Ingredients
Scale
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced (red or yellow for color)
- 1/2 red onion, finely chopped
- 1 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Bring vegetable broth to a boil in a medium pot, then add couscous. Cover and remove from heat, letting it sit for 5 minutes.
- Fluff the couscous with a fork after it absorbs the broth.
- Chop the cucumber, bell pepper, red onion, and halve the cherry tomatoes.
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl for the dressing.
- In a large bowl, combine fluffed couscous, chopped vegetables, parsley, and feta. Drizzle with dressing and toss gently.
- Chill the salad in the fridge for at least 30 minutes before serving.
Notes
- Feel free to add extra veggies or herbs for more flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg