A refreshing and vibrant couscous salad perfect for summer gatherings.
Combine the lemon juice, olive oil, cinnamon, cayenne pepper, and salt in a jar. Shake well to mix.
Use a jar with a tight lid to ensure the dressing mixes thoroughly.
Bring water to a boil in a medium saucepan. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes.
Fluff the couscous with a fork after cooking to separate the grains.
Steam the carrots and bell pepper until tender-crisp, about 3 minutes.
Rinse the steamed vegetables under cold water to retain their vibrant color.
Combine the couscous, steamed vegetables, red onion, and parsley in a large bowl.
Chop the parsley finely for even distribution.
Pour the dressing over the salad and mix well. Refrigerate for at least 1 hour before serving.
Refrigerating allows the flavors to meld together beautifully.
