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Spring Couscous Salad

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A vibrant salad celebrating fresh spring flavors, perfect for picnics and light lunches.

Ingredients

Scale
  • 1 cup couscous
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Heat the olive oil in a medium-sized saucepan over medium heat.
  2. Toast the couscous in the oil for about 1-2 minutes until lightly toasted.
  3. Add water to the couscous and bring it to a boil.
  4. Cover the pan with a lid and remove from heat. Let the couscous steam for 5 minutes.
  5. Fluff the couscous with a fork to separate the grains.
  6. Transfer the couscous to a large mixing bowl and let it cool for a few minutes.
  7. Cut the cherry tomatoes in half and set them aside. Dice the cucumber and add it to the bowl.
  8. Add the chopped red onion to the bowl with the cucumber and tomatoes.
  9. Add the fresh parsley and mint to the bowl.
  10. Crumble the feta cheese and sprinkle it into the bowl.
  11. In a small bowl, combine lemon juice, extra-virgin olive oil, honey, salt, and black pepper. Whisk until smooth.
  12. Pour the dressing over the couscous and vegetable mixture. Toss gently until coated.
  13. Taste and adjust seasoning if needed.
  14. Serve immediately or refrigerate for an hour to let flavors meld.

Notes

For extra texture, try adding toasted nuts or seeds. Serve with grilled chicken or pita bread for a complete meal.

Nutrition

Find it online: https://www.nailzspa.com/springtime-couscous-salad/

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