Description
This Couscous Summer Salad is a refreshing and flavorful dish perfect for a light lunch or side dish. Packed with fresh vegetables, herbs, and a zesty dressing, it’s a Mediterranean-inspired delight that’s easy to make and ideal for warm weather.
Ingredients
Scale
Couscous:
- 1 cup uncooked couscous
- 1 cup boiling water
- 1 tablespoon olive oil
Salad:
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Couscous: In a medium heatproof bowl, combine couscous with 1 tablespoon olive oil and boiling water. Let sit for 5 minutes, fluff with a fork, and cool.
- Prepare Salad: In a large bowl, combine couscous with tomatoes, cucumber, bell pepper, onion, feta, parsley, and mint.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, vinegar, Dijon mustard, garlic, salt, and pepper.
- Combine: Pour dressing over salad, toss gently to coat evenly.
- Serve: Serve immediately or chill for up to 2 hours before serving.
Notes
- Add chickpeas for extra protein.
- Substitute feta with goat cheese if preferred.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook (assembly), Stovetop (couscous)
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
