1.5cupsboiling chicken stock water may also be used
1smallred bell pepper about 1 cup diced
1smallyellow bell pepper about 1 cup diced
1smallgreen zucchini about 1 cup diced
1mediumtomato about 1 cup diced
½smallred onion about 1 cup diced
2tablespoonkalamata oliveschopped
2tablespoonfetacrumbled
2tablespoonfresh chivefinely chopped
2tablespoonfresh mintfinely chopped
1wholelemon juiced and zested
¼cupolive oil
1pinchSalt
1pinchPepper
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.
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