Mediterranean Couscous Salad

Ingredients

• 1 cup Couscous (fine‑grain, rinsed)
• 1 cup Water (boiling)
• 3 tablespoons Olive Oil (extra‑virgin, for dressing)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Smoked Paprika (adds smoky depth)
• 1/2 teaspoon Salt (adjust to taste)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/2 cup Cucumber (diced, seedless if possible)
• 1/2 cup Cherry Tomatoes (halved)
• 1/4 cup Red Onion (finely diced)
• 1/4 cup Kalamata Olives (pitted, sliced)
• 1/4 cup Feta Cheese (crumbled)
• 2 tablespoons Fresh Parsley (chopped)
• 1 tablespoon Fresh Mint (chopped (optional))

Instructions

1. Boil Water

   Bring 1 cup of water to a rolling boil in a small saucepan.

   Time: PT2M

   Temperature: Boiling

2. Cook Couscous

   Remove the saucepan from heat, stir in 1 cup couscous, cover, and let steam for 5 minutes.

   Time: PT5M

3. Prepare Dressing

   In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.

   Time: PT3M

4. Chop Vegetables & Herbs

   Dice cucumber, halve cherry tomatoes, finely dice red onion, slice olives, and chop parsley and mint.

   Time: PT5M

5. Combine Salad

   Transfer the fluffed couscous to a large mixing bowl. Add cucumber, tomatoes, red onion, olives, feta, parsley, and mint. Pour the dressing over and toss gently to coat evenly.

   Time: PT4M

6. Serve or Store

   Serve immediately or transfer to an airtight container and refrigerate. The salad keeps well for up to 5 days.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

6g

Carbohydrates

35g

Fat

10g

Fiber

3g