Easy Mediterranean Couscous Salad
Celebrate seasonal produce with this Easy Mediterranean Couscous Salad — an end of summer couscous salad packed with fresh veggies, feta and herbs. Perfect for meal prep, it’s quick to make and easy to mix and match with chickpeas, tuna or your favorite protein.
Servings: 10
Ingredients
For the couscous:
- 2 cups couscous
- 2 cups vegetable stock
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
For the salad:
- Prepared couscous from above
- ½ English cucumber diced
- ½ cup kalamata olives chopped
- 1 pint cherry tomatoes quartered
- 1 red bell pepper diced
- ½ medium red onion diced
- 8 ounces feta cheese crumbled by hand
- ½ cup fresh basil chopped
- ⅓ cup olive oil plus more as needed
- 2 lemons juiced
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper
Instructions
Prepare the couscous:
- In a medium pot, bring vegetable stock, 1 tablespoon olive oil and ½ teaspoon kosher salt to a boil.
- Stir in couscous, cover with a lid and remove from heat. Let sit for 5 minutes.
- Remove the lid and fluff couscous with a fork. Set aside to cool slightly.
Assemble the salad:
- Transfer couscous to a large mixing bowl.
- Stir in cucumber, olives, cherry tomatoes, bell pepper and red onion.
- Add lemon juice, ½ cup olive oil, remaining salt and black pepper. Mix until evenly combined.
- Crumble feta cheese into the bowl and add fresh basil. Gently stir, taste and adjust seasoning if needed.
- Enjoy immediately, or refrigerate for meal prep. Before serving, drizzle with additional olive oil if the salad has absorbed too much moisture.