Mediterranean Couscous Salad
A simple Mediterranean couscous salad loaded with fresh veggies and herbs. The perfect side dish for a weeknight meal or lunch all on its own.
Ingredients
- 1 cup couscous
- 1.5 cups boiling chicken stock water may also be used
- 1 small red bell pepper about 1 cup diced
- 1 small yellow bell pepper about 1 cup diced
- 1 small green zucchini about 1 cup diced
- 1 medium tomato about 1 cup diced
- ½ small red onion about 1 cup diced
- 2 tablespoon kalamata olives chopped
- 2 tablespoon feta crumbled
- 2 tablespoon fresh chive finely chopped
- 2 tablespoon fresh mint finely chopped
- 1 whole lemon juiced and zested
- ¼ cup olive oil
- 1 pinch Salt
- 1 pinch Pepper
Instructions
- Bring the water or chicken stock to a boil in a small sauce pot on the stove. Place the couscous in a heat resistant bowl (such as stainless steel), and pour the boiling liquid over top.
- Stir once to fully combine, then cover the bowl with a lid or large plate to keep the moisture locked in. Let the couscous sit for about 5 minutes.
- While the couscous sits, wash and then small dice all of the vegetables. Chop the herbs and juice/ zest the lemon. Set the vegetables and lemon aside.
- Once the couscous has sat for 5 minutes, fluff it up with a fork and taste it. It should be light and fluffy, not hard or crunchy.
- In the bowl of couscous, mix together all of the vegetables as well as lemon juice, zest, herbs and oil.
- Mix well and season with salt and pepper. Garnish the Mediterranean couscous salad with sliced kalamata olives and crumbled feta cheese.
Nutrition
Calories: 1238.2kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Tried this recipe?Let us know how it was!