Couscous salad recipes
A bright, zesty, and colorful couscous salad loaded with vegetables, fresh herbs, chickpeas, and feta. Perfect for meal prep, potlucks, or light dinners.
Ingredients
- 1 cup Moroccan couscous dry
- 1 cup Water or broth boiling
- 1 cup Cherry tomatoes halved
- 1 Cucumber diced
- 1 Red bell pepper diced
- ¼ cup Red onion finely chopped
- ½ cup Feta cheese crumbled
- ½ cup Fresh parsley chopped
- 2 tbsp Fresh mint optional chopped
- 1 cup Chickpeas canned rinsed and drained
- ¼ cup Olive oil extra virgin
- 2 tbsp Lemon juice fresh squeezed
- 1 tsp Dijon mustard
- 1 clove Garlic minced
- ½ tsp Ground cumin
- Salt and pepper to taste
Instructions
- Place couscous in a bowl with a pinch of salt and 1 tablespoon olive oil.
- Pour boiling water or broth over couscous, cover, and let it sit for 5 minutes.
- Fluff couscous with a fork and transfer to a tray to cool.
- While cooling, dice and chop all vegetables and herbs.
- In a small bowl, whisk together olive oil, lemon juice, mustard, garlic, cumin, salt, and pepper.
- Combine cooled couscous with vegetables, chickpeas, and herbs in a large bowl.
- Pour dressing over salad and toss gently until well coated.
- Sprinkle crumbled feta on top and chill for 30 minutes if desired before serving.
Notes
- You can substitute Moroccan couscous with pearl couscous for a chewier texture.
- Add grilled chicken or tuna for extra protein.
- Make it vegan by omitting or replacing feta with a dairy-free version.
- Tastes even better the next day once flavors have melded.
- For extra zest, add a bit of lemon zest or a dash of sumac.