This summer couscous salad combines couscous, crumbled feta cheese, sliced cucumbers, cherry tomatoes, red onions, and fresh parsley! It's a filling vegetarian main dish or makes a refreshing side dish.
In a large bowl, mix couscous with ½ tsp salt. Pour the boiling water over it, stir briefly, and let it sit for 5 minutes. Loosen with a fork.
Add sliced cucumbers, halved cherry tomatoes, sliced onion, crumbled feta, and chopped parsley to the couscous.
Combine all of the dressing ingredients in a glass jar and shake well or whisk them together in a small bowl.
Drizzle with the dressing and toss well. Season to taste with salt and pepper. → Feel free to add more olive oil or lemon juice. A splash of balsamic vinegar goes well too in this recipe.
Notes
Feta Vegan Cheese: You are welcome to prepare this recipe with a vegan feta alternative. Here you can find the recipe for vegan feta cheese made from tofu!Leftovers: Store leftovers for up to 2 days in an airtight container in the refrigerator.