Summer Couscous Salad

Ingredients

For the Salad

• 1 cup couscous
• 1 cup vegetable broth or water
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced
• ¼ cup red onion, finely chopped
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• ¼ cup crumbled feta cheese (optional)

For the Lemon Dressing

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 clove garlic, minced
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Cook the Couscous

1. Bring the vegetable broth or water to a boil.
2. Remove from heat and stir in the couscous.
3. Cover and let sit for 5 minutes.
4. Fluff with a fork and allow to cool completely.

2. Prepare the Vegetables

1. Dice the cucumber and bell pepper.
2. Halve the cherry tomatoes.
3. Finely chop the red onion, parsley, and mint.

3. Make the Dressing

1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper.

4. Assemble the Salad

1. In a large bowl, combine cooled couscous, cucumber, tomatoes, bell pepper, red onion, parsley, and mint.
2. Pour the dressing over the salad and toss gently.
3. Sprinkle with feta cheese if using.

5. Chill and Serve

1. Refrigerate for 15–30 minutes to allow the flavors to meld.
2. Serve chilled or at room temperature.

Tips

• Use pearl (Israeli) couscous for a chewier texture.
• Add chickpeas for extra protein and fiber.
• Include diced avocado just before serving for creaminess.
• Substitute feta with goat cheese or leave it out for a vegan version.
• Fresh herbs make a big difference—don’t skip the parsley and mint.
• The salad tastes even better after a few hours in the refrigerator.

Prep Time

• Prep: 15 minutes
• Cook: 5 minutes
• Chill: 15–30 minutes

Yield

Serves 4–6

This Summer Couscous Salad is bright, fresh, and full of Mediterranean-inspired flavors, making it a perfect addition to any summer table. ☀️🥗🍋