Couscous Summer Salad
Light, fresh, and bursting with vibrant flavors, this Couscous Summer Salad is the ultimate warm-weather dish that's perfect for picnics, potlucks, or a quick weeknight dinner. Featuring fluffy couscous infused with the subtle aroma of vegetable broth, this salad is loaded with juicy cherry tomatoes, crisp cucumber, crunchy red bell pepper, and zesty red onion. Fresh parsley and mint add a fragrant, herbaceous touch, while a tangy lemon-olive oil dressing ties it all together with a hint of sweetness from optional honey. For an added layer of creaminess, crumble feta cheese on top. Ready in just 20 minutes, this easy Mediterranean-inspired recipe is a refreshing, healthy, and versatile option that can be served cold or at room temperature. Perfect for those craving a light yet satisfying summer dish!
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups water or vegetable broth
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.25 cup fresh parsley
- 0.25 cup fresh mint
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup feta cheese (optional)
Instructions
In a medium saucepan, bring 1.25 cups of water or vegetable broth to a boil.
Remove the saucepan from heat and stir in 1 cup of couscous. Cover and let it sit for 5 minutes, then fluff with a fork and allow it to cool to room temperature.
While the couscous is cooling, prepare the vegetables. Halve or quarter 1 cup of cherry tomatoes, dice 1 medium cucumber, and chop 1 medium red bell pepper into small pieces. Finely dice half a medium red onion.
Chop 0.25 cups each of fresh parsley and mint leaves and set aside.
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of honey (optional), 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to make the dressing.
In a large mixing bowl, combine the cooled couscous, prepared vegetables, and chopped herbs. Toss gently to mix.
Drizzle the dressing over the salad and toss until everything is evenly coated.
If using, crumble 0.5 cup of feta cheese over the salad and give it a final gentle toss.
Taste and adjust seasoning as needed with more salt or lemon juice.
Cover and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve cold or at room temperature, and enjoy your Couscous Summer Salad!
Nutrition Facts
Calories |
1033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4037 mg | 176% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 24.4 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 733 mg | 56% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1480 mg | 31% | |
*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.
