Description
A light and refreshing Mediterranean couscous salad packed with fresh vegetables and herbs.
Ingredients
Scale
- 1 cup couscous
- 1 1/4 cups boiling water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Place couscous in a bowl and pour boiling water over it. Cover and let sit for 5 minutes.
- Fluff couscous with a fork and let cool.
- Add cucumber, tomatoes, red onion, olives, feta, and parsley to the couscous.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over salad and toss gently.
- Serve chilled or at room temperature.
Notes
- Use pearl couscous for a different texture.
- Add grilled chicken or shrimp for extra protein.
- Store leftovers in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg