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Spring Couscous Salad

Spring Couscous Salad
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If you’re searching for a light and refreshing dish that embodies the essence of spring, look no further than this Spring Couscous Salad. Bursting with vibrant colors and flavors, this salad is perfect for busy weeknights or gatherings. The fluffy couscous combines beautifully with crisp cucumber, juicy tomatoes, and briny olives, all tossed in a zesty lemon dressing. Not only is it quick to prepare, but it’s also an ideal meal prep option that can be enjoyed throughout the week!

Ingredients

Scale
  • 1 cup couscous
  • 1 1/4 cups vegetable broth or water
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup kalamata olives, pitted and sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil (for dressing)
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard

Instructions

  1. In a medium saucepan, bring vegetable broth or water to a boil. Stir in couscous, salt, and olive oil. Cover and remove from heat; let it steam for about five minutes.
  2. Fluff the couscous with a fork and allow it to cool to room temperature.
  3. While cooling, chop cherry tomatoes, cucumber, red onion, parsley, and mint.
  4. In a large bowl, combine cooled couscous with veggies, feta (if using), and olives.
  5. Whisk together lemon juice, olive oil, honey, and Dijon mustard in a small bowl; pour over the salad and toss gently to coat.
  6. Adjust seasoning with salt and pepper as needed. Serve chilled or at room temperature.

Nutrition

Find it online: https://tastymealswithemma.com/spring-couscous-salad/