Description
A refreshing and vibrant dish that celebrates the flavors of the Mediterranean, perfect for summer picnics and light lunches.
Ingredients
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a medium saucepan, bring vegetable broth to a boil.
- Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes to absorb the broth.
- Fluff the couscous with a fork after it has rested.
- While the couscous is resting, combine cherry tomatoes, cucumber, bell pepper, red onion, and Kalamata olives in a large bowl.
- Add the fluffed couscous to the bowl with the vegetables and mix gently.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat all ingredients.
- Just before serving, fold in crumbled feta cheese and fresh parsley.
- If desired, chill the salad in the refrigerator before serving.
Notes
This salad is versatile and can be customized with other vegetables or grains.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean