Greek Style Pearl Couscous Salad
A vibrant Mediterranean salad featuring tender pearl couscous, fresh vegetables, feta cheese, and kalamata olives in a zesty herb vinaigrette.
Servings 8
Calories 250kcal
Ingredients
- 1 cup pearl couscous
- 2 cups cherry tomatoes cut in half
- 4 Lebanese cucumbers cut into thick half slices
- 1/2 red onion thinly sliced
- 1 cup feta cheese cubed
- 1 cup pitted kalamata olives
- 1/4 cup fresh mint chopped
For the vinaigrette
- 1/4 cup extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp lime juice
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1/2 tsp salt I use Himalayan salt
- 1/2 tsp black pepper
- 2 cloves garlic minced
Instructions
- Cook the couscous: Bring a large pot of generously salted water to a boil. Add pearl couscous and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold running water until completely chilled.
- Prepare the vegetables: While couscous is cooking, halve the cherry tomatoes, slice cucumbers, thinly slice red onion, cube feta cheese, and chop mint.
- Make the vinaigrette: In a small bowl or measuring cup, whisk together the olive oil, apple cider vinegar, lime juice, Dijon mustard, oregano, minced garlic, salt, and pepper until well blended.
- Assemble the salad: In a large serving bowl, combine the chilled couscous, prepared vegetables, feta cheese, olives, and mint. Pour the vinaigrette over the salad and toss gently until evenly coated.
- Rest and serve: Refrigerate for at least 1 hour to allow flavors to meld. Serve chilled or at room temperature.
Nutrition
Calories: 250kcal | Carbohydrates: 26g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 634mg | Potassium: 373mg | Fiber: 2g | Sugar: 4g | Vitamin A: 545IU | Vitamin C: 14.4mg | Calcium: 143mg | Iron: 1.3mg