Description
This Spring Couscous Salad is a vibrant and refreshing dish perfect for warmer months. It features fluffy toasted couscous combined with fresh cherry tomatoes, cucumber, red onion, parsley, mint, and tangy crumbled feta cheese. Tossed in a zesty lemon and honey dressing, this salad is both light and flavorful, ideal as a side dish or a healthy main.
Ingredients
Scale
Couscous
- 1 cup couscous
- 1 tablespoon olive oil
- 1 cup water
Vegetables and Herbs
- 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
Cheese
- 1/4 cup feta cheese, crumbled
Dressing
- 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
- Toast couscous: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add 1 cup of couscous and stir for 1-2 minutes until it is lightly toasted, which enhances its flavor.
- Cook couscous: Add 1 cup of water to the pan and bring to a boil. Once boiling, cover with a lid and remove from heat. Let it steam for 5 minutes to absorb the water fully.
- Fluff and cool couscous: After steaming, fluff the couscous with a fork to separate the grains. Transfer to a large bowl and allow it to cool slightly.
- Prepare vegetables: While the couscous cools, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, chop the parsley and mint, and crumble the feta cheese. Add all to the bowl with the couscous.
- Make dressing: In a small bowl, whisk together lemon juice, extra-virgin olive oil, honey, salt, and black pepper until the honey has dissolved and the dressing is smooth.
- Toss salad: Pour the dressing over the couscous and vegetable mixture. Toss gently to coat everything evenly.
- Adjust seasoning and serve: Taste the salad and adjust seasoning as needed with extra salt or pepper. Serve immediately or refrigerate for an hour to let flavors meld.
Notes
- To toast couscous, stir continuously for even browning and enhanced flavor.
- Allow the couscous to cool slightly before adding vegetables to prevent wilting.
- Refrigerate for up to 24 hours; the salad tastes even better once chilled.
- For a vegan option, omit the feta cheese or substitute with a plant-based cheese.
- Adjust honey amount or omit for a less sweet dressing depending on preference.
