Mediterranean Couscous Salad
Looking for a fresh, healthy dish that’s bursting with vibrant flavors? This Mediterranean Couscous Salad is packed with colorful veggies, creamy feta, and a zesty dressing. Perfect for summer barbecues, picnics, or as a side dish, it’s a guaranteed crowd-pleaser!
Ingredients
- 1 cup couscous
- 1 1/4 cups boiling water
- 1 tablespoon olive oil
- 1 cucumber diced
- 1 cup cherry tomatoes halved
- 1/2 cup Kalamata olives pitted and sliced
- 1/4 cup red onion finely diced
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh mint chopped
For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the couscous:
- In a large bowl, combine the couscous with boiling water and 1 tablespoon of olive oil. Cover and let it sit for 5 minutes. Once the couscous has absorbed the water, fluff it with a fork to separate the grains. Let it cool to room temperature.
- Prepare the veggies:
- While the couscous is cooling, chop the cucumber, tomatoes, olives, and red onion.
- Make the dressing:
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
- Assemble the salad:
- Once the couscous has cooled, add the veggies, feta cheese, parsley, and mint. Pour the dressing over the salad and toss everything gently until well combined.
- Serve and enjoy:
- This salad is best served chilled, so let it sit in the fridge for at least 30 minutes before serving.
Notes
- Make ahead: This salad is great when made ahead of time. Let it sit in the fridge for a few hours, or even overnight, for the flavors to really marinate.
- Storing: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors continue to develop, making it even better!