Capture the flavors of summer in this easy-to-make recipe for Mediterranean Couscous Salad.
Here's the sitch: sometimes you don't have to make everything from scratch. There's definitely no shame in my game when it comes to taking advantaged of packaged ingredients to make my life easier, such as using a box o Near East Toasted Pine Nut Couscous in this salad recipe. (Note: this post is 0% sponsored by Near East; I just love their product. They have no idea who I am.)
Couscous is one of my favorite side dishes since it cooks up in just five minutes. While this particular couscous is delicious by itself, I decided to up the flavor game by adding in some fresh ingredients along with a simple lemon vinaigrette dressing.
The result is a delicious salad that takes less than 10 minutes to put together. This salad is perfect for any summer gathering–and from personal experience, I can tell you that the leftovers make for a tasty light lunch the next day!
Mediterranean Couscous Salad
makes 6-8 servings
1 package Near East toasted pine nut couscous
1 cup cherry tomatoes, halved
1 small cucumber, peeled and chopped into quarters
1 can chickpeas, drained and rinsed
1 teaspoon fresh lemon zest
1/2 cup crumbled feta cheese
For the vinaigrette:
2 tablespoons olive oil
1 tablespoon fresh lemon juice
salt and pepper to taste
1. Cook the couscous according to the package directions. Fluff with a fork and let cool.
2. Spoon the cooled couscous into a large bowl. Add the halved tomatoes, diced cucumber, chickpeas, and lemon zest. Stir to combine.
3. In a small jar or measuring cup, whisk together the olive oil and lemon juice. Season to taste with salt and pepper. (I used about a pinch of each.)
4. Pour the vinaigrette over the couscous salad and stir gently to combine. Toss with crumbled feta cheese just before serving.
makes 6-8 servings
1 package Near East toasted pine nut couscous
1 cup cherry tomatoes, halved
1 small cucumber, peeled and chopped into quarters
1 can chickpeas, drained and rinsed
1 teaspoon fresh lemon zest
1/2 cup crumbled feta cheese
For the vinaigrette:
2 tablespoons olive oil
1 tablespoon fresh lemon juice
salt and pepper to taste
1. Cook the couscous according to the package directions. Fluff with a fork and let cool.
2. Spoon the cooled couscous into a large bowl. Add the halved tomatoes, diced cucumber, chickpeas, and lemon zest. Stir to combine.
3. In a small jar or measuring cup, whisk together the olive oil and lemon juice. Season to taste with salt and pepper. (I used about a pinch of each.)
4. Pour the vinaigrette over the couscous salad and stir gently to combine. Toss with crumbled feta cheese just before serving.
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