Description
A refreshing Mediterranean Couscous Salad featuring light, fluffy couscous tossed with cherry tomatoes, cucumber, red onion, chickpeas, fresh parsley, and feta cheese, all combined with a zesty lemon and oregano dressing. A perfect no-cook, quick side dish or light meal bursting with vibrant flavors and textures.
Ingredients
Salad Ingredients
- 2 cups cooked couscous
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ cup red onion, finely chopped
- ½ cup chickpeas (canned or cooked)
- 2 tablespoons parsley, chopped
- ¼ cup feta cheese, crumbled
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon dried oregano
- Salt & pepper, to taste
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the cooked couscous, halved cherry tomatoes, diced cucumber, finely chopped red onion, chickpeas, and chopped parsley. Gently toss to mix all ingredients evenly.
- Prepare Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well emulsified.
- Toss Salad with Dressing: Pour the prepared dressing over the couscous and vegetable mixture. Toss thoroughly to ensure the salad is evenly coated with the dressing.
- Add Feta Cheese: Sprinkle the crumbled feta cheese over the top of the salad just before serving to retain its texture and flavor.
Notes
- Use pearl couscous if you prefer a chewier texture in your salad.
- Add pitted olives (such as Kalamata) for an extra layer of authentic Mediterranean flavor.
- Chickpeas can be substituted with white beans or left out for a different protein profile.
- This salad is best served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
