Mushroom Free Mediterranean Couscous Salad with Feta and Olives
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Learn more →Ingredients
4 servings
For the couscous
- 1 ½ cups couscous
- 1 ¾ cups water
- ½ tsp salt
- 1 tbsp olive oil
For the dressing
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 3 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the salad
- 1 english cucumber, diced (about 1 ½ cups)
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ½ small red onion, finely diced (about ⅓ cup)
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly chopped
- 4 oz feta cheese, crumbled (about ¾ cup)
Instructions
- 1
Bring the water, 1/2 tsp salt, and 1 tbsp olive oil to a boil in a medium saucepan over high heat. Stir in the couscous, cover tightly, and remove from the heat. Let stand for 5 minutes, then fluff thoroughly with a fork until no clumps remain. Spread the couscous into a large mixing bowl and let cool for 10 minutes.
- 2
While the couscous cools, whisk together the lemon juice, lemon zest, 3 tbsp olive oil, dried oregano, 1/2 tsp salt, and black pepper in a small bowl until combined.
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