Couscous Salad
6 servings
servings20 minutes
active time30 minutes
total timeIngredients
1 cup water
½ teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 cup instant couscous
½ cup diced roma tomato (¼" dice)
½ cup diced english cucumber (¼" dice)
½ cup diced red bell pepper (⅛" dice)
½ cup canned garbanzo beans (rinsed)
¼ cup minced red onion
½ cup kalamata olives (pitted and sliced)
2 tablespoons feta cheese
1 teaspoon chopped parsley
1 teaspoon chopped mint
1 teaspoon chopped basil
¼ teaspoon dried oregano
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon red wine vinegar
¼ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons extra-virgin olive oil
Directions
Cook the Couscous - In a medium saucepan, bring water, salt, and olive oil to a boil over high heat. Add the couscous and stir quickly. Turn off the heat and cover. Let it stand until tender, 5 minutes. Fluff with a fork and let cool. For faster cooling, transfer to a bowl and refrigerate.
Assemble the Couscous Salad - In a large bowl, combine cooled couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano.
Make the Lemon Dressing - In a small bowl, whisk together lemon zest, lemon juice, vinegar, salt, and pepper. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.
To Serve - Pour the dressing over the salad. Gently stir to combine. If desired, garnish with more cheese and herbs.
Nutrition
Serving Size
-
Calories
203 kcal
Total Fat
8 g
Saturated Fat
1 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
5 mg
Sodium
573 mg
Total Carbohydrate
27 g
Dietary Fiber
2 g
Total Sugars
1 g
Protein
5 g
6 servings
servings20 minutes
active time30 minutes
total time