Ingredients
Scale
- 1 cup couscous
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 medium red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tbsp lemon juice
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes until fluffy.
- While the couscous rests, chop the cherry tomatoes, cucumber, and red onion into bite-sized pieces.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until combined.
- Fluff the couscous with a fork and transfer it to a large mixing bowl. Add the chopped vegetables, feta cheese, and parsley.
- Drizzle the vinaigrette over the salad and toss gently until everything is well coated.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg