Description
A fresh and vibrant Mediterranean Couscous Salad combining fluffy couscous with crisp vegetables, tangy feta cheese, aromatic herbs, and a zesty lemon dressing. Perfect as a light lunch or a colorful side dish that’s ready in just 25 minutes.
Ingredients
Base
- 250 g / 1½ cups dry couscous
- 325 ml / 1⅓ cups freshly boiled water
- 1 level tsp vegetable bouillon (or half a vegetable stock cube)
Vegetables & Herbs
- ½ small red onion (50g), finely chopped
- ¼ English cucumber, roughly chopped
- 1 small courgette (100g), chopped
- 200 g cherry tomatoes, cut in half or quartered
- 10 pitted kalamata olives, cut in half
- 2 heaped tbsp chopped basil leaves
- 1 tbsp chopped flat-leaf parsley
- 1 heaped tsp chopped mint leaves
- 2 cloves garlic, minced or pressed
Cheese & Dressing
- 100 g feta cheese, cut into cubes
- 50 ml / ¼ cup extra virgin olive oil
- Juice of 1 large lemon
- ¼ tsp cracked black pepper
- ¼ tsp sea salt
Instructions
- Prepare the Stock and Couscous: Dissolve the vegetable bouillon or stock cube in the freshly boiled water to create a flavorful stock. Place the dry couscous in a large bowl, pour the hot stock over it, stir once to combine, then cover the bowl tightly with cling film. Let it sit for about 10 minutes, or until the couscous has absorbed all the liquid and softened. Fluff the couscous gently with a fork to separate the grains and allow it to cool to room temperature.
- Mix the Herbs and Vegetables: Once the couscous is cool, add the chopped basil, parsley, mint, and the juice of one large lemon to infuse fresh, zesty flavors. Stir these ingredients well into the couscous. Then add the red onion, cucumber, courgette, and cherry tomatoes, tossing everything together evenly to distribute the vegetables throughout the salad.
- Finishing Touches: Incorporate the cubed feta cheese and halved kalamata olives into the couscous mixture. Drizzle the salad with extra virgin olive oil and season it with sea salt and cracked black pepper. Mix everything thoroughly to ensure every bite is bursting with Mediterranean flavors. Transfer the salad to a large serving bowl and serve immediately for the freshest taste.
Notes
- For extra flavor, you can toast the dry couscous lightly in a dry pan before adding the boiling stock.
- This salad is best served fresh but can be refrigerated for up to 1 day; stir well before serving.
- Feel free to add toasted pine nuts or chopped roasted red peppers for additional texture and taste.
- Use gluten-free couscous alternative if gluten intolerance is a concern.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (for soaking and cooling)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
