This Mediterranean couscous salad is vibrant, refreshing, and packed with flavor. It’s perfect as a side dish or a light main course, making it ideal for summer gatherings or meal prep.
Ingredients
- 1 cup couscous
- 1 1/4 cups vegetable broth (or water)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Juice of 2 lemons
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the Couscous:
- In a saucepan, bring the vegetable broth (or water) to a boil. Add the couscous, stir, cover, and remove from heat. Let it sit for about 5 minutes until the couscous absorbs the liquid. Fluff with a fork and let it cool.
- Prepare the Vegetables:
- In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, and mint.
- Combine Ingredients:
- Once the couscous has cooled, add it to the bowl with the vegetables. If using feta cheese, add it at this stage.
- Dress the Salad:
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour over the couscous salad and toss gently to combine.
- Serve:
- Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld. This salad can be enjoyed cold or at room temperature.
Tips for Customization
- Add Protein: Include chickpeas or grilled tofu for additional protein.
- Vegetable Variations: Feel free to add bell peppers, artichoke hearts, or roasted vegetables based on your preference.
- Herb Options: Experiment with other herbs like basil or dill for different flavor profiles.
This Mediterranean couscous salad is a delightful alternative that brings together fresh ingredients and vibrant flavors. It’s not only easy to prepare but also perfect for any occasion—whether you’re hosting a gathering or looking for a quick lunch option. Enjoy this healthy and delicious dish!