Description
A light and refreshing couscous salad with juicy cherry tomatoes, fresh herbs, cucumber, and a bright lemon dressing for a vibrant and flavorful dish.
Ingredients
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1/4 cup diced cucumber
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Place the couscous in a bowl and pour boiling water or vegetable broth over it.
- Cover the bowl and let it sit for about 5 minutes until the couscous absorbs the liquid.
- Fluff the couscous gently with a fork to separate the grains.
- Add halved cherry tomatoes, diced cucumber, chopped parsley, and chopped mint to the bowl.
- Drizzle olive oil and lemon juice over the mixture.
- Season with salt and black pepper.
- Toss everything together until well combined.
- Sprinkle crumbled feta cheese on top if desired before serving.
Notes
- Chickpeas or grilled chicken can be added for a heartier salad.
- Diced bell peppers or olives add extra Mediterranean flavor.
- Goat cheese can replace feta for a tangier taste.
- Whole wheat couscous can be used for extra fiber.
- Store the salad in an airtight container in the refrigerator for up to 3 days.
- Add a small drizzle of olive oil or lemon juice before serving to refresh the flavors.
- For a vegan version, omit the feta or use a plant-based cheese alternative.
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 3g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
