Ingredients
For the Couscous
- 1 cup couscous
- 1 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Salad
- 1 cup cherry tomatoes (halved)
- 1 cup cucumbers (diced)
- 1 red bell pepper (diced)
- 1/3 cup feta cheese (crumbled)
- 1/4 cup parsley (chopped)
- 2 tablespoons fresh mint (chopped)
For the Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Cook the Couscous: Bring water, olive oil, and 1/2 teaspoon salt to a boil in a saucepan. Stir in the couscous, remove from heat immediately, cover, and let sit for 5 minutes. Fluff the couscous with a fork and allow it to cool completely.
- Combine Salad Ingredients: In a large bowl, combine the cooled couscous with cherry tomatoes, cucumbers, diced red bell pepper, crumbled feta cheese, chopped parsley, and fresh mint.
- Prepare the Vinaigrette: In a jar with a secure lid, add olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Shake vigorously until emulsified. Alternatively, whisk all vinaigrette ingredients together in a bowl until well combined.
- Toss the Salad: Drizzle the vinaigrette over the salad and gently toss until all ingredients are evenly coated and mixed thoroughly. Serve chilled or at room temperature.
Notes
- The couscous can be cooled faster by spreading it on a baking sheet after fluffing.
- For a vegan option, omit feta or substitute with a plant-based cheese.
- Adjust the amount of honey in the vinaigrette to taste for sweetness.
- This salad can be made a few hours ahead to allow flavors to meld; store covered in the refrigerator.
- Add toasted pine nuts or olives for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
