Description
This Healthy Mediterranean Couscous Salad combines zesty lemon, crunchy vegetables, and fluffy grains into one perfect bite, making it a colorful, nutritious, and satisfying dish for both kids and adults alike.
Ingredients
1.5 cups whole wheat couscous (dry)
1.5 cups vegetable broth or water
1 English cucumber (diced)
1 pint cherry tomatoes (halved)
1/2 red onion (finely minced)
1/2 cup Kalamata olives (pitted and sliced)
1/2 cup crumbled feta cheese
1 can (15 oz) chickpeas (rinsed and drained)
1/2 cup fresh parsley (chopped)
1/4 cup fresh mint (optional)
2 cloves garlic (minced)
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey or maple syrup
Salt to taste
Black pepper to taste
Instructions
- In a medium saucepan, bring the vegetable broth or water to a boil. Remove from heat and stir in the dry couscous. Cover the pot and let it sit for about 5 to 7 minutes until the liquid is fully absorbed
- Once the couscous is ready, use a fork to fluff the grains. Transfer the couscous to a large mixing bowl and let it cool slightly
- Dice your cucumber, halve the tomatoes, and mince the red onion. Place them into the large mixing bowl with the couscous
- Fold in the rinsed chickpeas, sliced Kalamata olives, crumbled feta cheese, and freshly chopped herbs
- In a small jar or bowl, combine the extra virgin olive oil, lemon juice, honey, minced garlic, salt, and pepper. Whisk or shake until the dressing is emulsified
- Pour the dressing over the salad ingredients and toss everything gently. Allow the salad to sit for 10 minutes before serving
Notes
You can substitute quinoa or millet for a gluten-free version.
Omit feta cheese for a vegan salad.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 285 kcal
- Sugar: 4g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg