Couscous Salad (with Tomato, Cucumber, Feta, and Mint)
A chilled couscous salad with a herb-forward profile and just enough lemon and cheese
Servings: 4
Calories: 334kcal
Ingredients
- 6 ounces pearled couscous
- 2 ½ cups water
- ½ teaspoon salt
- 2 tablespoons olive oil
- 15 pieces grape tomato sliced in half
- ¼ cup mint chopped
- ¼ cup flat leaf parsley chopped
- 1 cup crumbled Feta cheese
- 1 medium cucumber cut into small cubes
- Juice from ½ lemon
Instructions
- Prepare the couscous by boiling the water. Add salt and olive oil. Put the couscous in the pot and then cook for 10 to 12 minutes or until the water is absorbed. Drain the excess water. Let it cool down.6 ounces pearled couscous, ½ teaspoon salt, 2 tablespoons olive oil, 2 ½ cups water
- Combine tomato, cucumber, parsley, mint, and lemon juice in a bowl. Toss to mix.15 pieces grape tomato, ¼ cup mint, ¼ cup flat leaf parsley, 1 medium cucumber, Juice from ½ lemon
- Add the couscous and Feta. Toss.1 cup crumbled Feta cheese
- Transfer to a plate or bowl. Serve.
Notes
- Let the couscous cool fully before mixing. If you add herbs or cheese while the couscous is still warm, the mint will wilt and the feta will melt into the mix. Cool it down completely for best results. You can speed this up by spreading it on a tray.
- Prep ahead, but dress last-minute if needed. If storing overnight, keep the lemon juice separate and mix it in just before serving. This keeps the salad from getting watery and the cucumber from softening.
- Go for quality feta. Skip the low-fat or pre-crumbled packs if you can. Block feta stored in brine has better flavor and a creamier bite.
Nutrition
Serving: 4g | Calories: 334kcal | Carbohydrates: 37g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 735mg | Potassium: 242mg | Fiber: 3g | Sugar: 1g | Vitamin A: 679IU | Vitamin C: 9mg | Calcium: 223mg | Iron: 1mg