Description
Mediterranean Couscous Salad is a light, refreshing, and vibrant dish made with pearl couscous, fresh vegetables, herbs, feta cheese, and a zesty lemon dressing.
Ingredients
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1 cup pearl couscous (Israeli couscous)
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1 1/4 cups water or vegetable broth
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1 cup cherry tomatoes, halved
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1 cucumber, diced
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1/4 red onion, finely chopped
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1/2 cup kalamata olives, sliced
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1/2 cup crumbled feta cheese
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1/4 cup chopped fresh parsley
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2 tablespoons chopped fresh mint (optional)
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2 tablespoons olive oil
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2 tablespoons lemon juice
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1 teaspoon red wine vinegar
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1/2 teaspoon dried oregano
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Salt and pepper to taste
Instructions
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In a medium saucepan, bring water or broth to a boil. Add couscous, reduce heat, cover, and simmer for about 10 minutes or until tender. Fluff with a fork and let cool.
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In a large bowl, combine cooked and cooled couscous with cherry tomatoes, cucumber, red onion, olives, feta, parsley, and mint.
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In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
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Pour dressing over the salad and toss to combine.
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Refrigerate for at least 30 minutes before serving for best flavor.
Notes
Can be made a day in advance; flavors deepen over time.
Use whole wheat couscous for added fiber and nutrients.
Optional add-ins: chickpeas, sun-dried tomatoes, roasted red peppers.