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To make this fresh and tasty Mediterranean Couscous Salad, you will need: - 1 cup couscous - 1 1/4 cups vegetable broth - 1 cucumber, diced - 1 cup cherry tomatoes, halved - 1 red bell pepper, diced - 1/4 cup red onion, finely chopped - 1/2 cup kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 2 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste You can add more flavor with these toppings: - Avocado slices - Toasted pine nuts - Roasted chickpeas - Fresh mint leaves These toppings bring a new twist to the salad. Feel free to mix and match based on your taste. Don’t have everything? No problem! Here are some swaps: - Quinoa can replace couscous for a gluten-free option. - Any fresh herb can take the place of parsley. Try basil or cilantro! - Use any cheese instead of feta, like goat cheese or mozzarella. - You can swap in any nut or seed for olives if you don’t like them. These substitutions help you personalize the salad to suit your needs. You can find the full recipe for easy reference. To cook the couscous, start by boiling 1 1/4 cups of vegetable broth in a medium saucepan. Once it reaches a rolling boil, stir in 1 cup of couscous. Cover the pan and remove it from the heat. Let it sit for about 5 minutes. This allows the couscous to soak up all the broth. After 5 minutes, fluff the couscous gently with a fork. This step prevents clumping. Allow it to cool completely before mixing it with other ingredients. While the couscous cools, you can prep the vegetables. Dice 1 cucumber, halve 1 cup of cherry tomatoes, and chop 1 red bell pepper into small pieces. Next, finely chop 1/4 cup of red onion. Slice 1/2 cup of pitted kalamata olives. Finally, chop 1/4 cup of fresh parsley. Set these vegetables aside in a large mixing bowl. Their bright colors and fresh flavors will make your salad pop. In a small bowl, whisk together the dressing. Combine 2 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1 teaspoon of dried oregano. Add salt and pepper to taste. Make sure to mix well until all ingredients blend together smoothly. Once the couscous and vegetables are ready, pour the dressing over the salad. Toss gently to ensure everything is evenly coated. The dressing brings all the flavors together beautifully. Let the salad rest for at least 15 minutes. This helps the flavors meld together nicely. For the full recipe, refer to the section above. To cook perfect couscous, start with the right ratio of liquid. I use 1 1/4 cups of vegetable broth for every cup of couscous. Bring the broth to a boil in a medium saucepan. Once it boils, stir in the couscous. Cover the pot and remove it from heat. Let it sit for five minutes. This allows the couscous to absorb all the liquid. After five minutes, fluff it with a fork. Let it cool completely before mixing it with other ingredients. To boost the flavor of your Mediterranean couscous salad, try adding herbs. Fresh parsley adds a nice touch. You can also include mint for a fresh twist. A squeeze of lemon juice brightens the dish. I like to use both olive oil and lemon juice in the dressing. This combination gives the salad a rich, tangy taste. Don’t forget to season with salt and pepper. This simple step makes a big difference. Serve your Mediterranean couscous salad in a large bowl. Garnish it with extra parsley and lemon wedges. This adds color and freshness. You can also serve it as a side dish or a light main course. It pairs well with grilled chicken or fish. For a picnic, pack it in a container. The flavors meld beautifully after resting for 15 minutes. You can find the full recipe for this delightful dish above. {{image_2}} You can boost your Mediterranean couscous salad with protein. Chicken, shrimp, or chickpeas work well. For chicken, grill or roast it first. Then, slice it and mix it in. Shrimp can be sautéed with garlic and olive oil. If you prefer chickpeas, use canned ones for ease. They add texture and protein without meat. To make this salad vegan, skip the feta cheese. Instead, use avocado for creaminess. You can also add nuts, like almonds or walnuts, for crunch. Some firms tofu can replace feta. Just season it with a bit of salt and lemon juice. These swaps still keep the dish fresh and flavorful. Seasons bring different ingredients. In spring, add fresh peas or asparagus. In summer, include sweet corn or zucchini. In fall, roasted butternut squash or pumpkin can shine. Winter calls for hearty greens like kale or spinach. Each swap offers a new taste and keeps your salad exciting. To store your Mediterranean Couscous Salad, use an airtight container. Place the salad in the container and seal it tightly. This keeps the salad fresh longer. You can store it in the fridge for best results. When kept in the fridge, this salad lasts about three to five days. After that, the veggies may start to lose their crunch. If you notice any change in smell or texture, it's best to toss it. You can eat this salad cold or at room temperature. If you prefer it warm, heat it gently. Use a pan on low heat and stir often. Avoid using the microwave, as it can make the salad soggy. Enjoy your Mediterranean Couscous Salad fresh, vibrant, and full of flavor! For the complete recipe, check out the Full Recipe section. Couscous comes from durum wheat. It is a type of pasta, shaped into tiny granules. The wheat is steamed and dried, which gives it its unique texture. You can find it in most grocery stores. It cooks quickly and absorbs flavors well. Yes, you can make Mediterranean Couscous Salad in advance. It tastes even better after sitting for a bit. Just keep it in the fridge for up to two days. This allows the flavors to blend nicely. Make sure to add any fresh herbs just before serving. No, traditional couscous contains gluten. So, this salad is not gluten-free. However, you can use gluten-free grains instead. Quinoa or rice make great substitutes. They provide a similar texture and taste. You can mix many ingredients into couscous salad. Try adding grilled chicken or chickpeas for protein. Roasted vegetables also work well. For a twist, add fruits like raisins or pomegranate seeds. Each version brings a new flavor to the dish. For the full recipe, check out the detailed instructions above. Mediterranean couscous salad is easy and fun to make. You can use fresh veggies, tasty dressings, and many toppings. Remember to try different proteins or vegan options to suit your taste. Keep leftovers in the fridge for later enjoyment. This dish is versatile and stays fresh for a few days. With these tips and ideas, you can create a colorful meal that everyone will love. Enjoy your cooking and get creative with your salad!

Mediterranean Couscous Salad

Discover the vibrant flavors of Mediterranean Couscous Salad with this easy recipe! Packed with fresh veggies, tangy feta, and a zesty dressing, this dish takes just 30 minutes to prepare. Perfect for a healthy lunch or a colorful side at your next gathering. Don't miss out on this delightful meal that’s both nutritious and delicious. Click through to explore the full recipe and elevate your dining experience!
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Ingredients
  

1 cup couscous

1 1/4 cups vegetable broth

1 cucumber, diced

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1/4 cup red onion, finely chopped

1/2 cup kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

In a medium saucepan, bring the vegetable broth to a boil.

    Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes until the couscous absorbs the broth.

      Fluff the couscous with a fork and allow it to cool completely.

        In a large mixing bowl, combine the cooled couscous, diced cucumber, cherry tomatoes, red bell pepper, red onion, kalamata olives, feta cheese, and parsley.

          In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.

            Pour the dressing over the couscous salad and toss gently to combine all ingredients evenly.

              Let the salad rest for at least 15 minutes to allow the flavors to meld.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve in a large bowl garnished with extra parsley and lemon wedges on the side for added freshness.