Description
A light and refreshing couscous salad with fresh vegetables, olives, and feta, dressed with a lemon-olive oil vinaigrette.
Ingredients
Scale
- 1 cup couscous
- 1 1/4 cups boiling water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a bowl, place couscous and pour boiling water over it. Cover and let it steam for about 5 minutes until water is absorbed. Fluff with a fork.
- In a large mixing bowl, combine the cooked couscous, cherry tomatoes, cucumber, bell pepper, red onion, olives, feta cheese, and parsley. Toss gently to distribute the ingredients.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Adjust seasoning as needed.
- Pour the dressing over the salad and toss to combine, letting it sit for a short time to meld flavors.
- Serve chilled or at room temperature.
Notes
This salad is even better when made ahead, allowing the flavors to develop. Store in an airtight container and dress just before serving for maximum freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg