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Spring Couscous Salad

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A vibrant and refreshing salad celebrating the flavors of spring with couscous, fresh vegetables, and a zesty dressing.

Ingredients

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  • 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 1 tablespoon of olive oil in a medium-sized saucepan over medium heat. Once the oil is hot, add 1 cup of couscous to the pan. Stir the couscous in the oil for about 1-2 minutes until it becomes lightly toasted.
  2. Add 1 cup of water to the couscous and bring it to a boil. Once the water is boiling, cover the pan with a lid and remove it from the heat. Let the couscous steam for 5 minutes.
  3. Fluff the couscous with a fork to separate the grains. Transfer the couscous to a large mixing bowl and let it cool for a few minutes.
  4. Prepare the vegetables. Cut 1 cup of cherry tomatoes in half and set them aside. Dice 1 cup of cucumber into small pieces and add it to the bowl.
  5. Chop 1/2 cup of red onion and add it to the bowl with the cucumber and tomatoes.
  6. Add 1/2 cup of fresh parsley and 1/4 cup of fresh mint to the bowl.
  7. Crumble 1/4 cup of feta cheese and sprinkle it into the bowl.
  8. In a small bowl, combine 1/4 cup of lemon juice, 1/4 cup of extra-virgin olive oil, 1 teaspoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk until the honey dissolves.
  9. Pour the dressing over the couscous and vegetable mixture. Toss everything together gently.
  10. Taste the salad and adjust the seasoning, adding more salt or pepper if needed.
  11. Serve the spring couscous salad immediately or refrigerate for an hour to let the flavors meld together.

Notes

For best texture, add cucumbers and herbs just before serving. Leftovers can be stored in an airtight container for 2-3 days.

Nutrition

Find it online: https://thestationrecipes.com/spring-couscous-salad/

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