Ingredients
Scale
- 1 cup couscous
- 1.25 cups water or vegetable broth
- 1 pinch salt
- 1 drizzle olive oil
- 1 pint cherry tomatoes, halved
- 1 English cucumber, diced
- 0.5 red onion, thinly sliced
- 0.5 cup Kalamata olives, halved or whole
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 1 cup feta cheese, crumbled
- 0.25 cup extra virgin olive oil (for dressing)
- 1 lemon, juiced (2-3 tablespoons)
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon Dijon mustard
- salt to taste
- black pepper to taste
Instructions
- Prepare your couscous according to package directions. Bring 1.25 cups of water or vegetable broth to a boil with a pinch of salt and a drizzle of olive oil. Remove from heat, stir in 1 cup of dry couscous. Cover tightly and let it sit for 5 minutes. After 5 minutes, uncover and fluff with a fork until the grains are separate and light. Set aside to cool completely.
- Halve your cherry tomatoes, dice your English cucumber into small, bite-sized pieces, and thinly slice your red onion. Halve or leave whole your Kalamata olives. Finely chop a generous amount of fresh parsley, fresh dill, and a little fresh mint. Crumble your feta cheese and set everything aside.
- Make the lemon-herb vinaigrette: In a small bowl or a jar with a tight-fitting lid, whisk together 0.25 cup good quality extra virgin olive oil, the fresh juice of one lemon (about 2-3 tablespoons), a finely minced clove of garlic, 1 teaspoon dried oregano, 0.5 teaspoon Dijon mustard, and generous pinches of salt and freshly ground black pepper. Taste and adjust seasoning as needed.
- Once your couscous is completely cool, transfer it to a large mixing bowl. Add all your chopped vegetables: the halved cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives. Sprinkle in the fresh parsley, dill, and mint. Gently toss everything together before crumbling in your feta cheese. Now, pour about two-thirds of your prepared vinaigrette over the salad. Toss gently again to ensure every component is coated beautifully. Add more dressing if desired, until the salad looks glossy and vibrant. Give it a final taste and adjust salt and pepper if needed. For the best flavor, cover the bowl and let the salad chill in the refrigerator for at least 30 minutes to an hour before serving, allowing all those incredible flavors to meld and deepen.
Notes
Get ready to fall head over heels for this vibrant Mediterranean Couscous Salad! It’s an absolute explosion of fresh flavors and textures, a culinary journey to sun-drenched shores right in your kitchen. Imagine fluffy, pearly couscous mingling with juicy cherry tomatoes, crisp cucumbers, briny Kalamata olives, creamy feta, and a generous handful of fragrant fresh herbs, all tossed in a zesty lemon-herb vinaigrette.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: Mediterranean