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Cold Couscous Salad

Cold Couscous Salad Recipe

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup dry couscous
  • 1 1/4 cups water
  • 1/2 English cucumber, diced small
  • 1 cup cherry tomatoes, halved
  • 1/4 cup finely diced red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • Black pepper, to taste

Method
 

  1. Bring water to a boil in a small saucepan. Stir in couscous and a pinch of salt, cover tightly, and remove from heat. Let sit 5 minutes, then fluff with a fork and spread on a plate to cool completely.
  2. Whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper in a small bowl until smooth.
  3. In a large bowl, combine cooled couscous, cucumber, tomatoes, red onion, feta, parsley, and mint. Pour the dressing over and fold gently to coat.
  4. Toss one more time, taste and adjust salt, then cover and refrigerate at least 30 minutes before serving.

Notes

The salad gets better as it sits, so make it a few hours ahead if you can. If it seems dry after chilling, drizzle in a little extra olive oil and a squeeze of lemon.