A simple and refreshing Couscous Salad! It's brimming with crisp veggies, fresh herbs, tangy feta and tossed with a vibrant lemon dressing. Perfect for serving with seafood or chicken.
dry Moroccan couscous*
and freshly ground black pepper
cup + 1 tsp
divided (regular or extra virgin)
fresh lemon juice
cup finely crumbled
toasted slivered almonds
(optional but highly recommended)
cup finely chopped
Tbsp finely chopped
Bring water to a boil in a medium saucepan.
Right when it reaches a boil remove from heat and right away stir in couscous and salt and cover. Let rest 5 minutes.
Drizzle in 1 tsp olive oil, fluff with a fork and let cool about 10 minutes in a salad bowl (toss occasionally if possible to reduce sticking). Meanwhile prepare remaining salad ingredients.
In a small mixing bowl whisk together remaining 1/4 cup olive oil, lemon juice and garlic.
To bowl with couscous add tomatoes, cucumber, red onion, feta, almonds if using, parsley, and mint. Pour dressing over everything and toss to evenly coat.
Season with salt and pepper to taste. Salad is best the day prepared but will keep in the fridge for 1 day.
*Israeli (pearl) couscous will work here as well just follow the cooking instructions on the package rather than those listed here (steps 1 - 2).
**If at high altitude add 2 extra tablespoons water.
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