Description
A light and refreshing Mediterranean couscous salad made with juicy tomatoes, crisp cucumber, fresh herbs, chickpeas, and creamy feta cheese. Tossed in a lemony za’atar dressing, this flavorful salad is perfect as a side dish or simple meal.
Ingredients
- 1 cup couscous
- 1 cup boiling water or broth
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely sliced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons za’atar seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/2 cup feta cheese, crumbled
- 1 cup cooked chickpeas, drained and rinsed
Instructions
- Prepare the couscous according to the package instructions using boiling water or broth.
- Fluff the cooked couscous with a fork and allow it to cool slightly.
- Meanwhile, chop the cherry tomatoes, cucumber, red onion, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, za’atar seasoning, salt, and black pepper.
- Place the couscous into a large mixing bowl.
- Add the tomatoes, cucumber, red onion, parsley, mint, and chickpeas.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Top with crumbled feta cheese before serving.
- Serve chilled or at room temperature.
Notes
- Pearl couscous can be used for a chewier texture.
- Add avocado or kalamata olives for extra Mediterranean flavor.
- Roasted vegetables like zucchini or bell peppers work well in this salad.
- Goat cheese can replace feta for a creamier finish.
- Toasted almonds or pine nuts add delicious crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If the couscous absorbs too much dressing, refresh with extra olive oil and lemon juice before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
