Zesty Couscous Salad with Feta: Your New Healthy Crush
A vibrant Couscous Salad with Feta packed with healthy ingredients and zesty flavors!
Equipment
- - Pot
- - Bowl
- - Fork
- Whisk
- - Cutting board
- - Knife
Ingredients
For the Salad
- 1 cup Couscous Regular couscous for quick cooking
- 12 fl oz Water For hydrating couscous
- 1 cube Bouillon Cube To infuse flavor
- 2 tbsp Olive Oil For richness in dressing
- 1 medium Red Onion Can substitute with shallots
- 1 medium Cucumber For crisp texture
- 1 medium Courgette (Zucchini) Can replace with yellow squash
- 1 cup Tomatoes Cherry tomatoes work well
- 1/2 cup Olives Kalamata recommended
- 1 cup Feta Cheese Crumbled, goat cheese is an alternative
- 1 tbsp Fresh Basil Parsley can be used as substitute
- 1/4 cup Fresh Parsley Adds freshness
- 1 tbsp Mint Dried mint in moderation can be used
For the Dressing
- 2 lemons Juiced Bottled lemon juice can replace
- 2 cloves Garlic Minced, roasted for milder flavor
- 1 tsp Black Pepper Freshly ground preferred
- 1 tsp Salt For seasoning
- 1 tsp Dried Oregano Italian seasoning is a substitute
Instructions
Preparation
- Start by dicing the red onion, cucumber, courgette, and tomatoes. Chop the olives and mince the garlic; prepare your fresh herbs too.
- In a pot, boil 12 fl oz of water with a bouillon cube and the minced garlic until dissolved. Add the couscous, stir, cover, and let it sit for about 10 minutes until all the liquid is absorbed.
- After resting, use a fork to fluff the couscous.
- In a bowl, whisk together lemon juice, olive oil, salt, black pepper, and dried oregano. Let it sit briefly.
- Spread the fluffed couscous on a shallow dish to cool. Once it's at room temperature, mix in the dressing, fresh herbs, diced vegetables, olives, and feta cheese gently.
- Place the salad in the fridge for at least 30 minutes before serving.
Notes
Chill the salad for best flavor. Can swap ingredients based on preference.