Mediterranean Couscous Salad
A vibrant and refreshing Mediterranean Couscous Salad packed with colorful vegetables, zesty herbs, and fluffy couscous.
Ingredients
Main Ingredients
- 1 cup couscous
- 1.25 cups vegetable broth (or water)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 0.5 cup red onion, finely chopped
- 0.5 bell pepper, diced
- 0.5 cup Kalamata olives, pitted and sliced
- 0.25 cup feta cheese, crumbled (optional) Can be omitted for a dairy-free version.
- 0.25 cup fresh parsley, chopped
Dressing
- 0.25 cup olive oil
- 2 tablespoons lemon juice
- to taste Salt and pepper
Instructions
Preparation
- In a medium saucepan, bring the vegetable broth (or water) to a boil. Stir in the couscous, cover, and remove it from heat. Let it sit for about 5 minutes until the liquid is absorbed. Fluff with a fork and set aside to cool.
- While the couscous cools, chop the cherry tomatoes, cucumber, red onion, and bell pepper. Slice the Kalamata olives and crumble the feta cheese if using.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- In a large bowl, combine the cooled couscous, chopped vegetables, olives, feta cheese, and parsley. Drizzle the dressing over the top and gently stir until everything is well mixed.
- For the best flavors, allow the salad to chill in the refrigerator for at least 30 minutes before serving. Enjoy!
Notes
Leftover Mediterranean Couscous Salad can be stored in an airtight container in the refrigerator for up to three days. For optimal taste, enjoy it cold or gently reheat in the microwave.