Description
A light and tangy couscous bowl with fresh vegetables and a lemony dressing, perfect for meal prep and versatile serving options.
Ingredients
Scale
- 1 cup pearl couscous
- 1 tablespoon olive oil
- 1 1/4 cups vegetable broth or water
- 2 cups cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/2 cup parsley, chopped
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled (optional)
- Handful of toasted almonds (optional)
Instructions
- Toast the pearl couscous in olive oil over medium heat for 3–4 minutes until fragrant and slightly golden.
- Add the vegetable broth or water, bring to a simmer, cover, and cook for 8–10 minutes until tender.
- Fluff the couscous with a fork and let it cool slightly.
- While the couscous cooks, chop the cucumber, cherry tomatoes, red onion, and parsley.
- In a bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper for the dressing.
- Toss the warm couscous with the chopped vegetables and dressing.
- Finish with crumbled feta and toasted almonds, if desired.
Notes
Serve warm, at room temperature, or chilled for picnics and lunches. Keep leftover dressing separate if storing for longer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering and chopping/tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg