Chopped Salad with Couscous
Light, vibrant, and full of Mediterranean-inspired flavors, this chopped salad with couscous is a refreshing twist on traditional salads. Highlighting tender, pearl couscous as its base, this recipe is packed with a medley of garden-fresh vegetables like crisp cucumber, sweet cherry tomatoes, and crunchy red bell pepper, complemented by the tangy richness of crumbled feta cheese. A zesty homemade dressing made with extra virgin olive oil, fresh lemon juice, honey, and garlic ties everything together, creating a perfect balance of flavors. Ready in just 30 minutes, this versatile salad can be served on its own or atop a bed of mixed greens for added texture. Ideal for quick lunches, dinner side dishes, or make-ahead meal prep, this colorful couscous salad is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Pearl couscous
- 1.25 cups Water
- 1 teaspoon Salt
- 1 medium Cucumber, finely chopped
- 1.5 cups Cherry tomatoes, halved
- 1 medium Red bell pepper, diced
- 0.5 small Red onion, finely chopped
- 0.5 cup Fresh parsley, chopped
- 0.5 cup Feta cheese, crumbled
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 clove Garlic, minced
- 0.25 teaspoon Black pepper
- 2 cups Mixed greens or arugula (optional)
Instructions
In a medium saucepan, bring 1.25 cups of water and 1 teaspoon of salt to a boil over medium heat.
Add the pearl couscous, reduce the heat to low, and simmer for 8-10 minutes, stirring occasionally, until the couscous is tender and the water is absorbed.
Remove the cooked couscous from the heat, fluff it with a fork, and let it cool to room temperature.
While the couscous is cooling, prepare the vegetables by finely chopping the cucumber, halving the cherry tomatoes, dicing the red bell pepper, and finely chopping the red onion and parsley.
In a large mixing bowl, combine the chopped cucumber, cherry tomatoes, red bell pepper, red onion, parsley, and crumbled feta cheese.
In a small bowl or jar, whisk together the olive oil, lemon juice, honey, minced garlic, and black pepper to create the dressing. Adjust seasoning to taste, if needed.
Add the cooled couscous to the bowl of vegetables and gently toss everything together.
Pour the dressing over the salad and mix thoroughly to ensure all the ingredients are well-coated.
If desired, serve the chopped salad over a bed of mixed greens or arugula for an additional layer of texture and flavor.
Serve immediately, or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3755 mg | 163% | |
| Total Carbohydrate | 199.2 g | 72% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 26.1 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1029 mg | 79% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2969 mg | 63% | |
*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.
