Mediterranean Couscous Salad

Name: Mediterranean Couscous Salad
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup pearl (Israeli) couscous or regular couscous; 1.25 cups vegetable broth; 1 English cucumber (diced); 1.5 cups cherry tomatoes (quartered); 1/3 cup Kalamata olives (sliced); 1/2 cup feta cheese (crumbled); 1/4 cup fresh parsley (chopped); 3 tbsp olive oil; 2 tbsp fresh lemon juice; 1 clove garlic (minced); salt and pepper

A light and fluffy grain salad with crunchy vegetables.

15 minutes

Serves 4

Lunch

Contains common allergens

Dairy

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Instructions

6 steps

1
In a medium saucepan, bring the vegetable broth to a boil.

2
Stir in the couscous, reduce heat to a gentle simmer, cover, and cook until the liquid is absorbed and the couscous is tender (about 10-12 minutes for pearl couscous, 5 minutes for regular).
3
Transfer the cooked couscous to a large bowl and fluff it with a fork. Let it cool to room temperature.
4
In a small jar or bowl, whisk together the olive oil, fresh lemon juice, minced garlic, salt, and black pepper to make the dressing.
5
Add the diced cucumber, quartered tomatoes, sliced olives, crumbled feta, and fresh parsley to the cooled couscous.
6
Pour the dressing over the salad and toss gently to thoroughly combine all ingredients. Serve immediately or chill for 30 minutes to let flavors meld.

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