Description
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.
Ingredients
Scale
- 1 cup whole wheat couscous
- 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
- 1/2 cup English cucumber, finely chopped
- 6 ounces feta, sliced into small cubes
- 2 pinches red hot pepper flakes
- 2 tablespoons extra virgin olive oil
- Juice of 1 1/2 lemons
Instructions
- Combine couscous, drizzle of olive oil and 1 cup of warm water in bowl.
- Allow to sit for 10-15 minutes until all liquid has absorbed. Break apart grains with fingers.
- Meanwhile, prepare the rest of the salad ingredients and combine in large bowl. Add cooked couscous and stir with spoon until all ingredients are incorporated throughout. Season with salt and pepper (and add additional red hot pepper flakes if desired).
- Chill or serve immediately.
- Prep Time: 15 mins