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Couscous Salad with Lemon-Herb Vinaigrette Recipe

Mediterranean · Salad · 25 min total

A light and refreshing couscous salad tossed with a bright lemon-herb vinaigrette, perfect as a side dish or a light lunch.

Ingredients

• 1 cup couscous
• 1 1/4 cups water
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 cup extra virgin olive oil
• 1 clove garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh dill
• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese

Instructions

1. In a small saucepan, bring water and salt to a boil. Stir in couscous and 2 tablespoons olive oil. Cover, remove from heat, and let stand for 5 minutes. Fluff with a fork and let cool to room temperature.
2. In a small bowl, whisk together lemon juice, lemon zest, extra virgin olive oil, garlic, parsley, mint, and dill. Season with salt and pepper to taste.
3. In a large bowl, combine cooled couscous, cucumber, cherry tomatoes, and feta cheese.
4. Pour the vinaigrette over the salad and toss gently to combine. Adjust seasoning if needed.
5. Serve at room temperature or chilled.

Tips

• For a gluten-free version, use quinoa instead of couscous.
• Add grilled chicken or chickpeas for extra protein.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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