Description
A refreshing summer couscous salad with fresh mint, basil, and crumbled feta, perfect as a side dish or a light meal.
Ingredients
Units
Scale
- 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