Healthy Mediterranean Couscous Salad
A vibrant and nutritious salad combining fluffy couscous with fresh vegetables, tangy feta, and a light dressing, perfect for any meal of the day.
Ingredients
For the Salad Base
- 1 cup couscous Soft and fluffy, providing a perfect base for this vibrant dish.
- 1.25 cups vegetable broth Infuses the couscous with rich flavor and moisture.
Fresh Vegetables
- 1 cup cherry tomatoes, halved Juicy and sweet, these colorful gems add brightness.
- 1 cucumber, diced Crisp and refreshing, providing a delightful crunch.
- 1 bell pepper, diced Adds sweetness and vibrant color to the mix.
- 0.25 red onion, finely chopped Offers a sharp bite that complements the other veggies.
- 0.5 cup Kalamata olives, pitted and sliced Black, briny olives bring depth to the salad.
- 0.25 cup feta cheese, crumbled Creamy and tangy, it adds a rich flavor.
- 2 tablespoons fresh parsley, chopped Adds freshness and a touch of green.
Dressing
- 2 tablespoons olive oil Provides a smooth, rich mouthfeel and healthy fats.
- 2 tablespoons lemon juice Brightens the dish with its zesty tang.
- to taste salt and pepper Enhances and balances all the flavors.
Instructions
Preparation
- In a medium saucepan, bring the vegetable broth to a boil.
- When boiling, add the couscous, giving it a quick stir to combine.
- Cover with a lid and remove from heat. Let it sit for 5 minutes, allowing flavors to meld.
- After 5 minutes, use a fork to fluff the couscous, ensuring it's light and airy.
Combine Ingredients
- In a large bowl, combine the halved cherry tomatoes, diced cucumber, bell pepper, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, and freshly chopped parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
- Add the fluffed couscous to the vegetable mixture, drizzle with the dressing, and gently toss everything together.
Serve
- Serve immediately or refrigerate for later. If refrigerating, let it chill to allow flavors to develop deeper.
Notes
For added depth of flavor, consider roasting the cherry tomatoes before adding them to the salad. You can also swap feta cheese for a vegan alternative or leave it out entirely for a lighter version.