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- Couscous: This tiny pasta is the base of our salad. It cooks quickly and has a light texture. - Vegetables and Herbs: Use fresh cherry tomatoes, cucumber, bell pepper, red onion, and parsley. These add crunch and color. - Dressing Components: A simple mix of olive oil, lemon juice, and oregano brings all the flavors together. - Recommended Couscous Brands: I like using brands like Near East or Bob's Red Mill. They offer good texture and flavor. - Best Olives and Feta Cheese Choices: Look for Kalamata olives from a reliable brand like Divina. For feta, try Athenos or Mt. Vikos for creamy taste. - Alternative Ingredients: If you're vegan, swap feta with tofu or avocado. For gluten-free, use quinoa instead of couscous. - Measurement Conversions: Remember that 1 cup of dry couscous roughly equals 2 cups cooked. This helps in meal planning. Boiling the Vegetables Broth Start by pouring 1 ¼ cups of vegetable broth into a medium saucepan. Heat it on medium until it starts to boil. Watch closely, as this takes just a few minutes. Mixing and Cooling Couscous Once the broth is boiling, remove it from heat. Stir in 1 cup of couscous and cover the pot. Let it sit for 5 minutes. This allows the couscous to soak up the broth. After 5 minutes, fluff it with a fork. Set it aside to cool completely. Adding Fresh Vegetables In a large mixing bowl, combine the cooled couscous with fresh veggies. Add 1 cup of halved cherry tomatoes, 1 diced cucumber, 1 diced bell pepper, and ½ finely chopped red onion. Mix them gently so they are evenly spread. Incorporating Cheese and Olives Next, add ½ cup of pitted Kalamata olives, sliced, and ½ cup of crumbled feta cheese. Also, toss in ¼ cup of chopped fresh parsley. Stir everything together lightly to keep the ingredients intact. Whisking Ingredients Together In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1 teaspoon of dried oregano. Add salt and pepper to taste. Mix well until all ingredients blend smoothly. Timing for Best Flavor Pour the dressing over the couscous mixture. Gently toss until everything is coated. For the best taste, chill the salad in the refrigerator for at least 30 minutes. This helps the flavors blend wonderfully. Balancing Seasonings To make a great Mediterranean couscous salad, balance the flavors well. Use salt and pepper to enhance taste. Lemon juice adds brightness, while olive oil gives richness. Fresh herbs, like parsley, bring a fresh kick. Taste your salad as you mix. Adjust seasonings until it sings. How to Choose Fresh Produce Always pick the freshest ingredients. Search for cherry tomatoes that are bright and firm. Cucumbers should feel crisp, not soft. Choose bell peppers with smooth skin and vibrant color. When buying red onions, look for ones without soft spots. Fresh veggies make your salad pop with flavor. Serving Suggestions Serve your salad in a large, shallow bowl. This allows guests to see all the colorful ingredients. You can also divide it into smaller bowls for individual servings. A family-style presentation invites everyone to dig in and share. Garnishing for Visual Appeal Garnish your salad with extra parsley to add color. A few lemon wedges on the side brighten the plate. If you have some, sprinkle toasted pine nuts on top for crunch. These touches make your dish look as good as it tastes. Making Ahead & Storing You can prepare this salad ahead of time. Just keep it in the fridge for up to three days. The flavors get better as they mix. If you want to make it even earlier, store the dressing separately. Combine them right before serving. Best Containers for Storage Choose airtight containers for storing your salad. Glass containers work well because they don’t stain. If you prefer plastic, make sure it's BPA-free. Label your containers with the date. This helps you remember when you made it. {{image_2}} You can make your Mediterranean couscous salad special by adding proteins. Chicken works great. Just grill or roast it first. You can also add chickpeas for a tasty vegetarian option. They add protein and fiber. If you're vegan, skip the cheese and use more veggies. Herbs and spices can elevate your salad. Fresh parsley brightens the taste. You can also try basil or mint for a new twist. Don't forget to experiment with dressings. A balsamic vinaigrette can add depth. Try mixing lemon juice with garlic for a zesty kick. Using seasonal ingredients makes your salad even better. In summer, add ripe peaches or juicy strawberries for sweetness. These fruits pair well with feta. In winter, consider roasted root vegetables. Carrots or sweet potatoes can add warmth and comfort to the dish. Store your Mediterranean couscous salad in an airtight container. This keeps the salad fresh and tasty. Place it in the fridge right after serving. The salad can last for up to three days. After that, the veggies may get soggy. Can couscous salad be frozen? Yes, but it may change in texture. If you choose to freeze it, store it in a freezer-safe container. Use it within one month for the best taste. For thawing, take it out of the freezer and place it in the fridge overnight. Reheat gently on the stove or in the microwave. Add a splash of olive oil to restore some moisture if needed. Look for changes in color or smell. If the salad smells off or looks slimy, it's time to throw it away. Always check for mold or dry spots. Safe food handling tips include washing your hands before cooking and storing food promptly. This helps avoid any foodborne illness. Couscous comes from durum wheat. It is small granules that absorb water and expand. There are several types. The most common is Moroccan couscous, which is fine. Israeli couscous, also called pearl couscous, is larger and chewier. Whole wheat couscous is a healthier option. It has more fiber and nutrients. Each type brings a unique texture to dishes. You can choose based on your taste and diet needs. Yes, you can use many kinds of dressings! A classic vinaigrette works well. You can mix olive oil, vinegar, and herbs for a quick option. Try a yogurt-based dressing for creaminess. A tahini dressing adds a rich, nutty flavor. You can also experiment with citrus dressings. Lemon or orange juice can brighten the salad. Feel free to play with herbs and spices to create your own twist. Yes, Mediterranean Couscous Salad is very healthy! It includes fresh veggies like tomatoes, cucumbers, and peppers. These provide vitamins and minerals. Kalamata olives add healthy fats, which are good for your heart. Feta cheese adds protein and calcium. Couscous itself offers carbohydrates for energy. This salad is low in calories but high in nutrients. Eating it can support a balanced diet. This Mediterranean Couscous Salad is simple and tasty. You learned about key ingredients like couscous, fresh veggies, and flavorful dressings. The right brands matter for quality taste. You can tweak measurements to fit your needs. Remember, presenting your salad well makes it even better! Don't forget the many ways to customize it with proteins and dressings. Store leftovers safely to enjoy later. Overall, this dish offers healthy options and endless flavor! Enjoy creating your unique version of this delightful salad.

Mediterranean Couscous Salad

Discover the vibrant flavors of Mediterranean Couscous Salad with this easy recipe that’s perfect for any occasion. Packed with fresh veggies, feta, and a zesty dressing, this salad is a delightful addition to your meal plan. Whether you're hosting a gathering or just craving something light, this dish offers a burst of taste and color. Click through to explore the full recipe and bring a taste of the Mediterranean to your table!
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Ingredients
  

1 cup couscous

1 ¼ cups vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (red or yellow), diced

½ red onion, finely chopped

½ cup Kalamata olives, pitted and sliced

½ cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

3 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.

    Once boiling, remove from heat and stir in the couscous. Cover and let it sit for about 5 minutes, or until the liquid is absorbed. Fluff with a fork and allow to cool.

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

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

          Pour the dressing over the couscous mixture and gently toss until everything is evenly coated.

            Taste and adjust seasonings as necessary.

              Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4-6

                  - Presentation Tips: Serve in a large, shallow bowl garnished with extra parsley and a few lemon wedges on the side for a fresh touch.