I am always looking for light, bright salads with lots of flavor to make in the summer. Mediterranean Couscous Salad combines olives, tomatoes, cucumbers and Feta cheese with fluffy couscous and a light lemony dressing to make a refreshing summer salad. Give this one a try and remember to come back and visit me for more great recipes!
This salad takes 20 minutes from beginning to end. The couscous cooks in chicken broth to give it added flavor. Then, flavors of the Mediterranean, like tomatoes, olives, cucumber and Feta cheese, get added to make this dish a light, bright summer side dish. It can accompany most any protein to make a complete meal.
Mediterranean Couscous Salad
- 1 1/2 cups chicken broth
- 1 cup couscous
- 2 medium vine-ripened tomatoes (or 3 Roma tomatoes), chopped
- 1 small can sliced black olives
- 1 cucumber, seeded and chopped
- 2 green onions, finely chopped
- 1 1/2 tablespoons fresh dill weed (found in produce/herb section of grocery store)
- 1 large lemon
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 1/2 cup crumbled feta cheese
What is couscous?
For those who haven’t tried couscous, it is basically a crushed wheat—very small granules of semolina. You can find it in your grocery store and it is inexpensive. Sometimes it will come with spices and flavors already mixed in. For this recipe you will need the plain couscous.
How to make Mediterranean Couscous Salad?
- Heat the broth to boiling in a medium saucepan. Add the couscous and remove the pan from the heat. Cover it and let stand for 5 minutes. Remove the lid and fluff the couscous with a fork. It is done.
- Chop your vegetables and place them in a large bowl. Remember to use a spoon to scrape the seeds from the center of your cucumber before chopping. Slice the green onions very thin, as you don’t want them to overpower the salad. Add the black olives and stir.
- Sprinkle in the fresh dill weed.
- Add the couscous and stir to combine.
- In a small bowl, whisk together the juice of one large lemon, oil and salt, until well combined. Pour this dressing over the salad and stir.
- Cover the salad and refrigerate until ready to serve. Add the crumbled feta cheese just before serving. It only takes 20 minutes to make this healthy salad and it is big on flavor. Enjoy it and remember to leave me a comment after you try it!
Mediterranean Couscous Salad
Ingredients
- 1 1/2 cups chicken broth
- 1 cup couscous
- 2 medium vine-ripened tomatoes or 3 Roma tomatoes, chopped
- 1 small can sliced black olives
- 1 cucumber seeded and chopped
- 2 green onions finely chopped
- 1 1/2 tablespoons fresh dill weed found in produce/herb section of grocery store
- 1 large lemon
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 1/2 cup crumbled feta cheese
Instructions
- Heat the broth to boiling in a medium saucepan. Add the couscous and remove the pan from the heat. Cover it and let stand for 5 minutes. Remove the lid and fluff the couscous with a fork. It is done.
- Chop your vegetables and place them in a large bowl. Remember to use a spoon to scrape the seeds from the center of your cucumber before chopping. Slice the green onions very thin, as you don't want them to overpower the salad. Add the black olives and stir. Sprinkle in the fresh dill weed.
- Add the couscous and stir to combine. In a small bowl, whisk together the juice of one large lemon, oil and salt, until well combined. Pour this dressing over the salad and stir. Cover the salad and refrigerate until ready to serve. Add the crumbled feta cheese just before serving. It only takes 20 minutes to make this healthy salad and it is big on flavor.
