Couscous Salad
This easy couscous salad is fresh, flavorful, and packed with veggies, herbs, and feta. It comes together quickly and makes the perfect side dish or light meal for any occasion!
Servings: 4
Ingredients
- 1 cup instant couscous Moroccan style couscous
- 1 cup boiling water
- 1 cup grape or cherry tomatoes diced
- 1 cup english cucumber diced
- ½ red onion diced
- ½ cup fresh parsley chopped
- ⅓ cup extra virgin olive oil
- 3 Tablespoon lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- ½ cup crumbled feta cheese
Instructions
- Bring water to a boil in a medium saucepan. Once boiling, add couscous, cover and let sit for 5-10 minutes, until the water is absorbed and the couscous is tender.
- Fluff the couscous with a fork, transfer to a mixing bowl and add the tomatoes, cucumbers, red onion and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour dressing over the couscous mixture and stir to combine.
- Taste and adjust seasonings as needed. Serve immediately or refrigerate until ready to serve. Top with feta cheese right before serving.
Notes
- Storage: Store any leftovers in an airtight container for 4-5 days in the refrigerator.
- Gluten-free: If you're looking for a gluten-free alternative to couscous try making my easy quinoa salad instead.
- Dairy-free: If you need this salad to be dairy-free skip the feta cheese or use a vegan feta like this Follow Your Heart dairy-free vegan crumbles or VIOLIFE Just Like Feta Block.
Nutrition
Serving: 1/4 recipe | Calories: 461kcal | Carbohydrates: 48g | Protein: 13g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 20mg | Sodium: 563mg | Potassium: 323mg | Fiber: 6g | Sugar: 1g