Description
A refreshing and easy-to-make Spring Couscous Salad, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup couscous
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup lemon juice
- 1/4 cup extra-virgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat 1 tablespoon of olive oil in a medium-sized saucepan over medium heat.
- Once the oil is hot, add 1 cup of couscous to the pan.
- Stir the couscous in the oil for about 1-2 minutes until it becomes lightly toasted.
- Add 1 cup of water to the couscous and bring it to a boil.
- Once the water is boiling, cover the pan with a lid and remove it from the heat.
- Let the couscous steam for 5 minutes, allowing it to absorb all the water.
- After 5 minutes, fluff the couscous with a fork to separate the grains.
- Transfer the couscous to a large mixing bowl and let it cool for a few minutes.
- While the couscous is cooling, prepare the vegetables.
- Cut 1 cup of cherry tomatoes in half and set them aside.
- Dice 1 cup of cucumber into small pieces and add it to the bowl.
- Finely chop 1/2 cup of red onion and add it to the bowl with the cucumber and tomatoes.
- Chop 1/2 cup of fresh parsley and 1/4 cup of fresh mint, then add them to the bowl.
- Crumble 1/4 cup of feta cheese and sprinkle it into the bowl.
- In a small bowl, combine 1/4 cup of lemon juice, 1/4 cup of extra-virgin olive oil, 1 teaspoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Whisk the ingredients together until the honey dissolves and the dressing is smooth.
- Pour the dressing over the couscous and vegetable mixture.
- Toss everything together gently until the couscous and vegetables are evenly coated in the dressing.
- Taste the salad and adjust the seasoning if needed, adding more salt or pepper to taste.
- Serve the spring couscous salad immediately or refrigerate for an hour to let the flavors meld together.
Notes
- This salad can be made ahead of time and refrigerated for best flavor.
- Feel free to add other vegetables or proteins to customize the salad to your liking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Steaming
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Spring Couscous Salad, Healthy Salad, Mediterranean Salad, Easy Salad Recipe