Description
A refreshing and vibrant Mediterranean Couscous Salad with feta cheese, cherry tomatoes, cucumber, and chickpeas, tossed in a zesty lemon and olive oil dressing with Greek seasoning. Perfect as a light meal or side dish, this salad is easy to prepare and ideal for warm-weather dining.
Ingredients
Scale
Salad Base
- 3 cups cooked pearl couscous
- 1 pint cherry tomatoes, quartered
- 1 English cucumber or 3 cocktail cucumbers, diced
- 1 15-oz. can chickpeas, rinsed and drained
- ¼ red onion, finely diced
- ½ cup feta cheese
- 3 Tbsp. fresh parsley, finely chopped (plus extra for garnish)
Dressing & Seasoning
- 3 Tbsp. olive oil (good quality)
- 1 lemon, juiced
- 1 Tbsp. Greek seasoning (store-bought or homemade)
- ½ tsp. salt (to taste)
- ¼ tsp. black pepper
Instructions
- Cook the Couscous: Prepare the pearl couscous on the stovetop according to package instructions. Once cooked, set aside to cool completely to room temperature before assembling the salad.
- Make the Dressing and Toss: In a large bowl, combine cooled couscous with olive oil, fresh lemon juice, Greek seasoning, salt, and black pepper. Toss everything thoroughly to ensure the couscous is evenly coated with the dressing.
- Add the Vegetables and Feta: Gently fold in the diced cucumber, quartered cherry tomatoes, crumbled feta cheese, rinsed chickpeas, finely diced red onion, and chopped parsley. Mix until all ingredients are well incorporated.
- Chill the Salad: Cover the salad and place it in the refrigerator for at least 30 minutes to allow flavors to meld, though it can be refrigerated overnight for deeper flavor development.
- Serve: Before serving, add additional chopped parsley on top for freshness and extra color. Serve chilled and enjoy your Mediterranean couscous salad!
Notes
- This salad is best served chilled and can be made a day ahead for enhanced flavor.
- Use good quality olive oil and fresh lemon juice for the best taste.
- Pearl couscous can be substituted with regular or Israeli couscous if preferred; adjust cooking times accordingly.
- Greek seasoning can be homemade using oregano, thyme, garlic powder, and paprika if store-bought is unavailable.
- For a vegan option, omit feta cheese or substitute with a plant-based cheese alternative.
