Description
This Mediterranean couscous salad marries tender grains with tangy lemon zest, silky olive oil, briny olives, and crumbled feta, creating a refreshing symphony of textures and bright herb flavors in every bite.
Ingredients
- 1 cup couscous
- 1 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons extra virgin olive oil
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1/2 cup diced cucumber
- 1/2 cup halved cherry tomatoes
- 1/4 cup finely chopped red onion
- 1/4 cup crumbled feta cheese
- 2 tablespoons sliced Kalamata olives
Instructions
- In a small saucepan, bring water, olive oil, salt, and pepper to a boil.
- Remove from heat, stir in couscous, cover, and let stand for 5 minutes.
- Fluff couscous with a fork and transfer to a large mixing bowl.
- Whisk together lemon juice, lemon zest, and extra virgin olive oil then pour over couscous.
- Add parsley, mint, cucumber, tomatoes, red onion, and olives, then toss gently to combine.
- Sprinkle crumbled feta on top, give a final light stir, and serve chilled or at room temperature.
Notes
- This salad is best served chilled or at room temperature.
- For extra protein, add chickpeas or grilled chicken.
- Couscous can be substituted with quinoa for a gluten-free option.
- Store leftovers in an airtight container in the fridge for up to 2 days.