Mediterranean Couscous Salad

Prep Time 10 mins

Total Time 10 mins

Cuisine: Mediterranean

Courses: Appetizer, Salad

Difficulty: Beginner

Servings: 6

Calories: 244

Best Season: Suitable throughout the year

Dietary: Vegan, Vegetarian

Ingredients

Couscous

1 cup couscous
1 3/4 cup chicken broth (organic, low sodium)
1/8 tsp salt

Vinaigrette

3 tbsp olive oil (extra virgin, organic)
3 tbsp white wine vinegar
1 tbsp honey (organic, raw & unfiltered)
1/2 tsp stone ground mustard
1/2 lemon (juiced)
1 lemon (zest)
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)

Rest of the Salad

1 bell pepper (color of choice (I did red))
1 1/2 cup cherry tomatoes (cut in half)
1 cucumber (chopped)
1/4 red onioin (medium, diced finely)
mint (fresh, to tste)
1/2 cup feta cheese (crumbled)

Instructions

1
Cook Couscous - Combine the couscous, chicken broth, and salt in a medium pot. Bring to a boil, cover, and cook for 10 minutes. Run under cold water and set in fridge to cool.
2
Vinaigrette - Combine all ingredients for the vinaigrette & set aside.
3
Assemble - Toss the cooled couscous with the vinaigrette and remaining remaining salad ingredients. Enjoy!

Nutrition Facts

Servings 6

Amount Per Serving
Calories 244kcal

% Daily Value *
Total Fat 10.4g16%
Saturated Fat 2.9g15%
Cholesterol 11.1mg4%
Sodium 420.7mg18%
Total Carbohydrate 32.5g11%
Dietary Fiber 2.4g10%
Sugars 8g
Protein 7.3g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

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Please note that my nutrition label is approximate and can have slight rounding.

Keywords: salad, couscous, Mediterranean food, healthy salad, cold salad, Summer salad