Description
A refreshing and vibrant Couscous Feta and Olive Salad, perfect for a quick lunch or a flavorful side dish. This Mediterranean-inspired salad combines fluffy couscous with tangy feta, juicy tomatoes, crisp cucumber, briny olives, and fresh herbs, all tossed in a zesty lemon and balsamic dressing.
Ingredients
Salad
- 200 g couscous
- 1/2 large cucumber, diced
- 200 g feta cheese, chopped
- 3-4 large tomatoes, diced
- 1 cup pitted black olives, chopped
- 3/4 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped
Dressing
- Juice and zest of 1 lemon
- 1 tbsp balsamic vinegar
- Salt to taste
- Pepper to taste
- 1/3 cup olive oil
Instructions
- Cook Couscous: Cook the couscous according to the package directions, usually by pouring boiling water over it and letting it steam. Season with salt and a splash of olive oil for flavor. Once cooked, transfer the couscous to a bowl and allow it to cool to room temperature.
- Make Dressing: In a separate bowl or jar, whisk together the lemon juice, lemon zest, balsamic vinegar, salt, and pepper. Slowly add the olive oil while whisking to emulsify the dressing.
- Prepare Salad Ingredients: Dice the feta, tomatoes, and cucumber. Chop the parsley and mint finely. Also, chop the pitted black olives. Combine all these ingredients with the cooled couscous in a large mixing bowl.
- Toss Salad: Pour the dressing over the couscous mixture and toss gently but thoroughly to combine all flavors evenly.
- Serve: Serve the salad immediately or refrigerate for a short time to enhance flavors. Enjoy this delicious Couscous Feta and Olive Salad as a light lunch or a vibrant side dish.
Notes
- Use vegetable broth instead of water to cook couscous for extra flavor.
- Adjust lemon juice and balsamic vinegar quantities to taste if you prefer a more tangy or mild dressing.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- For a vegan version, substitute feta cheese with a dairy-free cheese or omit entirely.
- Adding chopped red onion or scallions can add a nice bite to the salad.
