Couscous salad Recipe

Name: Couscous salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup couscous; 1 diced cucumber; 1 diced tomato; 5 piece chopped kalamata olives; 1 bunch fresh basil/cilantro; 1/4 cup feta/mozarella; 2 tbsp white wine vinegar; 1/2 lemon; 1 tsp granulated sugar; 1 1/4 tsp Italian seasoning (dried mixed herbs)

Servings: persons

1/2 cup couscous
1 diced cucumber
1 diced tomato
5 piece chopped kalamata olives
1 bunch fresh basil/cilantro
1/4 cup feta/mozarella
2 tbsp white wine vinegar
1/2 lemon
1 tsp granulated sugar
1 1/4 tsp Italian seasoning (dried mixed herbs)

1
Cook the couscous in boiling water as per the package instructions and while it sits chop the cucumber, tomatoes, olives and basil/cilantro.
2
In a small bowl whisk your vinegar and lemon juice and to this add the sugar and mix until it dissolves well.
3
Remive your couscous from the pot and fluff it with a fork and transfer into a large bowl and let it cool.
4
Add all your veggies to the couscous with the feta/mozarella, , Italian seasoning and basil/cilantro.
5
Pour in your vinegar mixture and mix well.
6
Season with a good amount of salt and pepper.
7
Serve!
8
!

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup couscous, 1 diced cucumber, 1 diced tomato, 5 piece chopped kalamata olives, and more.

Yes, Couscous salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Couscous salad

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