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Easter Spring Couscous Salad

A vibrant and nutritious couscous salad loaded with fresh vegetables and herbs, perfect for a festive gathering or everyday meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Couscous A quick-cooking grain that offers a delightful texture.
  • 1 1/4 cups Chicken or vegetable broth Use vegetable broth for a vegetarian option.
  • 1 Sweet bell pepper, diced Adds crunch and color.
  • 1 cup Cherry tomatoes, halved Provides freshness and flavor.
  • 1 Cucumber, diced For a refreshing taste.
  • 1/2 cup Radishes, thinly sliced Adds a peppery note.
  • 1/4 cup Fresh mint leaves, chopped For a refreshing lift.
  • 1/4 cup Parsley, chopped Enhances flavor and nutrition.
  • 1/2 cup Feta cheese, crumbled Optional for creaminess.
  • 1/4 cup Olive oil For dressing.
  • 2 tablespoons Lemon juice For added acidity.
  • Salt and pepper to taste Essential for seasoning.

Method
 

Cooking the Couscous
  1. In a saucepan, bring the chicken or vegetable broth to a boil.
  2. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes until fluffy.
Preparing the Vegetables
  1. Dice the sweet bell pepper, cucumber, and slice the cherry tomatoes and radishes.
Combining Ingredients
  1. Fluff the cooked couscous with a fork. Transfer to a large mixing bowl and add the chopped vegetables.
Making the Dressing
  1. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad.
Completing the Salad
  1. Gently fold in mint, parsley, and feta cheese, mixing until combined.
Final Touches
  1. If desired, adjust seasoning with extra salt or lemon juice.

Notes

If your salad looks dry, add a splash of olive oil for extra moistness. This salad holds up well in the fridge; keep the dressing separate until serving.