Mediterranean Couscous Salad
Fresh couscous salad with cucumber, tomatoes, feta, herbs, and lemon vinaigrette. Easy, healthy, and delicious.
Ingredients
- 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
Instructions
- 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.
Notes
- Chill couscous salad for a deeper flavor.
- Use block feta in brine for the best texture.