Couscous Salad with Feta
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.
- 7 oz couscous approx. 1 ⅛ cups
- ½ tsp salt
- 1 cup boiling water
- 3-4 mini cucumbers (or ½ English cucumber) sliced
- 1 cup cherry tomatoes cut in half
- 1 red onion sliced
- 1 ⅓ cup crumbled feta or vegan feta
- 1 bunch Italian parsley minced
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.
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.
Calories: 355kcal | Carbohydrates: 46g | Protein: 14g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 630mg | Potassium: 293mg | Fiber: 4g | Sugar: 3g | Vitamin A: 447IU | Vitamin C: 12mg | Calcium: 279mg | Iron: 1mg