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–+ servings
Couscous Salad

Refreshing Couscous Salad: Quick & Healthy Mediterranean Delight

This Couscous Salad is a quick and healthy dish featuring fluffy couscous, vibrant veggies, and a zesty lemon dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup couscous use instant for quicker prep
  • 1 cup vegetable broth or use water for a lighter option
  • 1 cup cherry tomatoes diced; red bell peppers can be substituted
  • 1 medium cucumber English or Persian are excellent choices
  • 1 small red onion or use green onions for a milder taste
  • 1 medium bell pepper or roasted red peppers for a smoky flavor
  • ½ cup Kalamata olives pitted; any salted olives can substitute
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh mint chopped
  • ½ cup feta cheese crumbled; omit for dairy-free version
For the Dressing
  • ⅓ cup extra virgin olive oil do not skip this for the dressing
  • 1 medium lemon juiced; fresh is best
  • 1 clove minced garlic reduce if raw feels too potent
  • 1 teaspoon dried oregano or substitute with Italian seasoning
  • to taste salt adjust to your preference
  • to taste black pepper adjust to your preference

Equipment

  • medium saucepan
  • Large mixing bowl
  • small bowl
  • Fork
  • Spatula

Method
 

Cooking Instructions
  1. Bring 1 cup of vegetable broth to a boil in a medium saucepan. Remove from heat and stir in 1 cup of couscous, cover, and let sit for 5 minutes.
  2. Fluff the couscous with a fork and allow to cool on a plate for 10-15 minutes.
  3. Wash and dice 1 cup of cherry tomatoes, 1 cucumber, and 1 bell pepper. Finely chop ¼ cup each of fresh parsley and mint, and combine in a large bowl.
  4. In a small bowl, whisk together ⅓ cup of olive oil, the juice of 1 lemon, 1 minced garlic clove, 1 teaspoon of oregano, and a pinch of salt and pepper.
  5. Add cooled couscous, ½ cup of Kalamata olives, and ½ cup of feta to the veggie mixture. Gently fold them together.
  6. Drizzle dressing over the salad and toss gently until well combined.
  7. Cover and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 24gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

For additional proteins, consider adding grilled chicken, chickpeas, or shrimp. Use the freshest vegetables to enhance flavor.

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