Summer Couscous Salad
This summer couscous salad is loaded with tomatoes, bell peppers, cucumber, red onion, feta cheese, mint, and Israeli couscous. A delicious and light vegetarian meal to enjoy all summer long!
Servings: 6 servings
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 medium pot. 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 for the vinaigrette including olive oil, white wine vinegar, honey, dijon, lemon juice, lemon zest, salt, and pepper.
- Assemble - Toss the cooled cooked and cooled couscous with the vinaigrette and all remaining ingredients.
Notes
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