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A vibrant bowl of Mediterranean Couscous Salad with cherry tomatoes, cucumber, and feta cheese

Couscous Salad

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 1 cup uncooked couscous
  • 1 cup boiling vegetable broth
  • 1/4 cup extra -virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 cup diced English cucumber
  • 1 cup halved cherry tomatoes
  • 1/4 cup finely diced red onion
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh mint
  • 1/2 cup crumbled feta cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Method
 

  1. Place the uncooked couscous in a large heat-proof bowl.
  2. Pour the boiling vegetable broth over the couscous and cover the bowl tightly with plastic wrap or a lid.
  3. Let the couscous stand for 5 minutes until the liquid is fully absorbed.
  4. Remove the cover and fluff the couscous with a fork to separate the grains, then allow it to cool for 10 minutes.
  5. In a small mixing bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
  6. Add the diced cucumber, cherry tomatoes, red onion, parsley, mint, and crumbled feta to the bowl with the couscous.
  7. Drizzle the dressing over the ingredients and toss gently with a large spoon until evenly coated.
  8. Serve at room temperature or chilled.