Ingredients
Couscous Base
- 1½ cups couscous
- 1¾ cups boiling water
Vegetables & Herbs
- 2 cups cucumbers, diced
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh mint, finely chopped
- ¼ cup red onion, finely chopped
- 1 clove garlic, minced
- Cherry tomatoes, halved (quantity to preference, approximately 1 cup)
Flavorings & Seasoning
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Feta cheese, crumbled (about ½ cup)
Instructions
- Prepare Couscous: Place the couscous in a large bowl. Pour the boiling water over it, cover the bowl with a lid or plate, and let it sit for 5 minutes to absorb the water. Then, fluff the couscous gently with a fork to separate the grains and create a light, airy texture.
- Combine Salad Ingredients: Add the diced cucumbers, lemon zest, lemon juice, olive oil, parsley, mint, red onion, and minced garlic to the fluffed couscous. Toss all the ingredients together thoroughly to ensure even distribution of flavors.
- Season the Salad: Season the couscous mixture with salt and pepper according to your taste preference. Mix well to incorporate the seasoning uniformly throughout the salad.
- Add Final Touches: Gently fold in the crumbled feta cheese and halved cherry tomatoes, making sure not to crush them, preserving their texture and freshness.
- Chill and Serve: For the best flavor, cover the salad and chill it in the refrigerator for about an hour before serving. This resting time allows the flavors to meld beautifully.
Notes
- Use boiling water to ensure the couscous cooks properly and becomes fluffy.
- Chilling the salad intensifies the flavors and makes it more refreshing.
- Feta cheese adds a salty creaminess; substitute with vegan cheese for a vegan option.
- Adjust lemon juice and herbs to taste for more acidity or freshness.
- This salad can be made a few hours ahead and kept refrigerated for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
