The sun is shining, birds are chirping, and the flowers are blooming—ah, yes, it’s that magical time of the year when everything green starts sprouting like your uncle after a few too many drinks at the family cookout. Nothing says spring quite like a vibrant, zesty Spring Couscous Salad with Feta Vinaigrette. Just picture this: fluffy couscous lightly kissed by a citrusy dressing and dotted with colorful veggies that practically dance on your plate.

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This salad isn’t just food; it’s a celebration of the season. I remember the first time I made it for a picnic. Friends were skeptical at first—”What’s couscous?” they asked, eyes narrowed in suspicion—but one bite in, and they were converting faster than you could say “pass the feta!” This dish is perfect for any sunny day gathering or that impromptu barbecue where you want to impress without spending hours in the kitchen.

I once brought this beauty to a potluck and watched as people did a double-take before diving in. It was like watching kids at an ice cream truck!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Couscous: Use medium-grain couscous for fluffy texture; it cooks quickly and absorbs flavors beautifully.
• Cherry Tomatoes: Opt for ripe tomatoes; their sweetness balances the tangy dressing perfectly.
• Cucumber: Fresh cucumbers add crunch; choose firm ones for best results.
• Red Onion: Use red onion for its mild flavor; soaking it in cold water can reduce its sharpness.
• Feta Cheese: Crumbled feta brings creamy richness; use high-quality cheese for maximum flavor.
• Fresh Parsley: Brighten up the salad with fresh parsley; its herbaceous notes elevate every bite.
• Lemon Juice: Freshly squeezed lemon juice adds zing; skip bottled juice if you can!
• Olive Oil: Extra virgin olive oil enhances flavor; it’s worth splurging on quality here.
• Salt & Pepper: Essential seasonings enhance all flavors; adjust according to taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Step 1: Prepare the Couscous: Bring water to a boil in a saucepan and add couscous along with a pinch of salt. Remove from heat after 1 minute and cover until fluffy.

Step 2: Chop Your Veggies: While the couscous steams, dice cherry tomatoes and cucumber into bite-sized pieces. Finely chop red onion and parsley.

Step 3: Make the Feta Vinaigrette: In a small bowl, whisk together lemon juice and olive oil until emulsified. Stir in crumbled feta cheese along with salt and pepper.

Step 4: Combine Everything Together: Once the couscous is ready, fluff it gently with a fork. Toss it into a large bowl along with chopped veggies and feta vinaigrette.

Step 5: Let It Chill Out!: Allow the salad to sit in the fridge for about 30 minutes. This resting time will meld those lovely flavors together beautifully.

Step 6: Serve & Enjoy!: Give your salad one last toss before serving. Garnish with extra parsley if you’re feeling fancy—it’s picture-perfect now!

With these simple steps, you’ll have yourself an irresistible Spring Couscous Salad with Feta Vinaigrette that will steal hearts (and stomachs) at any gathering!

Perfecting the Cooking Process

Start by cooking couscous while prepping your vegetables. This allows for maximum efficiency and ensures everything is ready at once.

Add Your Touch

Feel free to swap out veggies based on what you have. Avocado or roasted chickpeas can add creaminess or protein.

Storing & Reheating

Store leftover salad in an airtight container in the fridge. It stays fresh for up to three days without losing its zing.

I remember serving this Spring Couscous Salad at a family gathering last year; everyone kept asking for the recipe, which felt like a huge win for me!

FAQ

What is couscous made from?

Couscous is made from semolina flour and water, forming tiny granules.

Can I make this salad ahead of time?

Yes, you can prepare the salad a day in advance for better flavor development.

What other dressings work well with this salad?

A lemon tahini dressing or balsamic vinaigrette would complement this salad nicely.

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Spring Couscous Salad with Feta Vinaigrette

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• Author: Sofia
• Total Time: 20 minutes
• Yield: Serves 4

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Description

Refreshing and vibrant, this Spring Couscous Salad with Feta Vinaigrette combines fluffy couscous, fresh vegetables, and a tangy feta dressing—an ideal side for spring gatherings.

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Ingredients

• Medium-grain couscous
• Cherry tomatoes
• Cucumber
• Red onion
• Feta cheese
• Fresh parsley
• Lemon juice
• Extra virgin olive oil
• Salt and pepper

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Instructions

1. Boil water in a saucepan, add couscous and a pinch of salt. Remove from heat after 1 minute, cover, and let steam until fluffy.
2. Chop cherry tomatoes and cucumber into bite-sized pieces; finely chop red onion and parsley.
3. Whisk lemon juice and olive oil in a small bowl until emulsified. Stir in crumbled feta cheese, salt, and pepper.
4. Fluff couscous with a fork in a large bowl, then combine with chopped veggies and feta vinaigrette.
5. Chill the salad in the fridge for about 30 minutes to meld flavors.
6. Toss again before serving; garnish with extra parsley if desired.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 290
• Sugar: 3g
• Sodium: 320mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 5g
• Protein: 9g
• Cholesterol: 15mg

Keywords: Feel free to swap veggies based on availability; avocado or chickpeas can add creaminess or protein. Rinse couscous thoroughly before cooking for optimal texture.