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- 1 cup pearl couscous - 1 ¾ cups vegetable broth - 1 medium cucumber, diced - 1 cup cherry tomatoes, halved - 1 bell pepper (red or yellow), diced - ½ red onion, finely chopped - 1 cup cooked chickpeas - ½ cup Kalamata olives, pitted and sliced - ½ cup feta cheese, crumbled When I make Mediterranean couscous salad, I love using pearl couscous. It gives a nice texture. The vegetable broth adds more flavor than just water. I dice a medium cucumber for a fresh crunch. Halved cherry tomatoes bring sweetness and color. A bell pepper, either red or yellow, adds more crunch and a pop of color. Finely chopped red onion gives a nice zing. I always include cooked chickpeas for extra protein. Kalamata olives add a salty bite. Crumbled feta cheese brings creaminess that ties it all together. - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste I mix olive oil with lemon juice for the dressing. This combination brightens the salad. I add dried oregano for a touch of earthiness. Salt and pepper help to enhance all the flavors. - Fresh parsley, chopped Finally, I often add fresh parsley as a garnish. It adds a splash of green and a fresh taste. You can find the full recipe to see how to bring this all together. - First, bring 1 ¾ cups of vegetable broth to a boil in a medium saucepan. - Once boiling, add 1 cup of pearl couscous. Lower the heat to low, cover the pot, and let it simmer for about 10 minutes. - Check it after 10 minutes. It should be tender, and the broth should be absorbed. - Remove the couscous from heat and let it cool. - In a large bowl, combine the diced cucumber, halved cherry tomatoes, diced bell pepper, finely chopped red onion, cooked chickpeas, and sliced olives. - In a separate small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, and a pinch of salt and pepper. - Once the couscous has cooled, fluff it with a fork. - Add the couscous to the bowl with the vegetables. - Pour the dressing over the salad, and gently toss everything together. - Finally, add ½ cup of crumbled feta cheese and mix carefully to keep the feta pieces intact. For the full recipe, refer to the earlier section. Enjoy your tasty Mediterranean Couscous Salad! To make perfect couscous, watch the cooking time closely. Overcooking can make it mushy. Use a timer to avoid this. After cooking, fluff the couscous with a fork for the best texture. This helps separate the grains and keeps it light. You can elevate your salad by adding fresh herbs like basil or mint. These herbs add a bright flavor. Some spices, such as cumin or paprika, can also bring warmth. When it comes to acidity, balance the lemon juice with a little extra olive oil. Taste as you go, and adjust the salt and pepper to suit your palate. For a beautiful presentation, serve your salad in a large, colorful bowl. Garnish with extra parsley or a few whole olives on top. This makes the dish inviting and vibrant. Pair it with a refreshing drink, like iced tea or sparkling water, to complete the meal. {{image_2}} You can swap couscous for quinoa or bulgur. Both grains add a unique taste. Quinoa offers a nutty flavor and is gluten-free. Bulgur is quick to cook and has a hearty texture. Both make great bases for your salad. For a vegan twist, replace feta cheese with tofu or a nut-based cheese. Tofu can be crumbled to mimic feta. Nut cheese brings creamy richness without dairy. This way, everyone can enjoy the dish. To enhance the salad's crunch, add nuts or seeds. Pine nuts or sunflower seeds work well. They add a lovely texture and taste. Incorporating more vegetables or legumes can add depth. Try adding zucchini, carrots, or bell peppers for a colorful look. You can also use black beans or edamame for extra protein. These additions keep the salad fresh and exciting. For a Greek-style Mediterranean Couscous Salad, include ingredients like artichokes and fresh dill. This version gives a delightful twist. Seasonal variations work well too. In summer, use fresh corn, peaches, or tomatoes from your local market. These ingredients create a light and refreshing salad. Each season offers new flavors to explore and enjoy. For the full recipe, visit the original source. To keep your Mediterranean Couscous Salad fresh, store it in the fridge. Use a tight container to keep out air. A glass or plastic container with a lid works best. Make sure the salad is cool before sealing it. This helps prevent sogginess and keeps the flavors bright. Your Mediterranean Couscous Salad can last up to four days in the fridge. After that, it may start to lose taste and texture. Watch for signs of spoilage, like a bad smell or slimy veggies. If anything looks off, it's better to toss it out. Enjoying leftovers can be simple. You can serve the salad cold or at room temperature. Just give it a good stir before serving. If you want to warm it up, do so gently in a pan. Avoid the microwave, as it can make the couscous mushy. Freezing the salad isn’t recommended, as the veggies may lose their crunch. For the best taste and texture, enjoy it fresh! Yes, you can make this salad ahead. I suggest prepping it about a day in advance. This allows the flavors to blend well. Store it in an airtight container in the fridge. Just remember to add the feta cheese just before serving. This keeps it fresh and crumbly. The dressing I use is simple yet tasty. It combines olive oil, lemon juice, and dried oregano. You can swap it out with other dressings too. A balsamic vinaigrette adds a sweet twist. A yogurt-based dressing gives it a creamy touch. Each dressing offers a unique flavor profile. Traditional couscous is not gluten-free, as it comes from wheat. However, you can easily swap it for gluten-free options. Quinoa or rice can work well. Both options keep the salad light and fresh. Always check for gluten-free labels when you shop. This salad pairs well with many dishes. Grilled chicken or fish enhances the meal. Roasted vegetables add more flavor and color. You can also serve it with pita bread and hummus. Each option complements the salad perfectly. You’ve learned how to make a delicious Mediterranean Couscous Salad with fresh ingredients. We covered how to cook couscous, mix in veggies, and whip up a simple dressing. Remember to experiment with flavors and ingredients to suit your taste. Proper storage will keep your salad fresh longer, and you can even elevate it with various garnishes. This recipe is versatile and can fit any meal. Enjoy your cooking journey and make this salad your own!

Mediterranean Couscous Salad

Discover the vibrant flavors of Mediterranean Couscous Salad, the perfect dish for any occasion! This easy-to-make salad combines pearl couscous with fresh vegetables, chickpeas, and a zesty dressing to create a nutrient-packed meal that excites your palate. Ideal for lunch or as a dazzling side, this recipe invites you to get creative with seasonal ingredients. Click through to explore the full recipe and impress your loved ones with this fresh and flavorful dish!
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Ingredients
  

1 cup pearl couscous

1 ¾ cups vegetable broth

1 medium cucumber, diced

1 cup cherry tomatoes, halved

1 bell pepper (red or yellow), diced

½ red onion, finely chopped

1 cup cooked chickpeas (canned or boiled)

½ cup Kalamata olives, pitted and sliced

½ cup feta cheese, crumbled

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a medium saucepan, bring the vegetable broth to a boil. Add the pearl couscous, reduce the heat to low, cover, and simmer for about 10 minutes or until the couscous is tender and the broth is absorbed. Remove from heat and let it cool.

    In a large mixing bowl, combine the diced cucumber, cherry tomatoes, diced bell pepper, finely chopped red onion, cooked chickpeas, and sliced olives.

      In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create a dressing.

        Once the couscous has cooled, fluff it with a fork and add it to the vegetable mixture in the large bowl.

          Pour the dressing over the salad and gently toss everything together until well combined.

            Finally, add the crumbled feta cheese and mix carefully to avoid breaking the feta pieces too much.

              Taste and adjust seasoning if necessary. Let the salad rest for about 15 minutes to allow the flavors to meld.

                Garnish with freshly chopped parsley before serving.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

                    - Presentation Tips: Serve the salad in a large, colorful bowl, garnished with additional parsley and a few whole olives on top for an inviting look.