Greek Couscous Salad
This Greek Couscous Salad is a fresh, colorful side dish that gets even better after a little time in the refrigerator!
Servings 6
Ingredients
- 1 cup dry couscous
- 1 cup chicken or vegetable broth
- 1 cup cherry tomatoes halved
- 1 large english cucumber diced
- 1/2 cup crumbled feta cheese
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh mint optional
- 15 oz chickpeas rinsed and drained
Lemon Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 garlic clove minced
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Bring the broth to a boil in a small saucepan. Stir in the couscous, cover, and remove from the heat.Let sit for 5 minutes, then fluff with a fork. Transfer couscous to a large bowl and let it cool slightly.
- Halve the cherry tomatoes, dice the cucumber, finely dice the red onion, and chop the fresh herbs.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, lemon juice, lemon zest, Dijon mustard, garlic, oregano, salt, and pepper until well combined.
- Add tomatoes, cucumber, red onion, parsley, dill, mint, chickpeas, and feta to the bowl with the couscous.Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
- Serve right away, or refrigerate for 20–30 minutes to let the flavors blend.Taste before serving and adjust seasoning with additional lemon juice, salt, pepper, or herbs if needed.
