Couscous Salad
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
This bright and refreshing couscous salad is perfect for your summer table spread! It’s loaded with fluffy couscous, vibrant summer veggies and herbs, crumbled feta, garlic, olive oil, and lemon juice!
Course:
Salad
Cuisine:
American
Keyword:
Antipasto Salad, Couscous, Couscous Salad
Servings: 6
Ingredients
- 1½ dry Moroccan couscous
- 1½ water
- 1 medium english cucumber, diced
- 1 pint grape tomatoes, sliced
- ½ cup red onion, diced
- ½ cup feta cheese, crumbled
- 2 cloves garlic, minced
- ⅓ cup mixture of fresh parsley and basil, chopped
- 2 sprigs fresh mint, chopped
- 1 lemon, juiced
- ¼ cup extra virgin olive oil
Instructions
Cook the couscous
-
Bring water to a boil in a small/medium saucepan.
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Stir in dry couscous. Place the lid on and remove from heat. Let rest for 5 minutes. Fluff with fork. Set aside to cool.
Make the couscous salad
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In the meantime, cut and chop veggies/herbs.
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Lay down the cooked couscous into a large bowl. Pile on the cucumbers, tomatoes, onion, feta, garlic, and hers. Toss everything together.
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Drizzle with lemon juice and olive oil. Toss everything together. Season with salt and pepper. Refrigerate for an hour for best results and serve.