Couscous salad
Easy couscous salad recipe made with fluffy couscous, Mediterranean vegetables, fresh herbs, and a simple lemon-olive oil dressing. Healthy, quick, and perfect for lunch or dinner.
Ingredients
- 1 cup couscous
- 1 cup boiling water (or vegetable broth for more flavor)
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1 red onion, finely chopped
- 1 bell pepper (any color), diced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped (optional but recommended)
- ½ cup chickpeas (cooked or canned, drained & rinsed)
- ¼ cup feta cheese, crumbled (optional)
For The Dressing
- 3 tablespoons olive oil
- 1½ tablespoons lemon juice (or lime juice)
- 1 teaspoon honey (or sugar)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ½ teaspoon garlic powder or 1 minced garlic clove
Instructions
Prepare The Couscous:
- Place couscous in a bowl. Pour boiling water (or broth) over it.
- Cover with a lid or plate and let sit for 5 minutes.
Fluff The Couscous:
- After 5 minutes, uncover and fluff gently with a fork to separate the grains.
Prepare The Vegetables:
- Chop tomatoes, cucumber, onion, bell pepper, parsley, and mint.
Combine Ingredients:
- In a large salad bowl, mix:
- Fluffed couscous
- Vegetables
- Chickpeas
Make The Dressing:
- In a small bowl, whisk together:
- Olive oil
- Lemon juice
- Honey
- Salt
- Pepper
- Garlic (if using)
Dress The Salad:
- Pour the dressing over the salad and gently toss to combine.
Add Cheese (Optional):
- Sprinkle with crumbled feta just before serving.
Serving Suggestions
- Serve cold or at room temperature.
- Great for meal prep, lunch, or side dishes.
- Stays fresh in the fridge up to 3 days.