Description
A bright and refreshing Mediterranean salad that’s perfect for any meal, packed with nutritious ingredients.
Ingredients
Scale
- 3 tbsp olive oil
- 2 cups couscous
- 2.5 cups vegetable broth
- 1 cucumber, diced into 1/2-inch pieces
- 1 pint grape tomatoes, halved
- 1 cup roasted red pepper, sliced into 1/4-inch strips
- 1 cup kalamata olives
- 2/3 cup pepperoncini
- 0.5 red onion, finely diced into 1/4-inch pieces
- 1.25 cup feta cheese, crumbled
- 0.6 cup pine nuts, toasted
- 1/4 cup fresh parsley, chopped
- 0.25 cup red wine vinegar
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp oregano
- 1 tsp mustard
- 1 tsp salt
- 0.5 tsp black pepper
- 0.6 cup olive oil
Instructions
- Heat 3 tablespoons of olive oil in a medium pot over medium heat. Add the couscous and toast for 4-5 minutes, stirring frequently, until it becomes fragrant and light golden.
- Pour in the vegetable broth and bring it to a boil. Reduce heat to low and simmer for 8-10 minutes until all the liquid is absorbed. Transfer the couscous to a large bowl and fluff it with a fork.
- Mince the garlic cloves finely. Whisk together the red wine vinegar, lemon juice, minced garlic, oregano, mustard, salt, and black pepper in a small bowl. Gradually whisk in the olive oil until smooth.
- Toast the pine nuts in a small skillet over medium heat for 3-4 minutes, stirring constantly. Set aside to cool.
- Dice the cucumber, halve the tomatoes, slice the roasted red pepper, and finely chop the red onion. Chop the fresh parsley, and crumble the feta cheese.
- Add the cucumber, tomatoes, roasted red pepper, kalamata olives, pepperoncini, and diced red onion to the cooled couscous. Mix in half of the crumbled feta cheese and half of the toasted pine nuts.
- Pour the dressing over the mixture and toss well to coat. Top with remaining feta and pine nuts before serving.
- Serve immediately or at room temperature.
Notes
For a gluten-free option, substitute couscous with quinoa. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg