Print
Mediterranean Couscous Salad

Mediterranean Couscous Salad

Author: Stephanie Kay

Filled with Greek flavours, this Mediterranean couscous salad recipe is quick and easy to make, and packed full of fresh vegetables and fibre making it a healthy side dish or simple lunch.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Category: Salads, Sides
  • Cuisine: Vegetarian
  • Diet: Vegetarian
Units Scale

Ingredients

Instructions

  1. Cook the couscous according to package directions.
  2. While the couscous is cooking, chop all of the vegetables and prepare the dressing. Add olive oil, lemon juice, garlic, salt and pepper to a bowl and whisk to combine, set aside.
  3. Once the couscous is cooked, add it to a large bowl, fluffing it with a fork, then add the chopped cucumber, tomatoes, bell pepper, red onion, black olives and parsley and toss to combine.
  4. Cover the salad with the dressing, toss to combine, then top with crumbled feta and additional salt and pepper to taste. Feel free to add a bit more lemon juice for brightness if needed.
  5. This salad can be eaten immediately or stored in the fridge for up to 3 days.

Nutrition

Keywords: Greek, pearl, cold, with feta, summer, dressing, easy