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Light Mediterranean Couscous Salad

Light Mediterranean Couscous Salad

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Light Mediterranean Couscous Salad is a vibrant and refreshing dish that captures the essence of Mediterranean cuisine. This salad is perfect for outdoor gatherings, picnics, or as a quick weeknight dinner option. Bursting with fresh vegetables, chickpeas, and a zesty dressing, it offers both flavor and nutrition in every bite. Whether enjoyed on its own or paired with grilled chicken or turkey, this healthy salad is sure to please everyone at the table. Best of all, it’s ready in just 25 minutes, making it an ideal choice for busy days.

Ingredients

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  • 1 cup quick-cooking couscous
  • 1 cup water
  • 1/2 teaspoon coarse salt
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup diced roma tomatoes
  • 1/2 cup diced English cucumber
  • 1/2 cup diced red bell pepper
  • 1/2 cup canned chickpeas (rinsed)
  • 1/4 cup finely chopped red onion
  • 1/2 cup sliced kalamata olives
  • 2 tablespoons crumbled feta cheese
  • 1 teaspoon parsley, finely chopped
  • 1 teaspoon mint, finely chopped
  • 1 teaspoon basil, finely chopped
  • 1/4 teaspoon oregano, dried
  • 1 teaspoon lemon peel, grated
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red apple vinegar
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons extra-virgin olive oil

Instructions

  1. In a medium saucepan, bring 1 cup of water and ½ teaspoon salt to a boil. Stir in 2 tablespoons of olive oil and 1 cup couscous. Cover and let sit for about 5 minutes until fluffy.
  2. While couscous cooks, chop tomatoes, cucumber, bell pepper, and rinse chickpeas.
  3. In a large bowl, combine cooked couscous with chopped vegetables and chickpeas.
  4. To make the dressing, whisk together feta cheese, herbs, lemon juice, vinegar, salt, pepper, and remaining olive oil until smooth.
  5. Drizzle dressing over the salad and toss gently to combine.
  6. Serve immediately or chill for up to an hour before serving.

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