Easy Couscous Salad
Bright, refreshing, and effortlessly delicious, this Easy Couscous Salad is the perfect quick meal or side dish for any occasion. Bursting with Mediterranean-inspired flavors, it features fluffy couscous, juicy cherry tomatoes, crisp cucumber, sweet red bell pepper, and tangy red onion—all tossed in a zesty lemon and olive oil dressing. Fresh parsley adds an herby kick, while crumbled feta lends a creamy, salty finish. Ready in just 20 minutes, this salad is a breeze to prepare, making it ideal for busy weeknights, potlucks, or picnic lunches. Serve it warm straight from the bowl, or chill it for a light, refreshing option on hot days. Packed with vibrant colors and wholesome ingredients, this couscous salad is as nutritious as it is delicious. Perfect for anyone looking for an easy vegetarian recipe or a versatile dish to complement grilled proteins!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups water
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 0.25 cup red onion
- 0.5 cup parsley
- 3 tablespoons lemon juice
- 0.5 cup feta cheese
- 0.25 teaspoons ground black pepper
Instructions
Add 1.25 cups of water, 1 tablespoon of olive oil, and 0.5 teaspoons of salt to a medium saucepan and bring to a boil over high heat.
Once the water boils, remove the saucepan from heat and stir in 1 cup of couscous. Cover the saucepan with a tight-fitting lid and let it sit for 5 minutes.
While the couscous is resting, prepare the vegetables. Slice 1 cup of cherry tomatoes in halves, dice 1 medium cucumber, and 1 medium red bell pepper. Finely chop 0.25 cups of red onion and 0.5 cups of parsley.
After 5 minutes, fluff the couscous with a fork to separate the grains.
Transfer the couscous to a large mixing bowl to cool slightly.
In a small bowl, whisk together 3 tablespoons of lemon juice, 1 tablespoon of olive oil, and 0.25 teaspoons of ground black pepper to create a simple dressing.
Add the chopped vegetables, parsley, and 0.5 cups of crumbled feta cheese to the couscous, and drizzle the dressing over the top.
Toss the salad gently until all the ingredients are evenly mixed and the dressing coats the salad.
Serve immediately for a warm salad or refrigerate for at least 30 minutes for a chilled option. Garnish with additional parsley or feta, if desired.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 14.7 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 514 mg | 40% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1316 mg | 28% | |
*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.
