Fresh Mediterranean Couscous Salad
A vibrant and refreshing couscous salad filled with fresh vegetables, olives, and feta, perfect for summer gatherings or light weeknight dinners.
Ingredients
Salad Ingredients
- 1 cup couscous Use whole wheat couscous for a healthier option.
- 1.25 cups vegetable broth For cooking couscous.
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium bell pepper, diced
- 0.5 medium red onion, finely chopped
- 0.5 cup Kalamata olives, sliced
- 0.25 cup feta cheese, crumbled Can be replaced with goat cheese.
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- to taste Salt and pepper
- to garnish Fresh parsley
Instructions
Preparation
- In a medium saucepan, bring the vegetable broth to a boil.
- Stir in the couscous, cover the pot, and then remove it from the heat. Let it sit for about 5 minutes before fluffing it with a fork.
- In a large bowl, combine the halved cherry tomatoes, diced cucumber, bell pepper, finely chopped red onion, and sliced Kalamata olives.
- Once the couscous is fluffed, add it to the bowl filled with your colorful vegetables and mix everything together gently.
- To make the dressing, whisk together olive oil, lemon juice, salt, and pepper in a small bowl. Pour it over the salad and toss gently to coat all the ingredients.
- Just before serving, fold in the crumbled feta cheese and sprinkle with fresh parsley.
- If preferred, chill the salad in the refrigerator before serving; it is delightful enjoyed cold or at room temperature.
Notes
This salad can be made ahead of time, allowing the flavors to meld beautifully. Store leftovers in an airtight container in the refrigerator for up to three days. For added protein, mix in chickpeas or grilled chicken. Try adding a sprinkle of sumac or fresh mint for additional flavor.