Mediterranean Couscous Salad
A beautiful and vibrant salad that can be enjoyed for up to one week; full of flavorful freshness!
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!