Description
This Cherry Tomato Couscous Salad is a refreshing and flavorful dish perfect for picnics, potlucks, or as a light meal. The combination of pearl couscous, juicy cherry tomatoes, tangy feta, and fresh herbs creates a Mediterranean-inspired salad that is both satisfying and delicious.
Ingredients
Pearl Couscous:
1 cup pearl couscous (Israeli couscous)
Olive Oil:
1 tablespoon olive oil
Water or Vegetable Broth:
1 1/4 cups
Cherry Tomatoes:
1 pint, halved
Feta Cheese:
1/2 cup, crumbled
Fresh Parsley:
1/4 cup, chopped
Fresh Basil:
2 tablespoons, chopped
Red Onion:
2 tablespoons, finely diced
Lemon Juice:
2 tablespoons
Olive Oil (for dressing):
1 tablespoon
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Instructions
- Toasting Couscous: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the couscous and toast for 2–3 minutes until lightly golden.
- Cooking Couscous: Add water or vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 10 minutes or until the liquid is absorbed and the couscous is tender. Fluff with a fork and let cool slightly.
- Preparing Salad: In a large bowl, combine the cooked couscous, cherry tomatoes, feta, parsley, basil, and red onion.
- Making Dressing: In a small bowl, whisk together the lemon juice, remaining olive oil, salt, and pepper.
- Combining: Pour the dressing over the salad and toss gently to combine. Chill for at least 30 minutes before serving for best flavor.
Notes
- You can add chickpeas, cucumber, or avocado for more texture and protein.
- This salad holds up well in the fridge and is perfect for make-ahead lunches or potlucks.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
