Even though this salad is most certainly not the most creative recipe I’ve ever made, it was extremely tasty, healthy, and exactly the type of food I crave in the middle of the summer. It can be put together in about 20 minutes or less and doesn’t require any standing over the stove, which is probably the last thing most of us feel like doing with all these crazy heat waves we’ve been experiencing.
In fact, this salad was put together simply by staring into my fridge and seeing what types of ingredients I could throw together. After “cooking” couscous several times in culinary school, I’ve concluded it is probably the easiest grain to put together in a time crunch. 
You simply have to combine it with equal parts warm water (and a drizzle of olive oil + pinch of salt) and allow it to sit for about 15 minutes. Once all the liquid has been absorbed, simply break it all up with your hands and use as desired. Really, it’s that simple.
My inspiration started with a large bunch of fresh mint leaves I had picked up at the farmer’s market that weekend. And a craving for a Greek/Mediterranean inspired dish…
Feta was the next logical addition and while you could most certainly use mozzarella or another type of cheese (or omit it altogether), it adds a great salty element and really pulls the dish together. I used whole wheat couscous to make it a bit healthier and heartier.
This salad would make a great side dish to grilled fish or chicken, or you could easily add some garbanzo beans to make it a one-bowl meal. And you could easily pack it up for a snack at the pool-side or summer family get-together!
Perhaps a Fourth of July BBQ side dish? You see where I’m going with this…
Summer Couscous Salad
- Total Time: 15 minutes
- Yield: 4-6 servings 1x
Description
A refreshing summer couscous salad with fresh mint, basil, and crumbled feta, perfect as a side dish or a light meal.
Ingredients
- 1 cup whole wheat couscous
- 1 cup warm water
- Drizzle of olive oil
- Pinch of salt
- 1/2 cup cherry tomatoes, thinly sliced
- 3-4 green onions, finely sliced
- 1/4 cup fresh mint leaves, chiffonade
- 3-4 basil leaves, chiffonade
- 1/2 cup red bell pepper, finely chopped
- 1/3 cup feta cheese, crumbled
Instructions
- In a medium bowl, combine 1 cup whole wheat couscous with 1 cup warm water, a drizzle of olive oil, and a pinch of salt. Stir to combine and let it sit for 10-15 minutes until all the liquid is absorbed.
- Once the couscous has absorbed the water, use your fingers to break apart the grains until fluffy.
- Meanwhile, prepare the vegetables: thinly slice 1/2 cup cherry tomatoes, finely slice 3-4 green onions, chiffonade 1/4 cup fresh mint leaves and 3-4 basil leaves, and finely chop 1/2 cup red bell pepper.
- In a large bowl, combine the prepared couscous with the sliced cherry tomatoes, green onions, mint, basil, and red bell pepper. Add 1/3 cup crumbled feta cheese and gently toss to combine.
- Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld. Serve as a side dish or add garbanzo beans for a complete meal.
Notes
For a heartier meal, add garbanzo beans. This salad pairs well with grilled fish or chicken. It can be made ahead and stored in the fridge for up to 2 hours. Substitute mozzarella for feta if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3
- Sodium: 250
- Fat: 7
- Carbohydrates: 35
- Fiber: 4
- Protein: 7
- Cholesterol: 15
