Description
A vibrant salad featuring tender couscous, fresh vegetables, tangy feta, and kalamata olives, embodying the spirit of Mediterranean cuisine.
Ingredients
Scale
- 1.5 cups cooked and cooled couscous
- 1 medium cucumber, chopped into 1-inch pieces (about 2/3 cup)
- 2/3 cup sliced cherry tomatoes
- 1/4 cup sliced purple onion
- 1/4 cup crumbled feta cheese
- 1/3 cup kalamata olives
- 2 tablespoons freshly minced dill
- 1/4 cup fresh chopped parsley
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon real maple syrup
- Pinch of kosher salt
- Pinch of black pepper
- 1/4 cup olive oil
Instructions
- Place the cooled couscous in a large mixing bowl.
- Incorporate the chopped cucumber, cherry tomato slices, and purple onion. Toss gently to combine.
- Sprinkle in the crumbled feta cheese and kalamata olives, being careful not to crush the cheese.
- In a separate bowl, whisk together the Dijon mustard, lemon juice, maple syrup, olive oil, and a pinch of salt and pepper.
- Drizzle the dressing over the salad and fold in the minced dill and chopped parsley.
- Taste and adjust the seasoning as necessary.
- Serve immediately, or refrigerate for extra deliciousness.
Notes
Allow the salad to sit in the refrigerator for at least an hour before serving to let the flavors meld. Adjust herbs and spices to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg
Keywords: salad, couscous, Mediterranean, vegetarian, fresh vegetables