Description
A vibrant and refreshing Couscous Salad combining fluffy couscous with fresh vegetables, herbs, tangy lemon dressing, and creamy feta cheese. Perfect as a light lunch or a colorful side dish, this Mediterranean-inspired recipe is quick to prepare and bursting with bright flavors.
Ingredients
For the Couscous
- 1 cup water
- ½ teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 cup instant couscous
For the Salad
- ½ cup diced roma tomato (¼” dice)
- ½ cup diced english cucumber (¼” dice)
- ½ cup diced red bell pepper (⅛” dice)
- ½ cup canned garbanzo beans (rinsed)
- ¼ cup minced red onion
- ½ cup kalamata olives (pitted and sliced)
- 2 tablespoons feta cheese
- 1 teaspoon chopped parsley
- 1 teaspoon chopped mint
- 1 teaspoon chopped basil
- ¼ teaspoon dried oregano
For the Lemon Dressing
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
Instructions
- Cook the Couscous: In a medium saucepan, bring the water, ½ teaspoon kosher salt, and 2 tablespoons olive oil to a boil over high heat. Stir in the couscous quickly, turn off the heat, cover, and let it stand about 5 minutes until tender. Fluff the couscous with a fork, then let it cool completely. To speed cooling, transfer to a bowl and refrigerate.
- Assemble the Salad: In a large bowl, combine the cooled couscous with diced roma tomatoes, cucumber, red bell pepper, rinsed garbanzo beans, minced red onion, sliced kalamata olives, feta cheese, and fresh herbs including parsley, mint, basil, and dried oregano. Toss gently to mix.
- Make the Lemon Dressing: In a small bowl, whisk together lemon zest, lemon juice, red wine vinegar, kosher salt, and black pepper. Slowly drizzle in the 3 tablespoons olive oil while whisking continuously until the dressing thickens slightly.
- Toss and Serve: Pour the lemon dressing over the couscous salad and gently stir to coat all ingredients evenly. Serve immediately or chill slightly before serving for a refreshing dish.
Notes
- Instant couscous cooks quickly and does not require steaming.
- The salad can be made a few hours ahead and refrigerated; add dressing just before serving.
- Adjust herbs and seasoning to your preference.
- Can be served as a light main or as a side dish with grilled meats or seafood.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
