Mediterranean Couscous Salad
This bright, fast couscous salad is fresh, wholesome, and perfect for any occasion, ready in under 20 minutes.
Ingredients
Main Ingredients
- 1 cup couscous (regular fine couscous) Swap to Israeli (pearl) couscous for a nuttier texture.
- 1.25 cups boiling water Use slightly more water if using Israeli couscous.
- 1 cup cherry tomatoes, halved
- 1 whole cucumber, diced (English cucumber is ideal)
- 0.5 whole red onion, finely chopped
- 0.5 cup Kalamata olives, pitted and sliced
- 0.5 cup feta cheese, crumbled Use vegan feta for dairy-free.
- 0.25 cup fresh parsley, chopped Or mix parsley and mint.
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed) Swap lemon for apple cider vinegar if you like a sharper dressing.
- Salt and pepper to taste
Instructions
Preparation
- Put the couscous in a medium bowl and pour 1 1/4 cups boiling water over it. Cover the bowl tightly and let sit for 5 minutes.
- After 5 minutes, uncover and fluff the couscous with a fork to separate the grains. Let it cool slightly.
- In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta, and chopped parsley.
- Add the fluffed couscous to the vegetable mixture and fold gently to combine.
Dressing and Serving
- In a small bowl, whisk together the olive oil, lemon juice, and a good pinch of salt and pepper. Taste and adjust seasoning.
- Pour the dressing over the salad and toss gently until everything is evenly coated. Serve chilled or at room temperature.
Notes
Store in an airtight container for 3–4 days in the refrigerator. For a heartier twist, add chickpeas or grilled chicken. For best flavor, whisk in reserved dressing just before serving.