Ingredients
- 1 cup couscous
- 1 cup fresh peas (or frozen peas, thawed)
- 1/2 cup crumbled feta cheese
- 1 cup diced cucumber
- 1/2 cup diced bell pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the couscous by bringing water to a boil, adding salt, and stirring in the couscous. Cover and remove from heat, let sit for 5 minutes.
- Prepare the vegetables; blanch fresh peas if using.
- Mix together olive oil, lemon juice, salt, and black pepper in a small bowl.
- Combine the fluffed couscous with peas, diced vegetables, feta, and herbs in a large bowl.
- Dress the salad with the dressing and toss gently.
- Taste and adjust seasoning as needed.
- Chill in the fridge for 30 minutes before serving.
Notes
For a gluten-free option, substitute couscous with quinoa. Add toppings like toasted nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian