Mediterranean Couscous Salad

Yesterday, I saw a pin on Pinterest for Mediterranean Couscous Salad that led to Jessica Gavin. Made it for dinner and it was very good. It reminded me of my Tabouli recipe that I've made for many years. There are some minor ingredient differences, but nothing too major. This recipe could use a bit more dressing (maybe a double batch). Other than it, it has a nice flavor.

Ingredients

Couscous

1 cup water

1 cup instant couscous

½ teaspoon kosher salt

2 tablespoons extra-virgin olive oil

Salad

½ cup diced roma tomato, ¼-inch dice

½ cup diced english cucumber, seeds removed, ¼-inch dice

½ cup diced red bell pepper, ⅛-inch dice

½ cup canned garbanzo beans, drained and rinsed

¼ cup minced red onion

½ cup kalamata olives, pitted and sliced

2 tablespoons feta cheese

1 teaspoon chopped parsley

1 teaspoon chopped mint

1 teaspoon chopped basil

¼ teaspoon dried oregano

Lemon Dressing

1 teaspoon lemon zest (I didn't include this since I used bottle lemon juice)

2 tablespoons lemon juice

1 tablespoon red wine vinegar

¼ teaspoon kosher salt

¼ teaspoon black pepper

3 tablespoons extra-virgin olive oil

Instructions

Couscous

Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover.

Let couscous stand until tender, 5 minutes and then fluff with a fork and let cool.

Salad

Combine couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano in a medium bowl.

Lemon Dressing

Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.

Pour dressing over the couscous salad, stir to combine.

Notes

For a 2/3 cup serving, there about 203 calories.

This recipe makes enough to serve six people.