Casbah Couscous Salad
Transport your taste buds to the Mediterranean with this vibrant Casbah Couscous Salad, a refreshing medley of flavors and textures perfect for warm-weather dining or as a light, wholesome meal. Featuring fluffy couscous infused with zesty lemon juice and olive oil, this salad is brimming with fresh vegetables like cucumber, cherry tomatoes, red bell pepper, and a touch of red onion for added crunch. Aromatic herbs, including parsley and mint, pair beautifully with crumbled feta cheese, sweet raisins or dried cranberries, and toasted slivered almonds for a harmonious balance of savory, sweet, and nutty notes. Ready in just 25 minutes, this colorful dish is a breeze to prepare and can be served chilled or at room temperature, making it a versatile option for everything from picnics and potlucks to elegant brunches. Packed with Mediterranean-inspired ingredients and wholesome goodness, the Casbah Couscous Salad is your new go-to recipe for effortless yum.
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Recipe Information
Ingredients
- 1 cup couscous
- 1 cup boiling water or vegetable stock
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 minced garlic clove
- 1 medium, diced cucumber
- 1 cup, halved cherry tomatoes
- 1 diced red bell pepper
- 0.5 small, finely chopped red onion
- 0.5 cup, chopped fresh parsley
- 0.25 cup, chopped fresh mint leaves
- 0.5 cup crumbled feta cheese
- 0.25 cup raisins or dried cranberries
- 0.25 cup, toasted slivered almonds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium heatproof bowl, combine the couscous with the boiling water or vegetable stock. Cover tightly with a plate or lid and let sit for 5 minutes, or until the liquid is absorbed.
Fluff the couscous with a fork to separate the grains and allow it to cool to room temperature.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper until well combined. Set the dressing aside.
In a large mixing bowl, combine the diced cucumber, cherry tomatoes, red bell pepper, red onion, parsley, and mint.
Add the cooled couscous to the mixing bowl with the vegetables and toss to combine.
Drizzle the prepared dressing over the salad and gently toss until everything is evenly coated.
Fold in the crumbled feta cheese, raisins or dried cranberries, and toasted slivered almonds.
Taste and adjust seasoning with additional salt and pepper, if needed.
Refrigerate for at least 15-20 minutes to allow the flavors to meld together.
Serve the salad chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 2522 mg | 110% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 48.7 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 635 mg | 49% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2350 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
