Description
A bright and fresh couscous salad with feta, cherry tomatoes, cucumbers, and a zesty lemon-olive oil dressing.
Ingredients
Scale
- 1 cup couscous
- 1 cup boiling 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
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- In a heatproof bowl, combine the couscous and boiling water. Cover tightly and let it sit undisturbed for 5 minutes.
- Fluff the couscous with a fork and spread it out to cool to room temperature.
- In a large bowl, combine cherry tomatoes, cucumber, red onion, Kalamata olives, feta, and parsley. Toss gently.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the couscous and vegetable mixture. Toss until well combined and adjust seasoning as needed. Serve chilled or at room temperature.
Notes
For extra flavor, add red wine vinegar or dried oregano. Substitute quinoa for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg