Description
This Mediterranean Israeli Couscous Salad is bursting with fresh flavors. Cooked couscous is combined with colorful, fresh veggies, herbs, and a tangy lemon dijon dressing resulting in a vibrant vegetarian dish.
Ingredients
Scale
For the salad
- 1.5 cups of cooked and cooled couscous
- 1 medium cucumber – chopped into 1-inch pieces (about 2/3 cup)
- 2/3 cup sliced cherry tomatoes
- 1/4 cup sliced purple onion
- 1/4 cup crumbled feta cheese
- 1/3 cup kalamata olives
- 2 tablespoons freshly minced dill
- 1/4 cup fresh chopped parsley
For the dressing
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon real maple syrup
- Kosher salt and black pepper – a pinch of each
- 1/4 cup olive oil
Instructions
To make the salad
- Add all of the salad ingredients to a large bowl.
- Make the dressing: Combine the mustard, lemon juice, maple syrup, salt, and pepper in a small mixing bowl or mason jar and whisk well to combine. Continue whisking while drizzling in the olive oil to fully emulsify.
- Pour the dressing over the salad and lightly toss to coat everything in the dressing. Top with extra dill if desired.
- Serve chilled or at room temperature.
Notes
- Make sure to use cooked and cooled couscous. If the couscous is hot it may wilt the other ingredients.
- To make this recipe vegan, leave out the feta cheese or use vegan feta cheese.
- This salad stores great in an airtight container in the refrigerator for up to 3 days. For the best results, store the salad and dressing separately, then dress and toss when ready to eat.
- Prep Time: 10
- Category: Quick and Easy Salads
- Method: Assembled
- Cuisine: Mediterranean
