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Vibrant Easter Spring Couscous Salad

A colorful and flavorful salad perfect for spring celebrations, packed with fresh veggies and a zesty dressing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Spring
Calories: 250
Ingredients Method Notes

Ingredients
  

Couscous Base
  • 1 cup couscous
  • 1.25 cups boiling water For hydrating the couscous.
Fresh Vegetables
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 medium bell pepper, diced
  • 0.25 cup red onion, finely chopped
  • 0.25 cup fresh parsley, chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • to taste Salt
  • to taste Pepper
Toppings
  • 0.25 cup feta cheese, crumbled Can be omitted for a vegan option.

Method
 

Preparation
  1. In a bowl, combine the couscous and boiling water. Cover and let sit for about 5 minutes until the couscous absorbs the water. Fluff it with a fork when ready.
  2. In a large mixing bowl, toss together the cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
  3. Add the fluffed couscous to the vegetable mixture.
  4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
  5. Sprinkle the feta cheese on top before serving.

Notes

Let the salad chill in the fridge for at least an hour for enhanced flavors. Store in an airtight container for up to 3 days. Hold off on adding the feta cheese until serving for best texture.