Mediterranean Couscous Salad
Fresh couscous salad with cucumber, tomatoes, feta, herbs, and lemon vinaigrette. Easy, healthy, and delicious.
Course Salad, Side Dish
Cuisine Mediterranean
- Pearl Couscous – 1 cup 170g
- English Cucumber – 1 medium 300g, diced
- Cherry Tomatoes – 1 pint 340g, halved
- Red Onion – ½ small 75g, finely diced
- Feta Cheese – 4 oz 115g, crumbled
- Fresh Parsley – ¼ cup 15g, chopped
- Fresh Mint – 2 tbsp 10g, chopped
- Lemon Juice – 3 tbsp 45ml
- Olive Oil – ¼ cup 60ml
- Garlic – 1 clove 3g, minced
- Dried Oregano – ½ tsp 1g
- Salt – ½ tsp 3g
- Black Pepper – ¼ tsp 1g
Cook couscous in salted boiling water until tender, 8–10 minutes.
Fluff and cool couscous on a tray.
Dice cucumber, halve tomatoes, chop onion.
Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper for vinaigrette.
Combine couscous, vegetables, feta, parsley, and mint in a bowl.
Toss with vinaigrette until coated.
Chill 30 minutes for best flavor.
Adjust seasoning before serving.
Serve cold.
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Chill couscous salad for a deeper flavor.
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Use block feta in brine for the best texture.