Mediterranean Couscous with Vegetables (Printable Version)
Light couscous with crisp vegetables and zesty lemon dressing
# What You Need:
→ Grains
01 - 1 cup couscous
02 - 1 cup boiling water
03 - 1/2 tsp salt
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - 1 red bell pepper, diced
07 - 1/4 small red onion, finely chopped
08 - 1/4 cup Kalamata olives, pitted and sliced
09 - 1/4 cup feta cheese, crumbled (optional)
→ Herbs
10 - 1/4 cup fresh parsley, chopped
11 - 2 tbsp fresh mint, chopped
→ Dressing
12 - 3 tbsp extra-virgin olive oil
13 - Juice of 1 lemon
14 - 1 garlic clove, minced
15 - 1/2 tsp dried oregano
16 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Place couscous and salt in a large heatproof bowl. Pour boiling water over couscous, stir, cover, and let sit for 5 minutes. Fluff with a fork and let cool.
02 - In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, and black pepper to make the dressing.
03 - Add tomatoes, cucumber, bell pepper, red onion, olives, parsley, and mint to the cooled couscous. Toss gently to combine.
04 - Pour the dressing over the salad and toss until well coated.
05 - Add crumbled feta, if using, and toss lightly. Taste and adjust seasoning if needed. Serve chilled or at room temperature.
# Helpful Tips:
01 -
- The dressing works double time softening the couscous while waking up every vegetable in the bowl
- You can prep everything in advance and it actually tastes better after a few hours
- No cooking required except for that five minutes of letting boiling water do its magic
02 -
- Hot couscous will wilt your herbs and make the vegetables lose their crunch so let it cool completely first
- The dressing needs at least 15 minutes to really soak into the grains so don't serve immediately
03 -
- Toasting the couscous in a dry pan for two minutes before adding the water adds a wonderful nutty depth
- Let the dressed salad sit at room temperature for at least 15 minutes before serving