Quick Spanish Couscous Salad
Bright, bold, and bursting with Mediterranean flair, this Quick Spanish Couscous Salad is the perfect no-fuss dish for busy weeknights or casual gatherings. Ready in just 20 minutes, this vibrant salad features fluffy couscous infused with smoked paprika and lemon for a smoky-citrus twist, paired with juicy cherry tomatoes, crunchy cucumber, roasted red pepper, and tangy green olives. A sprinkle of fresh parsley and optional crumbled feta adds the perfect finishing touch to this light yet satisfying dish. Serve it as a standalone vegetarian meal, a refreshing side for grilled meats, or a crowd-pleasing potluck contribution. This easy couscous salad recipe is a flavorful way to bring a taste of Spain to your table!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup couscous
- 1 cup water
- 2 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 medium roasted red pepper, diced
- 0.5 cup cucumber, diced
- 0.25 cup green olives, sliced
- 0.25 cup red onion, finely diced
- 2 tablespoons parsley, chopped
- 0.25 cup feta cheese, crumbled (optional)
Instructions
In a medium saucepan, bring 1 cup of water to a boil. Once boiling, remove the saucepan from heat and stir in 1 cup of couscous. Cover and let it sit for 5 minutes to absorb the water, then fluff with a fork.
In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of smoked paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to make the dressing.
Transfer the fluffed couscous to a large mixing bowl and pour the dressing over it. Stir well to coat the couscous evenly.
Add 1 cup of halved cherry tomatoes, 1 diced roasted red pepper, 0.5 cup of diced cucumber, 0.25 cup of sliced green olives, and 0.25 cup of finely diced red onion to the couscous. Toss gently to combine.
Sprinkle 2 tablespoons of chopped parsley over the salad and stir again. If using, add 0.25 cup of crumbled feta cheese on top.
Taste and adjust seasonings as needed. Serve the salad immediately or refrigerate for 30 minutes to chill before serving.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 658 mg | 29% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.0 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 353 mg | 8% | |
*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.
