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13) Tomato, cucumber, and feta couscous salad

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup Israeli pearl couscous
  • 1 1/4 cups water or low-sodium chicken broth
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced (about 1 medium)
  • 1/2 cup crumbled feta
  • 1/4 red onion finely chopped
  • 3 tbsp chopped fresh parsley
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp lemon juice about 1 lemon
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Bring water or broth to a boil. Add couscous, cover, and simmer 8–10 minutes until tender.
  2. Drain any extra liquid and fluff couscous with a fork. Let cool slightly.
  3. Toss couscous with tomatoes, cucumber, red onion, parsley, and feta.
  4. Whisk olive oil, lemon juice, salt, and pepper; pour over salad and stir to combine.
  5. Taste and adjust salt or lemon. Chill 10 minutes or serve room temperature.