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Mediterranean Israeli Couscous Salad

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A refreshing salad featuring tender couscous, crisp vegetables, tangy feta, and briny olives, perfect for picnics or light lunches.

Ingredients

Scale
  • 1.5 cups of cooked and cooled couscous
  • 1 medium cucumber – chopped into 1-inch pieces
  • 2/3 cup sliced cherry tomatoes
  • 1/4 cup sliced purple onion
  • 1/4 cup crumbled feta cheese
  • 1/3 cup kalamata olives
  • 2 tablespoons freshly minced dill
  • 1/4 cup fresh chopped parsley
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon real maple syrup
  • Kosher salt and black pepper – a pinch of each
  • 1/4 cup olive oil

Instructions

  1. Cook the couscous: Bring 2 cups of water to a boil, add salt and couscous, simmer covered for 8-10 minutes, then let sit for 5 minutes. Fluff with a fork.
  2. Prepare the veggies: Chop cucumber, tomatoes, and purple onion into bite-sized pieces.
  3. Make the dressing: Whisk together Dijon mustard, lemon juice, maple syrup, salt, and pepper; drizzle in olive oil while whisking to emulsify.
  4. Combine the ingredients: In a bowl, combine cooled couscous with cucumber, tomatoes, onion, olives, feta, dill, and parsley. Gently toss.
  5. Dress the salad: Pour dressing over the salad and lightly toss to coat everything.
  6. Chill and serve: Refrigerate for at least 30 minutes, then serve cold or at room temperature.

Notes

Add protein such as grilled chicken or chickpeas to make it a full meal. Can be made ahead of time and stored for up to 3 days.

Nutrition

Keywords: salad, couscous, Mediterranean, summer, healthy

Find it online: https://sweetladle.com/minute-mediterranean-israeli-couscous-salad-for-meal-prep/