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Couscous Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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