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Cherry Tomato Couscous Salad

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A light and refreshing couscous salad made with juicy cherry tomatoes, crisp vegetables, fresh herbs, and a simple lemon dressing, finished with crumbled feta cheese.

Ingredients

  • 1 cup couscous
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh mint, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup feta cheese, crumbled

Instructions

  1. Prepare the couscous according to the package instructions by pouring boiling water or broth over it, covering it, and letting it sit for about 5 minutes.
  2. Fluff the couscous gently with a fork and allow it to cool.
  3. In a large bowl, combine the cooled couscous, cherry tomatoes, diced cucumber, and finely chopped red onion.
  4. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper to make the dressing.
  5. Pour the dressing over the couscous mixture and toss gently to coat.
  6. Add the chopped parsley and mint and mix lightly.
  7. Sprinkle the crumbled feta cheese over the salad and toss gently before serving.

Notes

  • Fluff the couscous with a fork after cooking to keep the grains light and separate.
  • The salad can be made several hours ahead to allow the flavors to develop.
  • Add diced bell peppers or olives for additional flavor and color.
  • Chickpeas can be mixed in to increase protein and make the salad more filling.
  • Roasted vegetables like zucchini or eggplant create a deeper flavor variation.
  • Goat cheese can replace feta for a creamier texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Refresh leftovers with a drizzle of olive oil or an extra squeeze of lemon juice before serving.

Nutrition

Find it online: https://cookedbymaya.com/cherry-tomato-couscous-salad/