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couscous salad

couscous salad

Couscous salad is a quick, refreshing meal bursting with Mediterranean flavors. Try a light, healthy version for your next lunch!
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Total Time 21 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup couscous
  • 1 cup hot water
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon salt or to taste
  • 0.5 cup cherry tomatoes halved
  • 0.5 cup cucumber diced
  • 0.25 cup chickpeas cooked
  • 0.25 cup feta cheese crumbled
  • 2 tablespoon red onion finely chopped
  • 2 tablespoon fresh parsley chopped
  • 1 tablespoon lemon juice
  • 0.25 teaspoon black pepper to taste

Method
 

  1. Place the couscous in a large bowl. Add 1 cup of hot water and cover. Let it sit for 5 minutes until the water is absorbed.
  2. Fluff the couscous with a fork to separate the grains. Drizzle with 2 tablespoons olive oil and add 1 teaspoon salt. Mix gently.
  3. Add the cherry tomatoes, cucumber, chickpeas, red onion, parsley, and feta cheese to the couscous.
  4. Pour lemon juice over the salad and season with black pepper to taste.
  5. Toss everything until well combined. Chill or serve immediately as a refreshing main dish or side.

Notes

A couscous salad is beloved for its effortless versatility and Mediterranean flair. Perfect as a light lunch, a picnic treat, or a vibrant side on your dinner table, it shines for both its flavor and fast prep time. It's a wonderful vehicle for using up leftover produce, allowing home cooks to get creative without much planning or effort.

Practical Tips & Swaps

  • For fluffier couscous, cover the bowl while soaking and avoid stirring until all the liquid is absorbed. Fluff gently with a fork.
  • If you prefer whole grains, try whole wheat couscous for extra fiber or substitute with quinoa for a gluten-free option.
  • Don't have feta? Goat cheese or mozzarella balls add a creamy bite, while diced avocado keeps it dairy-free and silky.
  • Customize your salad by adding olives, artichoke hearts, or arugula for extra flavor and texture.

Prep Techniques & Advice

  • Use hot—not boiling—water to hydrate couscous. Boiling water can make it mushy.
  • Allow the couscous to cool to room temperature before mixing in vegetables and cheese to prevent wilting or melting.
  • Taste and adjust salt, lemon, and seasonings just before serving for the freshest flavor.

Serving & Pairing Suggestions

  • Serve couscous salad chilled or at room temperature alongside grilled chicken, fish, or roasted vegetables for a complete meal.
  • Add a handful of toasted pine nuts or slivered almonds for a nutty crunch.
  • For a protein boost, top with a poached egg or extra chickpeas.
The possibilities are endless—let couscous salad inspire your next meal!