Description
A light and refreshing couscous salad tossed with crisp cucumber, juicy cherry tomatoes, fresh parsley, creamy feta, and a bright lemon olive oil dressing. Perfect for warm days, picnics, and easy lunches.
Ingredients
Scale
- 1 cup dry couscous
- 1 cup boiling water
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, finely diced
- 1/2 cup fresh parsley, chopped
- 1/2 cup feta cheese, cubed
- Juice of 1 whole lemon
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place couscous in a medium bowl and pour 1 cup boiling water over it. Cover and let sit for 5 minutes until tender.
- Fluff the couscous with a fork and allow it to cool to room temperature.
- In a large mixing bowl, combine cooled couscous, diced cucumber, halved cherry tomatoes, finely diced red onion, and chopped parsley.
- In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
- Pour the dressing over the salad and toss gently until evenly coated.
- Carefully fold in cubed feta cheese.
- Serve immediately or chill for 30 minutes before serving for enhanced flavor.
Notes
- Allow couscous to cool before mixing to keep vegetables crisp.
- Adjust salt after adding feta since it is naturally salty.
- Add extra lemon juice before serving if needed for freshness.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg