Nut-Free Mediterranean Couscous Salad
Bright, fresh, and full of Mediterranean flavors, this Nut-Free Mediterranean Couscous Salad is a vibrant dish perfect for any occasion. Featuring tender pearl couscous paired with crunchy diced vegetables, briny Kalamata olives, and creamy feta cheese, this recipe is a symphony of textures and colors. A zesty lemon and olive oil dressing, accented with fresh parsley and mint, ties the salad together for a refreshing bite in every forkful. Ready in just 30 minutes, this salad is an excellent option for a quick side dish, a light lunch, or a crowd-pleasing potluck favorite. Plus, it's nut-free, making it an inclusive choice for allergen-conscious diners. Serve it chilled or at room temperature for a stress-free Mediterranean-inspired delight!
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Recipe Information
Ingredients
- 1.5 cups Pearl couscous (Israeli couscous)
- 2 cups Water
- 0.5 teaspoon Salt
- 3 tablespoons Olive oil
- 1 medium Red bell pepper, diced
- 1 medium Cucumber, diced
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, finely chopped
- 0.5 cup Pitted Kalamata olives, sliced
- 0.75 cup Feta cheese, crumbled
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh mint, chopped
- 3 tablespoons Lemon juice
- 0.25 teaspoon Ground black pepper
Instructions
In a medium saucepan, bring water to a boil and add 0.5 teaspoon of salt.
Stir in 1.5 cups of pearl couscous, cover, reduce the heat to medium-low, and simmer for about 8-10 minutes or until the couscous is tender and the water is absorbed.
Remove the saucepan from the heat and fluff the couscous with a fork. Allow it to cool slightly.
While the couscous is cooling, prepare the vegetables. Dice the red bell pepper and cucumber, halve the cherry tomatoes, and finely chop the red onion.
In a large mixing bowl, combine the cooled couscous, diced red bell pepper, diced cucumber, halved cherry tomatoes, finely chopped red onion, and sliced Kalamata olives.
Add 3/4 cup of crumbled feta cheese, 1/4 cup of chopped fresh parsley, and 2 tablespoons of chopped fresh mint to the bowl.
In a small bowl, whisk together 3 tablespoons of olive oil, 3 tablespoons of lemon juice, and 0.25 teaspoon of ground black pepper.
Pour the dressing over the couscous salad and toss to ensure all ingredients are evenly coated.
Taste the salad and adjust the seasoning with additional salt or pepper if needed.
Serve the salad chilled or at room temperature, and enjoy as a side dish or a light main course.
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 4063 mg | 177% | |
| Total Carbohydrate | 274.2 g | 100% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 20.4 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1240 mg | 95% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1940 mg | 41% | |
*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.
