Description
A light and colorful Easter spring couscous salad made with fluffy couscous, fresh vegetables, and a bright lemon dressing. This refreshing dish is quick to prepare and perfect for spring gatherings or a healthy side.
Ingredients
- 1 cup couscous
- 1 cup vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- Chickpeas (optional)
- Avocado (optional)
- Fresh mint (optional)
Instructions
- Bring vegetable broth or water to a boil.
- Remove from heat and stir in couscous. Cover and let sit for 5 minutes until liquid is absorbed.
- Fluff couscous with a fork and allow it to cool slightly.
- In a large bowl, combine cherry tomatoes, cucumber, red onion, and parsley.
- Add the couscous and mix gently.
- Drizzle olive oil and lemon juice over the salad.
- Season with salt and black pepper and toss to combine.
- Sprinkle feta cheese on top.
- Serve slightly chilled or at room temperature.
Notes
- Chickpeas can be added for extra protein and heartiness.
- Roasted vegetables like zucchini or asparagus add depth of flavor.
- Goat cheese can replace feta for a creamier texture.
- Fresh mint adds extra freshness alongside parsley.
- Use pearl couscous with adjusted cooking time.
- Store in the refrigerator for up to 3 days.
- Add extra lemon juice before serving to refresh flavors.
- Best served chilled or at room temperature.
Nutrition
- Serving Size: 1 bowl
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 10 mg
