Tomato Cucumber Couscous Salad

• 1 cup couscous
• 1 1/4 cups water
• 1 medium cucumber, diced
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon honey
• Salt and pepper to taste
• 1/2 teaspoon cumin

Steps

1. 1 Bring water to a boil in a medium saucepan. Add couscous, cover, and remove from heat. Let sit for 5 minutes.
2. 2 Fluff couscous with a fork and transfer to a large bowl to cool.
3. 3 Add cucumber, cherry tomatoes, red onion, and parsley to the couscous.
4. 4 In a small bowl, whisk together olive oil, red wine vinegar, honey, cumin, salt, and pepper.
5. 5 Pour the dressing over the couscous mixture and toss to combine.
6. 6 Gently fold in feta cheese if using.
7. 7 Chill for at least 30 minutes before serving.

Nutrition

Tips

• For a gluten-free version, ensure your couscous is certified gluten-free.
• Add a pinch of crushed red pepper for a spicy kick.
• This salad tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave if desired, though it’s best served cold.

Serving Suggestions

• Pair with grilled chicken or shrimp for a hearty meal.
• Serve alongside warm pita bread for a Mediterranean feast.

FAQ