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Large mixing bowl with all the ingredients for summer couscous salad
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5 from 2 votes

Summer Couscous Salad

The salad you're going to want to eat all summer long- summer couscous salad! Loaded with tomatoes, bell peppers, cucumber, red onion, feta cheese, mint and Israeli couscous.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad
Cuisine: Mediterranean
Servings: 6
Calories: 236kcal

Ingredients

Couscous

  • 1 cup Israeli couscous (sometimes called pearl couscous)
  • 1 ¾ cups stock or broth
  • 1 pinch salt

Vinaigrette

  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon honey (or maple syrup)
  • ¼ teaspoon djion
  • 1 teaspoon lemon juice
  • zest of 1 lemon
  • salt & pepper

Salad

  • 1 large bell pepper (chopped; or 2 small)
  • 1 ½ cups cherry tomatoes (cut in half)
  • 1 long english cucumber (chopped)
  • ¼ red onion (finely chopped)
  • ½ cup fresh mint (chopped & loosely packed)
  • ½ cup feta cheese (crumbled)

Instructions

  • Cook couscous- combine the couscous, stock and salt in a pan. Bring to a boil, cover and cook for 10 minutes, or until all water has absorbed into the couscous.
  • Run couscous under cold water and set aside to cool completely.
  • Vinaigrette- shake up all ingredients.
  • Salad- toss the cooled couscous with the vinaigrette and all remaining ingredients.

Storage

  • This salad does not keep well, however the couscous and vinaigrette may be prepared up to 4 days ahead.

Nutrition

Serving: 1/6 of batch | Calories: 236kcal | Carbohydrates: 27g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 185mg | Potassium: 274mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1050IU | Vitamin C: 37.3mg | Calcium: 89mg | Iron: 1.1mg