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Sara Bildner
Sara Bildner

Mediterranean Couscous Salad

A light, fresh, healthy salad with a bright and herby lemon dressing. Great by itself or topped with grilled chicken, salmon, or an egg.


1 8 oz. package Israeli couscous
1 Persian cucumber, chopped
3/4 cup cherry or grape tomatoes, cut in half
4 oz. crumbled feta cheese
3/4 cup Kalamata olives, pitted and chopped
1 cup artichoke hearts, cut in half


1/4 cup olive oil
Juice and zest of 1 lemon
2 cloves garlic, minced
1 teaspoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 cup fresh parsley, chopped
Salt and pepper, to taste

1. Toast couscous in a pan over medium heat for about five minutes in a tablespoon of olive oil. Stir, don't let couscous burn. Add 2 cups of water, bring to a boil. Cover, and simmer on low heat about 12 minutes or until liquid is absorbed.
2. Whisk dressing ingredients together. Please note it is a good idea to "under salt" the dressing because the olives, feta, and artichoke hearts are salty.
3. Mix dressing and couscous. Add veggies and feta. Mix to combine.

Enjoy! Makes about 3 servings as a main dish and 6-8 as a side dish. Keeps well in fridge, covered, for about a week.

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