Couscous Salad Recipe: Fresh and Easy Mediterranean Dish
A light, protein-rich Mediterranean couscous salad with fresh vegetables, herbs, and tangy lemon vinaigrette. Perfect warm or chilled.
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Servings: 4 servings
Calories: 220kcal
Ingredients
- 1 3/4 cups uncooked pearl couscous
- 2 cups water or vegetable broth
- 1 cup chopped cucumber
- 1/2 cup chopped red onion
- 1 cup halved cherry tomatoes
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard (alcohol-free)
- Salt and pepper to taste
Instructions
- Bring water or broth to a boil in a pot. Add uncooked couscous, reduce heat to low, and simmer for 2–3 minutes.
- Remove from heat and let rest undisturbed for 5 minutes until fully hydrated.
- In a large bowl, combine cooked couscous, cucumber, red onion, cherry tomatoes, feta (if using), parsley, and cilantro.
- In a separate small bowl, mix olive oil, lemon juice, honey, mustard, salt, and pepper.
- Pour the dressing over the couscous mixture and toss gently to coat.
- Chill for 15 minutes before serving for best flavor melding.
Notes
For vegan option, omit feta and use vegan-friendly ingredients.
Serve warm immediately or refrigerate for later.
Add chickpeas, roasted beets, or grilled vegetables for extra texture and nutrition.
Serve warm immediately or refrigerate for later.
Add chickpeas, roasted beets, or grilled vegetables for extra texture and nutrition.
Nutrition
Serving: 1g | Calories: 220kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 200mg | Fiber: 3g | Sugar: 4g