Ingredients
- 1 cup couscous
- 1 ¼ cups boiling water or vegetable broth
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped (or more to taste)
- ¼ cup Kalamata olives, pitted and sliced (optional)
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Prepare the Couscous:
- In a large bowl, add the couscous and pour the boiling water or vegetable broth over it. Cover the bowl with a lid or plastic wrap and let it sit for about 5 minutes, or until the liquid is absorbed. Fluff with a fork once done.
- Prepare the Vegetables:
- While the couscous is resting, chop the cucumber, cherry tomatoes, red onion, and parsley.
- Combine Ingredients:
- In a large mixing bowl, combine the cooked couscous, diced cucumber, cherry tomatoes, red onion, crumbled feta cheese, chopped parsley, and olives (if using).
- Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined.
- Dress the Salad:
- Pour the dressing over the couscous salad and toss gently to combine. Adjust seasoning with more salt and pepper if needed.
- Chill and Serve:
- For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
