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–+ servings

Spring Couscous Salad

A vibrant and refreshing salad showcasing seasonal ingredients, perfect as a side dish or light main course.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 cup couscous
  • 1 1/4 cups vegetable broth or water
  • 1 tablespoon olive oil For cooking couscous
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped Fresh herbs elevate the flavor
  • 1/4 cup fresh mint, chopped Fresh herbs elevate the flavor
  • 1/4 cup feta cheese, crumbled For vegan option, omit
  • 1/4 cup kalamata olives, pitted and sliced
  • 2 tablespoons lemon juice For dressing
  • 2 tablespoons olive oil For dressing
  • 1 teaspoon honey For dressing; use maple syrup for vegan option
  • 1/2 teaspoon Dijon mustard For dressing

Instructions

Cooking Couscous

  • In a medium saucepan, bring the vegetable broth or water to a boil. Add the couscous, salt, and 1 tablespoon of olive oil. Stir to combine, then cover the pot and remove it from the heat.
  • Let the couscous steam for about 5 minutes or until the liquid is absorbed and the couscous is tender. Fluff the couscous with a fork to separate the grains and allow it to cool to room temperature.

Preparing Vegetables

  • While the couscous cools, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the parsley and mint.

Combining Ingredients

  • In a large mixing bowl, combine the cooled couscous with the tomatoes, cucumber, red onion, parsley, mint, feta cheese, and olives.

Making Dressing

  • In a small bowl, whisk together the lemon juice, olive oil, honey, and Dijon mustard to make the dressing.
  • Pour the dressing over the couscous mixture and toss gently to combine until everything is well coated.

Adjusting Seasoning

  • Taste and adjust the seasoning with salt and pepper if necessary.

Serving

  • Serve the salad chilled or at room temperature, garnished with extra herbs and feta if desired.

Notes

Can be served as a standalone dish or as a side. For a heartier meal, consider adding chickpeas or grilled shrimp.