Fresh Couscous Salad with Cucumber and Feta
A fresh, zesty couscous salad packed with cherry tomatoes, cucumber, chickpeas, lemon, herbs, and feta. Perfect for lunch, picnics, or meal prep!
Ingredients
- 1 cup water
- 1 cup dry couscous
- 1 pint cherry tomatoes
- 1 tbsp olive oil
- 1 lemon juiced
- 1 tsp minced garlic
- 1 tsp fresh thyme
- 1 can chickpeas
- 1/4 cup fresh basil
- 1 English cucumber
- 4 oz feta
- salt and pepper to taste
Instructions
- Start by cooking your couscous. Add 1 cup of water to a medium-sized saucepan over medium-high heat and bring it to a boil. Pour in 1 cup of dry couscous and cover with a lid. Allow to cook for 10 minutes. Take off the heat and fluff.
- Prepare the vegetables. Cut the cherry tomatoes in half and dice the cucumber.
- Add the chopped vegetables, drained chickpeas, and cooked couscous to a serving bowl.
- Prepare the dressing. In a small mixing bowl, whisk together 1 tbsp olive oil, one lemon-juiced, 1 tsp minced garlic, 1 tsp fresh thyme, and 1/4 cup chopped fresh basil.
- Pour the dressing over the couscous mixture. Stir to coat evenly. Fold in 4 ounces of crumbled feta cheese. Add salt and pepper to taste. Enjoy.
Nutrition
Calories: 156kcal Carbohydrates: 23g Protein: 6g Fat: 5g Saturated Fat: 2g Polyunsaturated Fat: 0.4g Monounsaturated Fat: 2g Cholesterol: 13mg Sodium: 173mg Potassium: 253mg Fiber: 2g Sugar: 2g Vitamin A: 443IU Vitamin C: 22mg Calcium: 95mg Iron: 1mg