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Mediterranean Couscous Salad

Fluffy couscous with crisp cucumber, tomato, parsley and a tangy lemon dressing.

Prep 15 minCook 10 minServes 4
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Mediterranean Couscous Salad; recipe illustration
Recipe illustration created for Spoon & Joy. Not a photograph of a kitchen-tested dish.

Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.

A note on this recipe

Let the couscous cool before adding the cucumber and herbs. A hot grain base wilts the parsley and draws moisture from the vegetables, leaving a less crisp salad.

Ingredients

  • 1 cup dry instant couscous
  • 1 cup boiling vegetable broth
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ bell pepper, diced
  • ¼ cup parsley, chopped
  • ¼ cup feta, optional
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • ½ tsp oregano
  • Salt and pepper

How to make it

01

Pour boiling broth over couscous in a heatproof bowl. Cover for five minutes or according to package directions.

02

Fluff with a fork and allow to cool slightly.

03

Combine cucumber, tomato, bell pepper and parsley in a bowl.

04

Whisk olive oil, lemon juice and oregano.

05

Toss vegetables with couscous and dressing. Add feta if using and season.

Kitchen notes & substitutions

Use instant couscous

This steeping method is for fine instant couscous. Pearl couscous needs simmering according to its packet.

A useful variation

Add chickpeas for more protein. Couscous is made from wheat; choose cooked quinoa if you need gluten-free.

Storage & making ahead

Refrigerate promptly in a covered container for up to 3–4 days.

For temperature guidance, see FoodSafety.gov.

Questions about this recipe

Can I serve it cold?

Yes. It's enjoyable at room temperature or chilled.

Spoon & Joy / Recipe card

Mediterranean Couscous Salad

Fluffy couscous with crisp cucumber, tomato, parsley and a tangy lemon dressing.

Prep 15 minCook 10 minServes 4

Ingredients

Instructions

  1. Pour boiling broth over couscous in a heatproof bowl. Cover for five minutes or according to package directions.
  2. Fluff with a fork and allow to cool slightly.
  3. Combine cucumber, tomato, bell pepper and parsley in a bowl.
  4. Whisk olive oil, lemon juice and oregano.
  5. Toss vegetables with couscous and dressing. Add feta if using and season.

Sample recipe, not yet kitchen-tested. Image illustrative.

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