Description
I make this couscous salad in my kitchen in Crete using fluffy couscous, fresh vegetables, herbs, lemon juice, and olive oil. It is light, refreshing, and perfect for family meals or summer days. I love how simple ingredients come together to create something so colorful and full of life.
Ingredients
Scale
- 1 cup couscous
- 1 1/4 cups hot vegetable broth
- 1 cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1 red onion, diced
- 1 red bell pepper, chopped
- 1/2 cup parsley, chopped
- 1/4 cup mint, chopped
- 1 lemon, juiced
- 3 tbsp olive oil
- Salt and pepper
- Optional feta and olives
Instructions
- Place couscous in a bowl.
- Pour hot broth over it and cover.
- Let it sit for 5 minutes.
- Fluff with a fork.
- Cool completely.
- Add chopped vegetables.
- Add herbs and mix.
- Add lemon juice and olive oil.
- Season with salt and pepper.
- Mix gently and serve.
Notes
Use fresh lemon juice and good olive oil for best flavor. Let couscous cool before mixing. You can add chickpeas or grilled chicken for variation. Store in fridge up to 3 days.
- Prep Time: 15
- Cook Time: 5
- Category: B
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg