Description
A refreshing salad featuring couscous, fresh vegetables, and a zesty dressing, perfect for summer picnics or light lunches.
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)
- 1/4 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 it for 4-5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 8-10 minutes until liquid is absorbed.
- Transfer the couscous to a bowl, fluff with a fork, and cool.
- Whisk together red wine vinegar, lemon juice, minced garlic, oregano, mustard, salt, and black pepper. Slowly whisk in 0.6 cup olive oil.
- Toast the pine nuts in a skillet over medium heat for 3-4 minutes until golden brown.
- Dice the cucumber, halve the tomatoes, slice the roasted red pepper, and finely dice the red onion.
- Combine the cooled couscous with veggies, half of the feta cheese, and half of the pine nuts, then toss gently.
- Pour the dressing over the couscous mixture and toss to coat. Top with remaining feta cheese and pine nuts.
Notes
Toasting the couscous and nuts enhances their flavors. Use fresh ingredients for the best taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg