Couscous Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
5
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Course
Side Dish
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Cuisine
Mediterranean
Couscous Salad
Description
This Couscous Salad begins by steeping dry Moroccan couscous in boiling salted water until tender, then fluffing it with olive oil and allowing it to cool slightly. Meanwhile, a dressing of olive oil, lemon juice, and minced garlic is whisked together.
Once the couscous has cooled, it is combined with halved grape tomatoes, diced cucumber, red onion, crumbled feta cheese, toasted slivered almonds, and fresh chopped parsley and mint. The lemon-garlic dressing is poured over and everything is tossed to coat evenly. Salt and freshly ground black pepper are added to taste.
The salad is best enjoyed fresh the day it is made but can be kept refrigerated for one day. Israeli pearl couscous can substitute but requires different cooking instructions. At high altitude, adding extra water helps couscous cook properly. This salad offers a balance of light, crisp vegetables, fresh herbs, and nutty, creamy accents from feta and almonds, making it a versatile side or light main dish.
Ingredients
- 1 cup couscous dry Moroccan
- 1 cup water warm
- salt and freshly ground black pepper
- 1/4 cup + 1 tsp olive oil divided (regular or extra virgin
- 2 Tbsp lemon juice fresh
- 1 tsp minced garlic (1 clove)
- 1 1/2 cups grape tomato halved
- 1 1/2 cups diced English cucumber
- 1/3 cup diced red onion
- 1/3 cup finely crumbled feta cheese
- 1/3 cup almond optional but highly recommended, toasted; slivered
- 1/3 cup finely chopped parsley fresh
- 2 Tbsp finely chopped mint fresh
Instructions
- Bring water to a boil in a medium saucepan.
- Right when it reaches a boil remove from heat and right away stir in couscous and salt and cover. Let rest 5 minutes.
- Drizzle in 1 tsp olive oil, fluff with a fork and let cool about 10 minutes in a salad bowl (toss occasionally if possible to reduce sticking). Meanwhile prepare remaining salad ingredients.
- In a small mixing bowl whisk together remaining 1/4 cup olive oil, lemon juice and garlic.
- To bowl with couscous add tomatoes, cucumber, red onion, feta, almonds if using, parsley, and mint. Pour dressing over everything and toss to evenly coat.
- Season with salt and pepper to taste. Salad is best the day prepared but will keep in the fridge for 1 day.
Notes
- Israeli (pearl) couscous can be used instead; follow package cooking instructions instead of the Moroccan couscous steps.
- At high altitudes, add 2 extra tablespoons of water during couscous cooking for proper hydration.
User Reviews
Overall Rating
5
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