Cooking Therapy

When you think of a salad, you just picture a bunch of green leaves, some vegetables,  and a whole bunch of fattening dressing, but in reality it is so much more. This Couscous salad is a great combination of vegetables and healthy grains that will fill you up on more ways than just eating some boring lettuce. The crunchy cucumbers, salty olives, and succulent summer tomatoes, will conduct a symphony of summer flavors in your mouth. Besides being versatile, this salad can be enjoyed for lunch, dinner, by itself, or accompanying meats such as grilled chicken or fish.

Couscous Salad

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Dinner, Lunch

Ingredients Method

Ingredients

  

• 1 cup Israeli couscous
• 1 ½ cups cherry or heirloom tomatoes
• 1 cup crumbled feta you can use any type of cheese such as goat cheese or fresh mozzarella
• 1 cup chopped cucumbers
• ¼ cup mint leaves chopped
• ¾ cup kalamata olives, pitted and halved
• ¾ cup roasted red peppers
• ½ teaspoon lemon zest
• Juice from one lemon
• Olive oil
• Kosher salt black pepper

Method

 

1. In a large saucepan, bring 2 cups water to a boil and add the couscous and a pinch of salt
2. Cook on a medium-low heat until the water has been absorbed
3. Let it sit for about 5 minutes to cool and fluff with a fork
4. In a large bowl, add the veggies and the cheese
5. Transfer the couscous to the veggies and add in the lemon juice, salt and pepper, and drizzle some olive oil. Mix together
6. Serve as a side to fish or meat, or you can eat it as is for a healthy lunch or dinner