Description
A refreshing and nutritious couscous salad packed with fresh vegetables and herbs.
Ingredients
Scale
- 1 cup couscous
- 1 1/4 cups boiling water
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Place couscous in a bowl and pour boiling water over it. Cover and let sit for 5 minutes.
- Fluff couscous with a fork and let cool.
- Add cucumber, bell pepper, red onion, parsley, and mint to the couscous.
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
- Pour dressing over salad and toss gently to combine.
- Serve chilled or at room temperature.
Notes
- You can add feta cheese or olives for extra flavor.
- For a gluten-free option, use quinoa instead of couscous.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: couscous salad, Mediterranean salad, vegetarian salad