Description
A refreshing Mediterranean pearl couscous salad packed with diced cucumbers, halved cherry tomatoes, crumbled feta cheese, sliced Kalamata olives, red onion, and fresh parsley, all tossed in a zesty lemon vinaigrette. This light and vibrant salad is perfect for picnics, meal prep, or a healthy lunch option.
Ingredients
Main Ingredients
- 2 cups cooked pearl couscous
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup feta cheese, crumbled
- ¼ cup Kalamata olives, sliced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions
- Cook the couscous: Prepare the pearl couscous according to the package instructions, typically boiling it until tender, then drain and set aside to cool completely.
- Combine salad ingredients: In a large bowl, mix together the cooled couscous, diced cucumber, halved cherry tomatoes, crumbled feta cheese, sliced Kalamata olives, chopped red onion, and fresh parsley, ensuring an even distribution of ingredients.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and a pinch of salt and black pepper until the vinaigrette is emulsified and smooth.
- Toss the salad: Pour the lemon vinaigrette over the couscous mixture and gently toss to coat all ingredients evenly without mashing the vegetables or cheese.
- Chill and serve: Refrigerate the salad for at least 20 minutes to let the flavors meld. Serve chilled or at room temperature for the best taste experience.
Notes
- Add grilled chicken or shrimp to turn this salad into a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- This salad can be made a few hours ahead to enhance the flavors but avoid adding delicate herbs until just before serving to preserve freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
