Description
A vibrant and refreshing Mediterranean Israeli Couscous Salad featuring a mix of fresh cucumbers, cherry tomatoes, kalamata olives, feta cheese, and herbs, all tossed in a tangy Dijon mustard and lemon dressing. Perfect for a light lunch or as a flavorful side dish.
Ingredients
Scale
Main Ingredients
- 1.5 cups cooked couscous
- 1 medium cucumber, chopped
- 2/3 cup cherry tomatoes, sliced
- 1/4 cup purple onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/3 cup kalamata olives
- Fresh dill, minced
- Fresh parsley, minced
Dressing
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup
- 2 tablespoons olive oil
Instructions
- Cook couscous: Prepare the Israeli couscous as directed on the package instructions and set aside to cool completely before assembling the salad.
- Prepare vegetables: Chop the medium cucumber into bite-sized pieces, slice the cherry tomatoes in halves or quarters, and thinly slice the purple onion.
- Combine main ingredients: In a large mixing bowl, gently combine the cooled couscous with the chopped cucumber, sliced cherry tomatoes, purple onion, kalamata olives, and crumbled feta cheese.
- Make the dressing: In a small bowl, whisk together Dijon mustard, fresh lemon juice, maple syrup, and olive oil until smooth and well blended.
- Toss the salad: Pour the dressing over the couscous mixture and toss gently to ensure all ingredients are evenly coated with the dressing.
- Add herbs and finish: Sprinkle the minced fresh dill and parsley over the salad and mix lightly. Serve chilled or at room temperature for best flavor.
Notes
- The salad can be refrigerated for up to 2 days, making it an excellent make-ahead option.
- Feel free to substitute maple syrup with honey or agave syrup according to preference.
- For a vegan version, omit the feta cheese or replace it with a plant-based cheese alternative.
- You can add extra protein like grilled chicken or chickpeas to make the salad more filling.
