Mediterranean Couscous Delight with Feta Balsamic Vinaigrette

Mediterranean Couscous Delight with Feta Balsamic Vinaigrette

Fluffy couscous tossed with crisp vegetables and tangy feta in a bright balsamic vinaigrette.

Total 45 min Makes 6 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This chilled couscous salad combines cucumber, tomatoes, olives, and feta with a tangy balsamic vinaigrette for a refreshing side dish. It comes together quickly with no advanced technique required, making it a practical choice for weeknight dinners, potlucks, or make-ahead lunches. The flavors deepen as it sits, so it's well suited to preparing a few hours in advance.

Ingredients

  • 1 1/2 cups dry couscous
  • 1 1/2 cups water
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/3 cup red onion, finely chopped
  • 1/2 cup kalamata olives, pitted and halved
  • 3/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 2/3 cup balsamic vinaigrette
  • salt and pepper, to taste

Method

  1. Bring the water, 1 tablespoon olive oil, and 1/2 teaspoon salt to a boil in a 6-quart saucepan.

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

  3. Fluff the couscous with a fork and spread it on a baking sheet to cool to room temperature.

  4. While the couscous cools, dice the cucumber and red bell pepper, halve the cherry tomatoes, finely chop the red onion, and halve the olives.

  5. In a large bowl, combine the cooled couscous, tomatoes, cucumber, bell pepper, red onion, olives, feta, parsley, and mint.

  6. Pour the balsamic vinaigrette over the salad and toss gently to coat evenly.

  7. Season with salt and pepper to taste.

  8. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

Related recipes

Rate this recipe

★ 3.8 (1)

Comments

    Log in to comment.

    Mediterranean Couscous Delight with Feta Balsamic Vinaigrette

    This chilled couscous salad combines cucumber, tomatoes, olives, and feta with a tangy balsamic vinaigrette for a refreshing side dish. It comes together quickly with no advanced technique required, making it a practical choice for weeknight dinners, potlucks, or make-ahead lunches. The flavors deepen as it sits, so it's well suited to preparing a few hours in advance.

    45 min 6 servings 310 cal

    Ingredients

    • 1 1/2 cups dry couscous
    • 1 1/2 cups water
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1 cup cherry tomatoes, halved
    • 1 cup cucumber, diced
    • 1/2 cup red bell pepper, diced
    • 1/3 cup red onion, finely chopped
    • 1/2 cup kalamata olives, pitted and halved
    • 3/4 cup feta cheese, crumbled
    • 1/4 cup fresh parsley, chopped
    • 2 tablespoons fresh mint, chopped
    • 2/3 cup balsamic vinaigrette
    • salt and pepper, to taste

    Method

    1. 1

      Bring the water, 1 tablespoon olive oil, and 1/2 teaspoon salt to a boil in a 6-quart saucepan.

    2. 2

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

    3. 3

      Fluff the couscous with a fork and spread it on a baking sheet to cool to room temperature.

    4. 4

      While the couscous cools, dice the cucumber and red bell pepper, halve the cherry tomatoes, finely chop the red onion, and halve the olives.

    5. 5

      In a large bowl, combine the cooled couscous, tomatoes, cucumber, bell pepper, red onion, olives, feta, parsley, and mint.

    6. 6

      Pour the balsamic vinaigrette over the salad and toss gently to coat evenly.

    7. 7

      Season with salt and pepper to taste.

    8. 8

      Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.