Mediterranean Couscous Salad Bowl
A refreshing and healthy Mediterranean Couscous Salad Bowl packed with vibrant flavors, perfect for a light lunch or dinner.
Equipment
- 1 Mixing Bowl large
- 1 Saucepan for cooking couscous
Ingredients
Salad Ingredients
- 1 cup couscous
- 1 1/2 cups water
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion thinly sliced
- 1/2 cup Kalamata olives pitted and halved
- 1/2 cup feta cheese crumbled
Dressing Ingredients
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
Preparation
- Bring 1 1/2 cups of water to a boil in a saucepan. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Allow to cool.
- While the couscous cools, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, and slicing the red onion. Set aside.
- In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper. Adjust seasoning to taste.
- In a large mixing bowl, combine the cooled couscous, tomatoes, cucumber, red onion, olives, and feta cheese. Drizzle with dressing and toss to combine.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled as a side dish or a light main course. Garnish with additional feta, olives, or fresh herbs if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
Notes
Pro Tips: Always use fresh, high-quality ingredients for the best results. Ingredient Substitutions: Swap couscous with quinoa for a gluten-free version. How to Serve: Pair with grilled chicken or fish. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare the dressing and chop vegetables in advance for quick assembly.