Description
Refreshing and vibrant, this Spring Couscous Salad with Feta Vinaigrette combines fluffy couscous, fresh vegetables, and a tangy feta dressingβan ideal side for spring gatherings.
Ingredients
- Medium-grain couscous
- Cherry tomatoes
- Cucumber
- Red onion
- Feta cheese
- Fresh parsley
- Lemon juice
- Extra virgin olive oil
- Salt and pepper
Instructions
- Boil water in a saucepan, add couscous and a pinch of salt. Remove from heat after 1 minute, cover, and let steam until fluffy.
- Chop cherry tomatoes and cucumber into bite-sized pieces; finely chop red onion and parsley.
- Whisk lemon juice and olive oil in a small bowl until emulsified. Stir in crumbled feta cheese, salt, and pepper.
- Fluff couscous with a fork in a large bowl, then combine with chopped veggies and feta vinaigrette.
- Chill the salad in the fridge for about 30 minutes to meld flavors.
- 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.