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Light Mediterranean Couscous Salad

Light Mediterranean Couscous Salad
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Light Mediterranean Couscous Salad is a vibrant and refreshing dish that brings the essence of healthy eating to your table. Bursting with fresh vegetables, chickpeas, and aromatic herbs, this salad is perfect for warm summer days or as a delightful side for any gathering. Its quick preparation time makes it ideal for busy weeknights or meal prep, while its colorful presentation ensures it stands out at barbecues or family dinners. With a zesty dressing and customizable ingredients, this recipe is not only nutritious but also a versatile option for everyone to enjoy.

Ingredients

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  • 1 cup water
  • 1/2 teaspoon coarse salt
  • 2 tablespoons extra-virgin olive oil
  • 1 cup quick-cooking couscous
  • 1/2 cup roma tomatoes, diced
  • 1/2 cup diced english cucumber
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup canned chickpeas, rinsed
  • 1/2 cup sliced kalamata olives (pitted)
  • 2 tablespoons crumbled feta cheese
  • 1 teaspoon parsley, finely chopped
  • 1 teaspoon mint, finely chopped
  • 1 teaspoon basil, finely chopped
  • 1/4 teaspoon oregano, dried
  • 1 teaspoon lemon peel, grated
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red apple vinegar
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons extra-virgin olive oil

Instructions

  1. In a medium saucepan, bring 1 cup of water to a boil. Add 1/2 teaspoon of coarse salt and 2 tablespoons of extra virgin olive oil. Stir in 1 cup of quick-cooking couscous. Remove from heat and cover to let it steam for about 5 minutes.
  2. While the couscous is cooking, prepare your vegetables. Dice 1/2 cup each of roma tomatoes and english cucumber. Chop 1/2 cup of red bell pepper and finely chop 1/4 cup of red onion. Add these to a large mixing bowl.
  3. Once your vegetables are ready, add 1/2 cup of rinsed canned chickpeas and 1/2 cup of sliced kalamata olives to the mixing bowl with the chopped vegetables.
  4. Add fresh herbs including 1 teaspoon each of parsley, mint, and basil. Sprinkle in 1/4 teaspoon oregano along with lemon peel.
  5. In a small bowl, whisk together 2 tablespoons fresh lemon juice, 1 tablespoon red apple vinegar, remaining salt (1/4 teaspoon), ground black pepper (1/4 teaspoon), and remaining olive oil (3 tablespoons). Pour this dressing over the salad mixture.
  6. Fluff the cooked couscous with a fork before adding it to the salad mix. Toss gently until all ingredients are combined thoroughly. Serve immediately or chill before serving for enhanced flavors.

Nutrition

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