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Lebanese Couscous Salad Recipe

Lebanese · Salad · 25 min total

A refreshing and vibrant salad featuring pearl couscous, fresh herbs, and a tangy lemon dressing, perfect as a side or light lunch.

Ingredients

• 1 cup pearl couscous
• 1 1/4 cups water
• 1/2 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/4 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 green onions, sliced
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. In a small saucepan, combine couscous, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes until tender and water is absorbed. Remove from heat and let cool.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, cumin, allspice, and pepper to make the dressing.
3. In a large bowl, combine cooled couscous, tomatoes, cucumber, parsley, mint, and green onions. Pour dressing over and toss well.
4. Gently fold in feta cheese if using. Serve at room temperature or chilled.

Tips

• Can be made ahead and refrigerated for up to 2 days.
• For a gluten-free version, use gluten-free couscous or quinoa.
• Add cooked chickpeas for extra protein.

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