Mediterranean Couscous Salad
Light and fresh Mediterranean couscous is quick, easy and delicious. Loaded with fresh vegetables like tomatoes, bell peppers and cucumbers, it is a healthy side dish perfect for weeknight cooking.
Servings: 6 servings
Calories: 205kcal
Equipment
Ingredients
For the couscous
- 1 cup water
- 1 cup couscous
- 1/2 tsp. kosher salt
- 1 tbsp. olive oil
For the salad
- 3/4 cup seedless cucumber diced 1/2 inch
- 3/4 cup grape tomatoes quartered
- 1/2 cup bell pepper diced 1/2 inch
- 1/4 cup kalamata olives sliced
- 1/4 cup crumbled feta cheese omit if vegan
- 1/4 cup scallions green onions, diced
- 3 tbsp. fresh Italian flat leaf parsley, chopped
- 1 tbsp. fresh dill chopped
- 1 tbsp. fresh mint chopped
- 1 tbsp. lemon zest
For the dressing
- 2 tbsp. fresh lemon juice
- 2 tbsp. red wine vinegar
- 4 tbsp. olive oil
- 1 tsp. kosher salt
- 1 tsp. black pepper
Instructions
- Cook couscous
- Bring 1 cup water to a boil, add salt and olive oil.
- Add couscous, stir to combine and remove from heat. Cover and let sit for 5 minutes.
- Fluff cooked couscous with a fork and let cool completely.
- Make dressing
- In a small bowl, combine lemon juice, vinegar, salt and pepper. Whisk to combine.
- Slowly drizzle in olive oil while whisking constantly.
- Set aside until ready to assemble salad.
- Assemble salad
- In a medium bowl, combine cucumber, tomatoes, bell pepper, olives, feta, scallions, parsley, dill, mint and lemon zest.
- Add cooled couscous and toss to combine.
- Whisk dressing to emulsify again and pour over salad.
- Toss to combine and serve.
Notes
This recipes uses instant Moroccan couscous, not pearl couscous. However, you could substitute with that, if desired. Adjust cooking time according to package.
If dressing is too tart for your personal taste, add 1 tbsp honey or sugar.
Nutrition
Serving: 1g | Calories: 205kcal | Carbohydrates: 17g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 681mg | Fiber: 2g | Sugar: 2g