Name: Light Mediterranean Couscous Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 cup quick-cooking couscous; 1 cup water; 1/2 teaspoon coarse salt; 2 tablespoons extra-virgin olive oil; 1/2 cup roma tomatoes, diced (1/4 inch pieces); 1/2 cup diced English cucumber (1/4 inch pieces); 1/2 cup red bell pepper, diced (1/8 inch pieces); 1/2 cup canned chickpeas, rinsed; 1/4 cup red onion, finely chopped; 1/2 cup sliced kalamata olives (pitted); 2 tablespoons crumbled feta cheese (optional); 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

Description

Light Mediterranean Couscous Salad is a delightful and refreshing dish that bursts with vibrant flavors, making it an ideal choice for any occasion. Whether you’re hosting a gathering or looking for a quick lunch, this salad brings together the wholesome goodness of fresh vegetables, chickpeas, and aromatic herbs. In just 25 minutes, you can prepare this easy-to-make recipe that not only nourishes your body but also pleases your palate. Serve it chilled as a main course or as a colorful side to complement your favorite proteins. With its nutritious ingredients and versatility, this salad is sure to become a staple in your meal rotation.

Ingredients

Scale

1 cup quick-cooking couscous
1 cup water
1/2 teaspoon coarse salt
2 tablespoons extra-virgin olive oil
1/2 cup roma tomatoes, diced (1/4 inch pieces)
1/2 cup diced English cucumber (1/4 inch pieces)
1/2 cup red bell pepper, diced (1/8 inch pieces)
1/2 cup canned chickpeas, rinsed
1/4 cup red onion, finely chopped
1/2 cup sliced kalamata olives (pitted)
2 tablespoons crumbled feta cheese (optional)
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

Cook Mode Prevent your screen from going dark

Instructions

Cook couscous by bringing 1 cup water and ½ teaspoon salt to a boil in a medium saucepan. Stir in 1 cup couscous and 2 tablespoons olive oil. Cover and let sit for 5 minutes.
While couscous cooks, dice the tomatoes, cucumber, and red bell pepper; finely chop the red onion.
Fluff the cooked couscous with a fork and combine it with the diced vegetables, rinsed chickpeas, and olives in a large mixing bowl.
In a separate bowl, mix feta cheese (if using), chopped herbs, lemon peel, lemon juice, vinegar, salt, pepper, and olive oil to create the dressing.
Pour the dressing over the couscous mixture and gently toss until well combined.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: Boiling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 4g
Sodium: 680mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 6g
Protein: 10g
Cholesterol: 5mg