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Mediterranean Couscous Salad

A light and refreshing Mediterranean couscous salad filled with fresh vegetables, herbs, chickpeas, and a bright lemon olive oil dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Couscous Base
  • 1 cup couscous
  • 1 cup boiling water or vegetable broth
Salad Ingredients
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/3 cup red onion finely diced
  • 1 cup chickpeas drained and rinsed
  • 1/3 cup feta cheese crumbled
  • 1/4 cup parsley chopped
  • 2 tablespoons mint chopped
Lemon Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Mixing bowl
  • Whisk
  • Knife

Method
 

  1. Place couscous in a bowl and pour boiling water or hot broth over it. Cover and let sit for 5 minutes.
  2. Fluff couscous with a fork and allow it to cool slightly.
  3. Add chopped cucumber, cherry tomatoes, red onion, chickpeas, parsley, and mint to the bowl.
  4. Whisk olive oil, lemon juice, lemon zest, garlic, salt, and pepper to create the dressing.
  5. Pour dressing over the salad and toss gently to combine.
  6. Sprinkle feta cheese on top and lightly mix.
  7. Chill for 20 minutes before serving for best flavor.

Notes

For extra flavor, cook the couscous in vegetable broth instead of water. The salad tastes even better after resting in the refrigerator.