Name: Mediterranean Couscous Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 6
Ingredients: 2 cups couscous (uncooked); 2 cups vegetable broth, hot; 1 English cucumber, diced; 1 pint cherry tomatoes, halved; 1 red bell pepper, finely diced; 1/2 red onion, finely chopped; 1 cup Kalamata olives, pitted and halved; 200g feta cheese, crumbled; 1/3 cup extra virgin olive oil; Juice of 2 lemons; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh mint, chopped; 1 teaspoon dried oregano; Salt and freshly ground black pepper to taste

Instructions

Prepare the couscous

Place the couscous in a large bowl. Pour the hot vegetable broth over it, stir once, then cover with plastic wrap or a tight-fitting lid. Let sit for 5 minutes, then fluff with a fork and allow to cool to room temperature.
Make the dressing

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined. Set aside to let the flavors meld.
Combine vegetables and herbs

In a large serving bowl, combine the diced cucumber, halved cherry tomatoes, diced red bell pepper, chopped red onion, Kalamata olives, chopped parsley, and mint. Toss gently to mix the vegetables evenly.
Assemble the salad

Add the cooled couscous to the bowl with the vegetables. Pour the dressing over everything and toss gently but thoroughly to ensure all ingredients are coated with the dressing.
Add the finishing touches

Gently fold in the crumbled feta cheese, reserving a small amount for garnish. Taste and adjust seasonings, adding more salt, pepper, or lemon juice if needed.
Chill and serve

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to develop. Before serving, sprinkle with the reserved feta cheese and a few fresh herbs for garnish. Serve chilled or at room temperature.

Mediterranean Couscous Salad

Ingredients

Instructions

Nutritional Information