Description
A light and refreshing Mediterranean Couscous Salad perfect for a quick, nutritious meal or side dish. This salad combines fluffy couscous with fresh vegetables, chickpeas, olives, and a tangy lemon-herb dressing, delivering vibrant flavors and a balanced texture in just 25 minutes.
Ingredients
Salad Base
- 1 cup water
- 1/2 teaspoon coarse salt
- 2 tablespoons extra-virgin olive oil
- 1 cup quick-cooking couscous
Vegetables and Legumes
- 1/2 cup roma tomatoes, diced (1/4 inch pieces)
- 1/2 cup diced English cucumber (1/4 inch pieces)
- 1/2 cup red bell pepper, diced (1/8 inch pieces)
- 1/2 cup canned chickpeas, rinsed
- 1/4 cup red onion, finely chopped
Additional Ingredients
- 1/2 cup sliced kalamata olives (pitted)
- 2 tablespoons crumbled feta cheese
- 1 teaspoon parsley, finely chopped
- 1 teaspoon mint, finely chopped
- 1 teaspoon basil, finely chopped
- 1/4 teaspoon oregano, dried
- 1 teaspoon lemon peel, grated
Dressing
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/4 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons extra-virgin olive oil
Instructions
- Prepare the couscous: Bring 1 cup water with 1/2 teaspoon coarse salt and 2 tablespoons extra-virgin olive oil to a boil in a saucepan. Once boiling, remove from heat and stir in 1 cup quick-cooking couscous. Cover and let it sit for 5 minutes until the couscous absorbs all the water and becomes fluffy.
- Fluff and cool couscous: Use a fork to fluff the couscous gently to separate the grains, then allow it to cool to room temperature before mixing with other ingredients.
- Prepare the vegetables and herbs: While the couscous cools, dice roma tomatoes, English cucumber, and red bell pepper into small uniform pieces. Finely chop the red onion and herbs including parsley, mint, and basil. Grate the lemon peel finely.
- Mix the salad: In a large bowl, combine the cooled couscous, diced vegetables, chickpeas, olives, crumbled feta cheese, chopped herbs, and grated lemon peel.
- Make the dressing: In a small bowl, whisk together fresh lemon juice, red wine vinegar, coarse salt, ground black pepper, and 3 tablespoons extra-virgin olive oil until emulsified.
- Toss and serve: Pour the dressing over the couscous mixture and toss gently to combine evenly. Adjust seasoning to taste. Serve immediately or chill slightly before serving for enhanced flavors.
Notes
- Use quick-cooking couscous for the fastest preparation time.
- For a vegan option, omit feta cheese or substitute with vegan cheese.
- Chilling the salad for 30 minutes before serving improves the flavor melding.
- Add chopped fresh parsley and mint just before serving for maximum freshness.
- Adjust lemon juice and vinegar quantities to taste for desired acidity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Stovetop
- Cuisine: Mediterranean
