5 from 27 votes
Couscous Salad
Couscous Salad mixes warm Moroccan couscous with fresh vegetables like grape tomatoes, English cucumber, red onion, and herbs such as parsley and mint. A lemon-garlic olive oil dressing lightly coats the salad, complemented by crumbled feta cheese and toasted slivered almonds for texture and flavor contrast. The result is a bright, refreshing dish.
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Servings:
5
Course:
Side Dish
Cuisine:
Mediterranean
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.
Cup of Yum
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.