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Couscous Salad

A vibrant, flavorful salad infused with fresh vegetables and herbs, perfect for gatherings or a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Couscous You can use regular or whole grain for a nuttier flavor.
  • 1 cup Vegetable Broth Adds depth; can be swapped with water.
  • 1 cup Cherry Tomatoes, halved Sweet and juicy.
  • 1 Cucumber, diced For a refreshing crunch.
  • 1 Bell Pepper, diced Choose any color for aesthetic appeal.
  • 1/4 Red Onion, finely chopped Soak in water beforehand to mellow the flavor.
  • 1/2 cup Fresh Parsley, chopped Herbaceous notes; mint is an alternative.
  • 1/2 cup Feta Cheese, crumbled Creamy and salty; can be omitted or swapped for vegan cheese.
  • 1/4 cup Olive Oil For a silky dressing.
  • 1 Lemon Juice, from 1 lemon Brightens the dish.
  • Salt and Pepper To taste.

Method
 

Preparation
  1. In a small pot, bring vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let it sit for about 5 minutes.
  2. Use a fork to fluff the couscous gently after it has absorbed the broth.
  3. Chop the cherry tomatoes, cucumber, bell pepper, and red onion.
  4. In a large mixing bowl, combine the fluffed couscous with the chopped vegetables and parsley.
  5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until emulsified.
  6. Drizzle the dressing over the couscous mixture and gently toss together.
  7. Top with crumbled feta cheese.
Serving
  1. Serve this Couscous Salad warm, at room temperature, or chilled.

Notes

For added depth, toast couscous in a dry skillet for 3-4 minutes before cooking. Allowing the salad to sit for an hour enhances the flavors.