Vibrant Easter Spring Couscous Salad
A delightful blend of fresh flavors, this salad features fluffy couscous, juicy cherry tomatoes, crunchy cucumbers, and creamy feta cheese, perfect for spring gatherings.
Ingredients
Base Ingredients
- 1 cup couscous
- 1 ¼ cups vegetable broth For cooking couscous
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
Dressing
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- to taste Salt and pepper
Topping
- ¼ cup feta cheese, crumbled Can be substituted with a vegan alternative if desired
Instructions
Preparation
- Gather all your ingredients. Rinse and dice the cucumber, chop the bell pepper, finely chop the red onion, halve the cherry tomatoes, and chop the parsley.
Cook the Base
- In a medium saucepan, bring the vegetable broth to a boil. Add the couscous, stir quickly, then cover the pot and remove from heat. Let it sit for about five minutes.
Fluff the Couscous
- Use a fork to fluff the couscous, breaking up clumps to ensure it is light and airy.
Combine Vegetables
- In a large mixing bowl, combine the cooked couscous with the cherry tomatoes, cucumber, bell pepper, red onion, and parsley. Stir gently to mix.
Prepare the Dressing
- Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl.
Add Dressing to Salad
- Pour the dressing over the salad and toss gently to combine.
Top with Feta
- Sprinkle crumbled feta cheese over the top of the salad.
Serve and Enjoy
- Serve immediately or chill in the refrigerator to enhance flavors.
Notes
This salad is perfect for meal prep and stores well in the fridge for 3-5 days. Customize it based on seasonal ingredients or dietary preferences.