Vibrant Easter Spring Couscous Salad
A light and colorful spring salad made with couscous, fresh vegetables, and tangy lemon dressing, perfect for potlucks and weeknight dinners.
Ingredients
Salad Base
- 1 cup couscous Choose fine couscous for quick soaking.
- 1 1/4 cups boiling water Use to hydrate the couscous.
Vegetables
- 1 cup cherry tomatoes, halved Look for firm, ripe tomatoes.
- 1 cucumber, diced Adds a cool, crunchy texture.
- 1 bell pepper, diced Any color of bell pepper can be used.
- 1/4 cup red onion, finely chopped For a bit of sweetness and crunch.
- 1/4 cup fresh parsley, chopped Enhances flavor and freshness.
Dressing
- 2 tablespoons olive oil Use a fruity extra-virgin olive oil.
- 1 tablespoon lemon juice Freshly squeezed for best flavor.
- Salt and pepper to taste To season the dressing.
Finish
- 1/4 cup feta cheese, crumbled For creamy, salty contrast.
Instructions
Prepare Couscous
- Pour 1 1/4 cups boiling water over 1 cup couscous in a heatproof bowl and cover tightly. Let it steam undisturbed for 5 minutes, then fluff with a fork.
Combine Vegetables and Herbs
- In a large bowl, add cherry tomatoes, cucumber, bell pepper, red onion, and parsley. Toss to evenly distribute.
Make Dressing
- Whisk olive oil, lemon juice, salt, and pepper in a small bowl until emulsified. Adjust seasoning to taste.
Dress the Salad
- Pour the dressing over the couscous and vegetable mixture, then gently toss until well combined.
Serve
- Sprinkle feta cheese on top and give a final light toss. Serve chilled or at room temperature.
Notes
Cool the couscous slightly before adding delicate vegetables. Store leftovers in an airtight container for up to 3 days. Add more parsley and feta just before serving to refresh the salad.