Ingredients:
For the Salad:
- 1 cup couscous (you can use regular couscous or whole wheat couscous for added fiber)
- 1 1/2 cups water (or vegetable broth for extra flavor)
- 1 tablespoon olive oil (for the couscous)
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled (or cubed)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (optional, for extra freshness)
- 1 tablespoon pine nuts (optional, for crunch)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
- 1 teaspoon Dijon mustard (optional, for a bit of tang)
- 1/2 teaspoon garlic powder (optional)
- Salt and freshly ground black pepper, to taste
Instructions:
1. Prepare the Couscous:
Cook the Couscous: In a medium saucepan, bring 1 1/2 cups of water (or vegetable broth) to a boil. Once boiling, add 1 tablespoon of olive oil and a pinch of salt. Stir in the couscous, cover the pan, and remove it from heat. Let it sit for 5 minutes, allowing the couscous to absorb the liquid.
Fluff the Couscous: After 5 minutes, uncover the pan and fluff the couscous with a fork to separate the grains. This step ensures the couscous is light and fluffy. Set the couscous aside to cool to room temperature.
2. Prepare the Vegetables:
Chop the Vegetables: While the couscous is cooling, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion. Pit and halve the Kalamata olives. If using fresh herbs, chop the parsley and mint.
Toast the Pine Nuts (Optional): If using pine nuts, heat a small skillet over medium heat. Add the pine nuts and toast them for 2-3 minutes, stirring occasionally, until they become golden brown. Be sure to watch them closely to prevent burning. Once toasted, set them aside to cool.
3. Make the Dressing:
Combine the Ingredients: In a small bowl or jar, whisk together 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon of dried oregano (or fresh oregano), Dijon mustard (if using), garlic powder (if using), and a pinch of salt and black pepper. Whisk until well combined and emulsified.
Taste and Adjust: Taste the dressing and adjust the seasoning as needed. If you like a tangier dressing, add more lemon juice; if you prefer it a bit milder, add a bit more olive oil. You can also adjust the salt and pepper to suit your taste.
4. Assemble the Salad:
Combine the Couscous and Vegetables: In a large mixing bowl, combine the cooled couscous with the diced cucumber, halved cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese. Gently toss everything together to distribute the ingredients evenly.
Add the Dressing: Pour the dressing over the couscous and vegetables, and toss the salad gently to coat everything in the dressing. Make sure the couscous is evenly coated with the dressing and the vegetables are well distributed.
Add Fresh Herbs and Pine Nuts: Sprinkle the chopped parsley and mint over the salad, and give it one last gentle toss. Add the toasted pine nuts if using, for a crunchy texture and additional flavor.
5. Serve the Mediterranean Couscous Salad:
Chill or Serve Immediately: You can serve this Mediterranean couscous salad right away, or you can refrigerate it for about 30 minutes to allow the flavors to meld together. This salad is also great for meal prep, as it can be made a day ahead and stored in the fridge.
Serve: Serve the salad chilled or at room temperature. This salad is perfect on its own or as a side dish for grilled meats, seafood, or vegetarian dishes.
Serving Suggestions:
- With Grilled Chicken or Lamb: The Mediterranean couscous salad pairs wonderfully with grilled chicken, lamb, or any grilled meat. The fresh, zesty salad complements the smoky flavors of grilled protein.
- With Grilled Vegetables: For a lighter, vegetarian meal, serve the salad with grilled vegetables like zucchini, eggplant, or bell peppers. The warm grilled vegetables pair perfectly with the cool, fresh salad.
- With Hummus and Pita: For a Mediterranean-inspired spread, serve the couscous salad alongside creamy hummus and warm pita bread. It makes for a well-rounded, satisfying meal.
- As a Picnic Dish: This salad is perfect for picnics or potlucks, as it can be made ahead of time and served cold or at room temperature. Its vibrant colors and fresh flavors make it a crowd favorite.
Tips for the Perfect Mediterranean Couscous Salad:
- Use Whole Wheat Couscous for Added Fiber: You can substitute regular couscous with whole wheat couscous for a more nutritious option. Whole wheat couscous has a slightly nutty flavor and provides additional fiber.
- Customize with Other Vegetables: This salad is highly customizable. You can add other vegetables like roasted red peppers, artichoke hearts, or even roasted eggplant for extra depth of flavor.
- Use Fresh Lemon Juice: Fresh lemon juice is essential for the best flavor. Avoid using bottled lemon juice, as fresh lemons provide a brighter, more vibrant flavor that enhances the salad.
- Add More Protein: To turn this salad into a complete meal, you can add grilled chicken, shrimp, or chickpeas for extra protein. Grilled fish or lamb also works wonderfully with this salad.
- Make It Ahead: This salad is perfect for meal prep, as it keeps well in the fridge for up to 2-3 days. The flavors only get better as they marinate together.
- Adjust the Dressing: If you prefer a creamier dressing, you can add a tablespoon of Greek yogurt to the dressing mixture. This adds a creamy texture while keeping it tangy and fresh.
Storage and Reheating:
Storing Leftovers: Store any leftover Mediterranean couscous salad in an airtight container in the refrigerator for up to 3 days. The salad will stay fresh, though the texture of the cucumbers and tomatoes might soften slightly over time.
Refrigeration: If storing, it’s best to keep the salad without the pine nuts, as they may lose their crunch. You can add them just before serving for the best texture.
Reheating: This salad is meant to be served cold or at room temperature, so there’s no need to reheat it. Simply take it out of the fridge and allow it to come to room temperature before serving, or enjoy it cold.
Variations and Customizations:
- Vegan Version: For a vegan version of this salad, omit the feta cheese or substitute it with a vegan cheese alternative. The salad will still be vibrant and flavorful.
- Gluten-Free Version: Make sure to use gluten-free couscous if you have dietary restrictions. There are gluten-free couscous options made from corn or rice available in most supermarkets.
- Add Spices: For a little extra kick, you can add a pinch of ground cumin, paprika, or even red pepper flakes to the dressing or salad. This adds warmth and a deeper layer of flavor.
- Add Dried Fruits: For a sweet twist, you can add dried fruits like raisins, cranberries, or apricots. These add a touch of sweetness that complements the savory flavors of the salad.
Final Thoughts:
This Mediterranean Couscous Salad is a vibrant, healthy dish that’s perfect for a variety of occasions. Whether you’re looking for a light lunch, a side dish for dinner, or a dish to bring to a potluck, it’s full of fresh vegetables, tangy feta, and a zesty lemon dressing that everyone will love. The couscous acts as a perfect base, absorbing the flavors of the dressing and pairing wonderfully with the crisp veggies and creamy feta. This recipe is versatile and easy to adjust, making it a great addition to your meal rotation. Enjoy the refreshing flavors of the Mediterranean in every bite!
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