Healthy Mediterranean Couscous Salad
A vibrant and nutritious couscous salad packed with fresh vegetables and feta cheese, perfect for lunch or as a side dish.
Ingredients
Salad Ingredients
- 1 cup couscous quick-cooking grain
- 1 1/4 cups vegetable broth or water for cooking couscous
- 1 cup cherry tomatoes, halved for freshness
- 1 medium cucumber, diced adds crunch
- 1 medium bell pepper, diced for sweetness
- 1/4 medium red onion, finely chopped for flavor
- 1/2 cup feta cheese, crumbled adds creaminess
- 1/4 cup olives, sliced optional but recommended
Dressing Ingredients
- 2 tablespoons olive oil for dressing
- 1 tablespoon lemon juice freshly squeezed preferred
- Salt and pepper to taste for seasoning
- Fresh parsley for garnish adds color
Instructions
Preparation
- In a medium saucepan, bring the vegetable broth to a boil.
- Stir in the couscous, remove from heat, cover, and let it sit for about 5 minutes or until the couscous is fluffy.
- In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, and olives.
- Fluff the couscous with a fork and add it to the vegetable mixture.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Garnish with fresh parsley and serve immediately or refrigerate until ready to serve.
Notes
For variations, consider adding roasted vegetables, toasted nuts, or grilled chicken. Make ahead of time for meal prep, but add dressing shortly before serving.