Couscous and Sun-Dried Tomato Salad

Couscous and Sun-Dried Tomato Salad

Fluffy couscous tossed with tangy sun-dried tomatoes, feta, and a bright lemon dressing.

Total 30 min Makes 6 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Tree nuts

This Mediterranean-style salad pairs tender couscous with chewy sun-dried tomatoes, crumbled feta, and fresh herbs in a lemony olive oil dressing. It comes together quickly since the couscous only needs to steep in hot water, making it a convenient side for grilled meats or a light lunch on its own. Serve it warm or chilled depending on the season.

Ingredients

  • 1 1/2 cups couscous
  • 1 3/4 cups water
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 2/3 cup sun-dried tomatoes packed in oil, drained and sliced
  • 1/2 cup crumbled feta cheese
  • 1/3 cup pitted kalamata olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 1/4 cup pine nuts, toasted

Method

  1. In a 6-quart saucepan, bring the water, 2 tablespoons olive oil, and salt to a boil.

  2. Stir in the couscous, remove from heat, cover, and let stand until the water is absorbed.

  3. Fluff the couscous with a fork and transfer to a large bowl to cool slightly.

  4. Add the sun-dried tomatoes, feta, olives, parsley, and mint to the couscous and toss gently to combine.

  5. In a small bowl, whisk together the lemon juice, remaining 3 tablespoons olive oil, garlic, and black pepper.

  6. Pour the dressing over the couscous mixture and toss well to coat evenly.

  7. Sprinkle the toasted pine nuts over the top just before serving, either warm or chilled.

Rate this recipe

★ 4.6 (1)

Couscous and Sun-Dried Tomato Salad

This Mediterranean-style salad pairs tender couscous with chewy sun-dried tomatoes, crumbled feta, and fresh herbs in a lemony olive oil dressing. It comes together quickly since the couscous only needs to steep in hot water, making it a convenient side for grilled meats or a light lunch on its own. Serve it warm or chilled depending on the season.

30 min 6 servings 310 cal

Ingredients

  • 1 1/2 cups couscous
  • 1 3/4 cups water
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 2/3 cup sun-dried tomatoes packed in oil, drained and sliced
  • 1/2 cup crumbled feta cheese
  • 1/3 cup pitted kalamata olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 1/4 cup pine nuts, toasted

Method

  1. 1

    In a 6-quart saucepan, bring the water, 2 tablespoons olive oil, and salt to a boil.

  2. 2

    Stir in the couscous, remove from heat, cover, and let stand until the water is absorbed.

  3. 3

    Fluff the couscous with a fork and transfer to a large bowl to cool slightly.

  4. 4

    Add the sun-dried tomatoes, feta, olives, parsley, and mint to the couscous and toss gently to combine.

  5. 5

    In a small bowl, whisk together the lemon juice, remaining 3 tablespoons olive oil, garlic, and black pepper.

  6. 6

    Pour the dressing over the couscous mixture and toss well to coat evenly.

  7. 7

    Sprinkle the toasted pine nuts over the top just before serving, either warm or chilled.