Couscous and Veggie Salad with Feta
Couscous salad is hearty, fresh, and easy to make. This gorgeous dish features fresh, seasonal ingredients like cucumber, red onion, herbs, and cherry tomatoes. Drizzle everything in a simple and bright lemon juice dressing!
Servings: 4 people
Ingredients
For the Couscous
- 1 cup dry Moroccan couscous
- 1 cup water
- salt and black pepper to taste
For the Salad
- 1/4 cup red onions
- 1 cup cherry tomatoes cut in half
- 1 1/2 cup cucumber chopped
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh mint chopped
- 3 tbsp feta cheese
For the Dressing
- 2 tbsp lemon juice
- 1/4 cup extra-virgin olive oil
- 1 tsp garlic minced
- salt and black pepper
Instructions
- In a medium saucepan, bring water to a boil. Once the water is boiling, turn off the stove and add couscous. Clover the saucepan with a lid and let sit for 5 minutes.
- Uncover, fluff with a fork, and set aside to let cool for 5 minutes more.
- In a mason jar or small bowl, pour the freshly squeezed lemon juice and olive oil. Add garlic, salt and pepper and whisk everything.
- In large bowl, add couscous, red onions, cherry tomatoes, cucumber, fresh parsley, mint and feta cheese. Stir really well. Pour the dressing on top and mix everything again.
- Taste and adjust the seasoning if you think it is necessary. Serve immediately.
Notes
- I like using whole wheat couscous to make the salad lighter, but you can use regular couscous if you prefer.
- You can also use pearl couscous if desired, but check the packaging and adjust cook time as necessary.
- I also prefer to use fresh herbs, but you can swap them for dried herbs too.
- If you do not have feta cheese, you can use cotija cheese, goat cheese, or any other crumbly cheese.
- To store: Place leftovers in an airtight container and refrigerate for 2-3 days. Salad will last longer (3-4 days) if you store dressing separately.
Nutrition
Serving: 1/4 | Calories: 288kcal | Carbohydrates: 31g | Protein: 6g | Fat: 15g | Cholesterol: 6mg | Sodium: 762mg | Potassium: 205mg | Fiber: 2g | Sugar: 2g