Mediterranean Couscous Salad
Fluffy couscous tossed with crisp vegetables, briny olives, and creamy feta in a bright lemon vinaigrette. Ready in 20 minutes—perfect for lunch, meal prep, or a light dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 412
- Protein
- 12g
Ingredients
- 1 cup couscous
- 1.5 cups boiling water
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- ¾ cup kalamata olives, pitted and halved
- ¾ cup feta cheese, crumbled
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
Instructions
- 1
Pour the boiling water into a medium pot off the heat and stir in the couscous until fully submerged, about 30 seconds.
- 2
Cover the pot with a tight-fitting lid and let it sit undisturbed for 5 minutes until the water is absorbed and grains are tender.
- 3
Remove the lid and fluff the couscous with a fork, breaking up any clumps, until light and airy, about 1 minute.
- 4
Transfer the couscous to a large bowl and let it cool to room temperature, about 5 minutes.
- 5
Add the diced cucumber, halved cherry tomatoes, and halved kalamata olives to the couscous bowl.
- 6
Whisk the lemon juice and olive oil together in a small bowl until fully combined, about 20 seconds.
- 7
Pour the lemon-oil dressing over the couscous and vegetables, then toss gently with a large spoon until everything is evenly coated.
- 8
Scatter the crumbled feta cheese over the top and toss lightly once more to distribute it throughout.
Tools you’ll need
- medium pot with lid
- fork
- large mixing bowl
- small mixing bowl
- whisk
- large spoon
- cutting board
- chef's knife
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