Mediterranean Couscous Salad
A beautiful and vibrant salad that can be enjoyed for up to one week; full of flavorful freshness!
I absolutely LOVE couscous! I think the texture of food often runs in tandem with taste! If texture is bad in a dish, then it may be off-putting and contaminate your taste. Couscous has texture that just feels…..comforting! Like rice, couscous is versatile and will easily absorb any flavor pairing you would like it to accompany. This recipe is perfect for cookouts and gatherings; making a refreshing addition to any table. Pictured below are the ingredients you will need to create my Mediterranean Couscous Salad.
To make the couscous, bring 1 cup of water to a boil in a saucepan. Add Knorr Tomato Bouillon With Chicken Flavor, olive oil and salt; stir. Quickly stir in the couscous. Remove from heat and cover with a lid; let stand for 5 minutes. Fluff with a fork and set aside to cool.
To make the salad, combine the tomatoes, peppers, cucumber, garbanzo beans, onion, kalamata olives, feta cheese, parsley, mint, basil and oregano in a large mixing bowl. (Note: I always soak my herbs, vegetables and fruits in water with 1 to 2 Tablespoons of white vinegar for 5 minutes to clean and rid of any insects hiding in the crevices and leaves.)
To make the lemon and olive oil dressing, zest lemon with a grater until 1 Tablespoon of zest has accumulated; add to a small mixing bowl. Add lemon juice, vinegar, salt, pepper and olive oil; whisk until emulsified. Pour dressing over salad and add couscous. Stir until everything is evenly coated.
Store in an airtight container. Enjoy!
XOXO,
Kendallraye
Mediterranean Couscous Salad
Equipment
- Saucepan With Lid
- Mixing Bowls
- Handheld Grater
Ingredients
Couscous
- 1 cup Water
- 1 cup Moroccan Couscous
- 1 teaspoon Knorr Tomato Bouillon With Chicken Flavor
- 1/4 teaspoon Sea Salt
- 1 Tablespoon Olive Oil Extra Virgin
Salad
- 1 cup Roma Tomatoes Fresh; Diced
- 1/2 cup Red Bell Pepper Diced
- 1/2 cup Orange Bell Pepper Diced
- 1/2 cup Yellow Bell Pepper Diced
- 1 cup English Cucumber Diced
- 1 can Garbanzo Beans Drained; Rinsed
- 1/2 cup Red Onion Diced
- 1 jar Kalamata Olives (Pitted) Drained; Sliced
- 3/4 cup Feta Chunk Diced
- 2 Tablespoons Parsley Leaves Fresh; Chopped
- 1 Tablespoon Mint Leaves Fresh; Chopped
- 1 Tablespoon Basil Leaves Fresh; Chopped
- 1 teaspoon Dried Oregano
Lemon and Olive Oil Dressing
- 1 Tablespoon Lemon Zest
- 1/4 cup Lemon Juice Freshly Squeezed
- 2 Tablespoons Red Wine Vinegar
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper Freshly Cracked
- 1/3 cup Olive Oil Extra Virgin
Instructions
Couscous
- In a saucepan, bring 1 cup water to a boil.
- Add Knorr Tomato Bouillon With Chicken Flavor, olive oil and salt; stir.
- Quickly stir in the couscous. Remove from heat and cover with a lid.
- Let stand for 5 minutes. Fluff with a fork and set aside to cool.
Salad
- In a large mixing bowl, combine the tomatoes, peppers, cucumber, garbanzo beans, onion, kalamata olives, feta cheese, parsley, mint, basil and oregano.
Lemon and Olive Oil Dressing
- Zest lemon with a grater until 1 Tablespoon of zest has accumulated; add to a small mixing bowl.
- Add lemon juice, vinegar, salt, pepper and olive oil; whisk until emulsified.
- Pour dressing over Salad and add couscous. Stir until everything is evenly coated.
- Store in an airtight container. Enjoy!
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