Fresh Mediterranean Couscous Salad

Name: Fresh Mediterranean Couscous Salad
Total time: 20 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 1/3 cup couscous; 1/2 cup boiling water; 5 cherry tomatoes, halved; 1/2 cucumber, diced; 50g feta cheese, crumbled; 1 tbsp olive oil; 1 tbsp fresh lemon juice; 1 tbsp chopped fresh parsley; Salt and pepper to taste

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20 minTotal time

EasyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Fresh parsley Use the same amount of chopped fresh mint for a bright, fresh herb note.
Cherry tomatoes Use an equal amount of diced ripe tomato.
Lemon juice Use the same amount of red wine vinegar for a similarly tangy dressing.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein10 g

Carbohydrates43 g

Fat16 g

Fiber 4 g · Sugar 5 g · Sodium 520 mg

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A vibrant and refreshing couscous salad combining juicy tomatoes, crisp cucumber, and creamy feta cheese. Perfect as a light meal or side dish, bursting with fresh flavors and Mediterranean charm.

Salad Mediterranean

Steps

Place couscous in a bowl and pour boiling water over it. Cover and let it sit for 5 minutes until water is absorbed.
Fluff couscous with a fork and allow to cool slightly.
In a mixing bowl, combine couscous, cherry tomatoes, cucumber, and crumbled feta.
Drizzle olive oil and lemon juice over the salad.
Add chopped parsley, salt, and pepper.
Toss everything gently to combine.
Serve immediately or chill for 15 minutes before serving for a cooler salad.

Tips for Fresh Mediterranean Couscous Salad

The couscous should look plump, with no water pooled at the bottom; a dry, fluffy texture helps keep the salad from turning soggy.
Let the couscous cool before mixing in the feta so it stays in distinct crumbles rather than softening into the salad.
Cut the cucumber and tomatoes into similar bite-size pieces for an even mix in every forkful.

Drink pairing

A crisp, dry rosé
Its bright acidity and light fruit complement the fresh vegetables, lemon, and salty feta without overpowering the salad.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers in a covered container within 2 hours and eat within 3–4 days. The cucumber may release water as it sits; drain excess liquid before serving.