Best Couscous Salad
Make this healthy couscous salad recipe in less than 20 minutes for a vibrant, tangy side dish or main course!
Servings: 8 servings
Calories: 493kcal
Equipment
Ingredients
For the salad
- 4 cups couscous cooked
- 8 oz grape tomatoes halved
- ½ cup red onion diced
- 8 oz feta cheese crumbled
For the marinade
- ½ cup parsley finely chopped
- ⅓ cup olive oil
- 3 tablespoon lemon juice approx. 1 lemon
- 2 cloves garlic minced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Prepare the couscous al dente according to package directions. Pour cold water over the couscous to chill it down and strain. Set aside.4 cups couscous
- While the couscous is cooking, prepare the marinade by mixing all the marinade ingredients together in a mixing cup. Whisk well to combine.½ cup parsley, ⅓ cup olive oil, 3 tablespoon lemon juice, 2 cloves garlic, ½ teaspoon sea salt, ¼ teaspoon black pepper
- In a large mixing bowl, add the couscous along with the tomato halves and red onion. Pour the marinade over top and toss well to combine.8 oz grape tomatoes, ½ cup red onion
- Add the feta cheese to the mixture and lightly toss to distribute.8 oz feta cheese
- Serve the couscous salad immediately or cover and refrigerate until ready to serve.
Notes
Storage : Store leftover healthy couscous salad in an airtight container in the fridge for up to 5 days. When ready to serve, give it a little toss to distribute the ingredients, and enjoy!
Nutrition
Serving: 1serving | Calories: 493kcal | Carbohydrates: 71g | Protein: 16g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 25mg | Sodium: 481mg | Potassium: 273mg | Fiber: 5g | Sugar: 1g | Vitamin A: 673IU | Vitamin C: 12mg | Calcium: 173mg | Iron: 2mg