Mediterranean Diet Mediterranean Couscous Salad
Elevate your mealtime with this vibrant and nutritious Mediterranean Diet Mediterranean Couscous Salad, a perfect blend of wholesome ingredients and bold flavors. Light, fluffy couscous is paired with juicy cherry tomatoes, crisp cucumber, tangy red onion, and briny kalamata olives, creating a delightful medley of textures. A zesty lemon-herb dressing infused with garlic, oregano, and extra-virgin olive oil ties everything together, while crumbled feta cheese and fresh parsley add a savory, aromatic finish. Ready in just 25 minutes, this quick and easy recipe is a refreshing, make-ahead option for lunch, picnics, or light dinners. Perfect for fans of the Mediterranean diet, it’s packed with fresh produce and heart-healthy ingredients to keep you nourished and satisfied. Serve it chilled or at room temperature for a dish that will brighten up any table!
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups water
- 0.5 teaspoon salt
- 0.5 cup extra-virgin olive oil
- 0.25 cup lemon juice
- 2 cloves garlic
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 0.5 cup kalamata olives
- 0.5 cup feta cheese
- 0.25 cup fresh parsley
- 1 teaspoon dried oregano
- 0.25 teaspoon freshly ground black pepper
Instructions
In a medium saucepan, bring 1.25 cups of water and 0.5 teaspoon of salt to a boil.
Remove the saucepan from heat, add 1 cup of couscous, stir, cover, and let sit for 5 minutes.
Fluff the couscous with a fork to separate the grains and let it cool.
In a small bowl, whisk together 0.5 cup of extra-virgin olive oil, 0.25 cup of lemon juice, 2 minced garlic cloves, 1 teaspoon of dried oregano, 0.25 teaspoon of freshly ground black pepper, and adjust salt to taste.
Halve the cherry tomatoes to make 1 cup. Peel, deseed, and dice 1 medium cucumber. Finely chop 0.5 medium red onion. Slice 0.5 cup of kalamata olives.
In a large bowl, combine the cooked couscous, cherry tomatoes, cucumber, red onion, and kalamata olives.
Crumble 0.5 cup of feta cheese over the salad.
Chop 0.25 cup of fresh parsley and add it to the salad.
Pour the lemon-herb dressing over the salad and toss gently to combine.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3800 mg | 165% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 11.9 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 628 mg | 48% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1108 mg | 24% | |
*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.
