Mediterranean couscous salad with lemon herb dressing.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: Serves 6 1x
- Cuisine: Mediterranean Diet
1 cup (240 ml) water
1 cup (170 g) instant couscous
½ teaspoon (3 g) kosher salt
2 tablespoons (30 ml) extra-virgin olive oil
½ cup (81 g) diced roma tomato, ¼-inch dice
½ cup (71 g) diced english cucumber, seeds removed, ¼-inch dice
½ cup (73 g) diced red bell pepper, ⅛-inch dice
½ cup (85 g) canned garbanzo beans, drained and rinsed
¼ cup (32 g) minced red onion
½ cup (35 g) kalamata olives, pitted and sliced
2 tablespoons (20 g) feta cheese
1 teaspoon chopped parsley
1 teaspoon chopped mint
1 teaspoon chopped basil
¼ teaspoon dried oregano
1 teaspoon lemon zest
2 tablespoons (30 ml) lemon juice
1 tablespoon (15 ml) red wine vinegar
¼ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons (45 ml) extra-virgin olive oil
Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover. Let couscous stand until tender, 5 minutes and then fluff with a fork and let cool.
Combine couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano in a medium bowl.
Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.
Pour dressing over the couscous salad, stir to combine.
- Calories: 203
- Fat: 8g
- Carbohydrates: 27g
- Protein: 5g
Keywords: Mediterranean Diet, Lose Weight, Healthy Eating, Weight Loss