Description
A colorful and refreshing couscous salad perfect for celebrating spring and Easter gatherings.
Ingredients
Scale
- 1 cup couscous
- 1 ¼ cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium bell pepper, diced
- 1/4 medium red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Instructions
- In a medium saucepan, bring 1 ¼ cups of water (or vegetable broth) to a boil. Stir in 1 cup of couscous, cover, and let sit for about 5 minutes before fluffing with a fork.
- Chop the cherry tomatoes, cucumber, bell peppers, and red onion.
- In a large mixing bowl, combine the chopped vegetables and toss them together.
- Add the couscous to the bowl of veggies and mix gently.
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl. Pour over the couscous mixture and toss.
- Fold in the crumbled feta cheese and fresh parsley.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, give it a final toss, adjust seasoning if necessary, and enjoy!
Notes
This salad can be made in advance and keeps well in the fridge for up to 3 days. Add a splash of dressing before serving leftovers to freshen it up.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg
Keywords: Easter, Spring, Salad, Couscous, Vegetarian, Mediterranean