheese (optional, for a creamy touch); 3 tablespoons extra virgin olive oil; juice of 1 lemon; 1 teaspoon ground cumin; ½ teaspoon sweet paprika; 1 teaspoon honey or maple syrup; salt and freshly ground black pepper to taste

i-Recipe.comRecipesFantastic overnight salad – fresh, juicy and full of flavor

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Easy to prepare
4 serving
20 minutes

Jan, 16. 12. 2025

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If you’re looking for a salad that tastes even better the next day, you’ve just found it. This fantastic overnight couscous salad is my secret weapon for days when I want something light, healthy and incredibly tasty. Just a few fresh ingredients, a simple lemon-herb dressing and a few hours in the fridge for the flavors to fully meld. In the morning you’ll be greeted by a colorful bowl full of freshness, energy and aroma – simply a salad with soul and style.

For 4 serving

Ingredients

For the salad:

400 g couscous
500 ml warm vegetable stock
1 red bell pepper, diced into small cubes
1 cucumber, peeled and sliced into half-moons
150 g cherry tomatoes, halved
100 g red onion, finely chopped
100 g fresh spinach, roughly chopped
150 g cooked chickpeas (or canned, well rinsed)
50 g fresh herbs (mint, parsley, coriander)
100 g feta cheese (optional, for a creamy touch)

For the dressing:

3 tablespoons extra virgin olive oil
juice of 1 lemon
1 teaspoon ground cumin
½ teaspoon sweet paprika
1 teaspoon honey or maple syrup
salt and freshly ground black pepper to taste

Preparation procedure

Preparing the couscous: Bring the vegetable stock to a boil and pour it over the couscous in a bowl. Cover with a plate or lid and let stand for 10 minutes. Then fluff the couscous with a fork so it stays light and doesn't clump.
Preparing the vegetables: Chop the bell pepper, cucumber, tomatoes, onion and spinach. If the onion is too sharp, briefly rinse it under cold water. Chop the fresh herbs and set everything aside.
Combining the ingredients: Add the chopped vegetables, chickpeas and chopped herbs to the cooled couscous. Gently toss so all the ingredients are evenly distributed.
Dressing: In a small bowl, mix the olive oil, lemon juice, cumin, paprika, honey, salt and pepper. Whisk with a fork or small whisk into a smooth emulsion.
Finishing the salad: Pour the dressing over the salad and mix thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 6–8 hours, ideally overnight. The next day the salad will be perfectly fragrant and well-balanced in flavor.
Serving: Before serving, add the crumbled feta cheese and you can garnish with a few fresh herb leaves.

Total preparation time

8 hours (including overnight resting)

Number of servings

4 servings

Conclusion

This overnight salad is proof that great taste doesn’t have to require complicated cooking. Overnight all the flavors meld, the couscous soaks up the lemon dressing and the vegetables retain their crispness. The result is a perfectly refreshing dish you can eat for lunch, dinner or as a light snack. Whether you take it to work, to a picnic or enjoy it at home, this salad simply never gets old.