couscous salad
This delicious Mediterranean Couscous Salad combines couscous with cucumber, red onion, tomatoes, garbanzo beans, Kalamata Olives, and Feta cheese, all drizzled with an easy three-ingredient lemon vinaigrette. I love to serve it for a light summer lunch or dinner.
prep time
10 Min
cook time
5 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- LEMON VINAIGRETTE
- 1/4 cup olive oil
- 1 tablespoon white vinegar or red wine vinegar
- 1 - lemon juiced (about 2 tablespoons)
- 2 tablespoons honey
- 1/4 teaspoon fresh ground black pepper
- COUSCOUS SALAD
- 2 1/4 cups cool water
- 1/2 teaspoon salt
- 1 1/2 teaspoons olive oil
- 1 1/2 cups uncooked pearl couscous
- 2/3 cup chopped English cucumber
- 1/3 cup red onion
- 2/3 cup quartered grape or cherry tomatoes
- 2/3 cup garbanzo beans
- 1/2 cup sliced Kalamata olives
- 1/4 cup crumbled Feta cheese
- 1/4 cup loosely packed basil ribbons or chopped parsley
How To Make couscous salad
-
Step 1In a small bowl, whisk the olive oil, white wine vinegar, lemon juice, honey, and pepper.
-
Step 2Bring water to a boil, add the salt and olive oil. Stir in the pearl couscous. Reduce heat, cover, and simmer for 8-10 minutes or until the water is absorbed, stirring once or twice. Remove the lid and let it cool, stirring several times.
-
Step 3In a large bowl, combine the cooled couscous, cucumber, red onion, grape tomatoes, garbanzo beans, Kalamata olives, Feta cheese, and basil ribbons.
-
Step 4Drizzle with the lemon vinaigrette and toss to coat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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