Couscous salad with feta is a delightful dish that brings together fresh vegetables and savory flavors. This salad is not just tasty but also healthy and filling, making it a perfect choice for lunch or as a side dish. For a similar experience, you might want to check out an autumn kale salad.
Why Make This Recipe
This couscous salad is simple to prepare and can be customized to fit your taste. Using ingredients like cherry tomatoes and bell peppers adds color and crunch, while feta cheese gives the dish a creamy texture. It is also a versatile recipe, as you can serve it warm or cold, making it suitable for any occasion. You may also find 5 Flavorful Healthy Macaroni Salad Recipe Ideas useful.
How to Make Couscous Salad with Feta
Ingredients:
- 250 g couscous
- 400 ml boiling water
- 200 ml pureed tomatoes
- 250 g cherry tomatoes
- ½ cucumber, cubed
- 1 bell pepper, cubed
- 3 spring onions, sliced
- 2 tablespoons olive oil
- 1 feta cheese, crumbled
- 1 teaspoon vegetable broth powder
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 teaspoon Italian herbs
- ½ teaspoon sweet paprika powder
- ¼ teaspoon cumin
- Fresh parsley, to taste
- Juice of half a lime
Directions:
- Put the couscous in a large bowl. Add the vegetable broth and olive oil to the couscous, then pour the boiling water over everything.
- Stir and let it sit for 10-15 minutes to soak and cool down.
- Meanwhile, prepare the vegetables: cut the bell pepper and cucumber into small cubes; halve or quarter the tomatoes; slice the spring onions into thin rings.
- Once the couscous has soaked and cooled down, mix in the remaining spices and the pureed tomatoes.
- Add in the bell pepper, cucumber, tomatoes, spring onions, and crumbled feta. Stir everything gently.
- Enhance the salad with lime juice and fresh parsley. Adjust seasoning as needed.
This salad pairs well with other dishes, such as a refreshing quinoa salad for an interesting meal option.
How to Serve Couscous Salad with Feta
You can serve this salad chilled or at room temperature. It is perfect as a light lunch or as a side dish at a barbecue or picnic. For added freshness, consider serving it alongside a fresh fruit salad.
How to Store Couscous Salad with Feta
If you have leftovers, store them in an airtight container in the fridge. The salad will keep well for about 3 days. Before serving again, add a bit of lemon juice or olive oil to refresh the flavors.
Tips to Make Couscous Salad with Feta
- For extra flavor, consider adding herbs like mint or cilantro.
- If you want a bit more crunch, toss in some roasted nuts.
- Make it gluten-free by using quinoa instead of couscous.
Variation
You can easily customize this salad by adding your favorite vegetables or proteins. Chickpeas, for instance, can boost the protein content, while spinach can enhance the nutritional value.
FAQs
Can I use whole wheat couscous?
Yes, whole wheat couscous is a healthier option and will work wonderfully in this recipe.Is this salad good for meal prep?
Absolutely, this salad keeps well for a few days and can be prepped in advance.Can I make this salad vegan?
Yes, simply omit the feta cheese or use a vegan substitute.
Conclusion
Couscous salad with feta is a vibrant and filling dish that can be enjoyed any time of the year. For more ideas on delightful salads, consider trying out a Mediterranean couscous salad with feta and tomatoes, or a quick 12-minute couscous salad with sun-dried tomato and feta. Another great option is the pearl couscous salad with feta, tomato, and cucumber, which adds a different spin to the traditional recipe. Enjoy your meal!
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Couscous Salad with Feta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful couscous salad with fresh vegetables and feta cheese, perfect for lunch or as a side dish.
Ingredients
- 250 g couscous
- 400 ml boiling water
- 200 ml pureed tomatoes
- 250 g cherry tomatoes
- ½ cucumber, cubed
- 1 bell pepper, cubed
- 3 spring onions, sliced
- 2 tablespoons olive oil
- 1 feta cheese, crumbled
- 1 teaspoon vegetable broth powder
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 teaspoon Italian herbs
- ½ teaspoon sweet paprika powder
- ¼ teaspoon cumin
- Fresh parsley, to taste
- Juice of half a lime
Instructions
- Put the couscous in a large bowl. Add the vegetable broth and olive oil to the couscous, then pour the boiling water over everything.
- Stir and let it sit for 10-15 minutes to soak and cool down.
- Meanwhile, prepare the vegetables: cut the bell pepper and cucumber into small cubes; halve or quarter the tomatoes; slice the spring onions into thin rings.
- Once the couscous has soaked and cooled down, mix in the remaining spices and the pureed tomatoes.
- Add in the bell pepper, cucumber, tomatoes, spring onions, and crumbled feta. Stir everything gently.
- Enhance the salad with lime juice and fresh parsley. Adjust seasoning as needed.
Notes
Serve chilled or at room temperature. This salad can be stored in an airtight container in the fridge for about 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg