Description
A refreshing Mediterranean pearl couscous salad packed with cucumbers, tomatoes, feta cheese, olives, and fresh herbs in a zesty lemon vinaigrette. This light and vibrant salad is perfect for picnics, meal prep, or a healthy lunch option.
Ingredients
Salad
- 2 cups cooked pearl couscous
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup feta cheese, crumbled
- ¼ cup Kalamata olives, sliced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions
- Cook Couscous: Prepare the pearl couscous according to the package instructions by boiling it until tender, then drain and let it cool to room temperature.
- Combine Salad Ingredients: In a large bowl, mix together the cooled couscous, diced cucumber, halved cherry tomatoes, crumbled feta, sliced Kalamata olives, finely chopped red onion, and chopped parsley.
- Make Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper until well emulsified.
- Toss Salad: Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly without crushing the vegetables or feta.
- Chill: Cover the salad and refrigerate for at least 20 minutes to allow flavors to meld for the best taste before serving.
Notes
- Add grilled chicken or shrimp for a protein boost and a more complete meal.
- Store leftover salad covered in the refrigerator for up to 3 days, stirring before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
