Ingredients
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- ½ red bell pepper, diced
- ¼ red onion, finely chopped
- ¼ cup Kalamata olives, sliced
- ¼ cup crumbled feta cheese (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon red wine vinegar
- ½ teaspoon dried oregano
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Instructions
Prepare the Couscous: Place the couscous in a large bowl. Pour the boiling water or vegetable broth over it, cover with a plate or lid, and let it sit for 5 minutes. Fluff with a fork to separate the grains.
Chop the Vegetables: While the couscous is soaking, prepare the tomatoes, cucumber, bell pepper, red onion, and olives.
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper.
Combine Everything: Add the chopped vegetables, feta cheese (if using), parsley, and mint to the couscous. Pour the dressing over the salad and toss everything gently to combine.
Serve: Let the salad sit for at least 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Substitute quinoa for couscous if you prefer a gluten-free option.
- This salad tastes even better after a few hours as the flavors develop.
- Add protein like chickpeas or grilled chicken for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Kosher
Nutrition
- Serving Size: 1 portion
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 8 mg
Keywords: Mediterranean salad, healthy couscous, summer dish, quick salad, vegetarian meal, easy side dish