Mediterranean Couscous Salad With Tomatoes With Feta & Tomatoes Recipe

I recently tried this Mediterranean Couscous Salad and it quickly caught my attention. The blend of tender couscous with crunchy cucumbers, sweet cherry tomatoes, and creamy feta cheese is balanced by garbanzo beans, tangy lemon juice, and smooth olive oil. It offers a refreshing twist perfect for summer days.

I recently whipped up this Mediterranean Couscous Salad and it quickly became one of my favorite go-to summer dishes. I started with a base of perfectly steamed couscous (just the right amount of boiling water did the trick) and then mixed in a crunchy, diced cucumber, a generous handful of halved cherry tomatoes, and even added garbanzo beans for that extra hearty feel.

What really blew me away was the burst of flavor from a drizzle of extra virgin olive oil mixed with fresh lemon juice, which just tied all the flavors together. I folded in crumbled feta cheese and a sprinkle of fresh parsley, and then seasoned it with salt and freshly ground black pepper.

This salad is not only refreshing but is super easy to meal prep making it perfect for a picnic or a light July 4th side. I hope you give it a try – it might become a new summer staple in your kitchen too!

Why I Like this Recipe

I love this recipe for several reasons:

1. I really like how easy and fast it is to prepare – the couscous only needs a few minutes with boiling water and then all the veggies and feta mix in really nicely.
2. I enjoy the fresh flavors and textures – each bite gives me a little crunch from the cucumber and a burst of tang from the tomatoes and lemon dressing.
3. I appreciate that it feels healthy and light, which makes it perfect for warm days and summer picnics.
4. I love that its super versatile – I can serve it as a side dish or even a quick meal prep option for busy days.

This Mediterranian couscous salad is packed with diced cucumbers, halved cherry tomatoes, crumbled feta, and garbanzo beans all tossed in a tasty olive oil and lemon juice dressing. It isnt too complicated to make and is perfect for when you need a fast, refreshing dish during the hot season. I usually make a big batch so i have it ready for summer picnics or even as an easy vegetarian option for holiday meals. Overall its a great mix of flavors and textures that makes eating healthy feel really enjoyable.

Ingredients

• Couscous is a fine carbohydrate base that powers this salad with energy.
• Cherry tomatoes add zesty, sweet-sour flavor while supplying vitamin C and antioxidants.
• Garbanzo beans enrich the salad with protein and fibre for lasting satiety.
• Feta cheese delivers a salty, tangy bite and calcium for a robust flavor.
• Extra virgin olive oil offers healthy fats that boost taste and nutrient absorption.
• Diced cucumber adds cool crunch and hydration, balancing rich flavors.
• Chopped parsley infuses freshness and vitamins while brightening the overall dish.
• Fresh lemon juice: A tangy burst that nicely lifts every bite, balancing the olive oil and herbs.

Ingredient Quantities

• 1 cup couscous
• 1 cup boiling water
• 1 medium cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1/2 cup crumbled feta cheese
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley

How to Make this

1. In a large bowl, combine the 1 cup of couscous with the 1 cup of boiling water. Give it a quick stir then cover the bowl and let it sit for about 5 minutes until the water is fully absorbed.

2. After the couscous absorbs the water, fluff it with a fork to break up any lumps.

3. Add the diced cucumber, the halved cherry tomatoes, and the drained garbanzo beans to the bowl with the couscous.

4. Sprinkle the 1/2 cup crumbled feta cheese in evenly over the salad.

5. Drizzle the 3 tablespoons of extra virgin olive oil and the 2 tablespoons of fresh lemon juice over the mix.

6. Season the whole salad with salt and freshly ground black pepper to taste.

7. Toss the salad gently so every ingredient gets a bit of the dressing.

8. Stir in the chopped fresh parsley carefully to keep the feta from breaking up too much.

9. Taste the salad and adjust seasonings if needed.

10. Chill the salad for at least 30 minutes before serving to let the flavors meld together well Enjoy your Mediterranean Couscous Salad at your next summer picnic or as a tasty side dish.

Equipment Needed

1. Large mixing bowl (you can cover it with a plate if you dont have a proper lid)
2. Kettle or pot for boiling water
3. Measuring cups and spoons for the couscous, oil, and lemon juice
4. Fork for fluffing the couscous after it rests
5. Cutting board and chef’s knife to dice the cucumber, halve the tomatoes, and chop the parsley
6. Colander for draining and rinsing the garbanzo beans
7. Mixing spoon or spatula for gently tossing the salad
8. Refrigerator to chill the salad before serving

FAQ

Mediterranean Couscous Salad With Tomatoes With Feta & Tomatoes Recipe Substitutions and Variations

• Instead of couscous, try using quinoa or bulgur wheat if you want a nuttier flavor.
• If you dont have garbanzo beans, you can substitute with white kidney beans or even black beans.
• If feta cheese is hard to find, goat cheese works really well and gives a similar tangy taste.
• Out of fresh lemon juice? A mild white wine vinegar or even lime juice can work as a good backup.
• If you can’t get fresh parsley, chopped basil or cilantro adds a nice burst of flavor too.

Pro Tips

1. Try lightly toasting the couscous in a little olive oil before you add the boiling water. It gives a nuttier flavor and adds a nice depth to the dish.
2. Let the salad chill for longer than the minimum time if you can—it really helps the flavors meld, so don’t be afraid to make it ahead.
3. When you toss in the fresh parsley and feta, be gentle so you don’t end up breaking them completely; it keeps the texture nice and chunky.
4. Always taste as you go. If the salad feels a bit bland after the first mix, a little extra lemon juice or salt can make all the difference.