Zesty Couscous Salad with Feta: A Fresh Flavor Boost!
This Couscous Salad with Feta bursts with vibrant flavors and is perfect for any gathering or lunch.
Equipment
- - Pot
- bowl
- Whisk
- - Knife
- Cutting board
Ingredients
For the Salad Base
- 1 cup couscous Israeli couscous can be used for a chewier texture
- 1 cup water Essential for hydrating the couscous
- 1 cube bouillon Vegetable or chicken bouillon based on preference
For the Fresh Veggies
- 1 red onion Adds a sharp crunch
- 1 medium cucumber Any salad cucumber variety works
- 1 medium courgette (zucchini) Contributes mild flavor and tender texture
- 2 tomatoes Cherry tomatoes can be a delightful substitute
- 1/2 cup olives Kalamata preferred
For the Feta and Herbs
- 1 cup feta cheese Creamy superstar of this salad
- 1/4 cup basil Fresh herbs add a vibrant touch
- 1/4 cup parsley
- 1/4 cup mint
For the Dressing
- 1/4 cup lemon juice Brightens the dish
- 2 cloves garlic Fresh minced for best outcome
- 1/4 cup olive oil Richness and moisture
- 1 pinch black pepper Essential seasoning
- 1 pinch salt
- 1 teaspoon dried oregano Can swap with fresh
Instructions
Step-by-Step Instructions
- Prepare the vegetables by dicing the red onion, cucumber, courgette, and tomatoes. Chop the olives and mince the garlic. Set aside.
- In a pot, bring water to a boil with bouillon and minced garlic until the bouillon dissolves.
- Place the couscous in a large bowl. Pour the hot bouillon over it, cover, and let sit for about 10 minutes.
- Fluff the couscous with a fork once it's done soaking.
- Whisk together lemon juice, olive oil, salt, black pepper, and dried oregano for the dressing.
- Spread the fluffed couscous on a plate to cool, then transfer it back to the bowl.
- Mix the dressing into the couscous, fold in fresh herbs, vegetables, and olives. Crumble feta over the top.
- Fold the ingredients gently to combine without breaking the feta.
Notes
Drizzle with additional olive oil before serving for added richness.