This Mediterranean Couscous Salad is so flavorful and refreshing. With fresh dill, lemon, feta and lots of fresh veggies, it is a light salad, loaded with Mediterranean flavor. You can bring this to a family cookout, or pair it with just about any protein, including beef, fish or chicken, for a healthy and well-rounded dinner.
I am still recovering from my indulgent 4th of July weekend, so this salad is the perfect way to get some healthy veggies in while still including lots of flavor.
I really love all sorts of salads, whether it be potato, fruit, pasta, spinach or a mix of the latter! They are such a great, compact way of including so many elements of a meal in just one simple dish. They also tend to keep really well as leftovers and pack up easily for lunches at the office.
This last weekend, I think we had about 10 different salad at our family pot luck, and every single one looked delicious! You really can’t go wrong with a salad, whether it is an old family favorite such as my Mom’s frog eye salad, or something new, like my aunts strawberry and cashew salad with poppy seed vinaigrette (which I demolished about half of the bowl), you are sure to please the crowds!
Do you have a similar love for all salads?
Mediterranean Couscous Salad
- 1 Tbsp. olive oil
- 1.5 c. chopped onions
- 1 tsp. dried thyme
- 1 tsp. dried mint leaves
- 1 tsp. dried rosemary
- 1 Tbsp. fresh dill diced
- ¼ c. lemon juice
- 1 ¾ c. chicken broth
- 1 c. couscous
- Salt and pepper to taste
- ¼ c. toasted pine nuts
- ¾ c. crumbled feta
- 2 medium tomato diced
- 1 large cucumber diced
- In a sauté pan, heat olive oil and add onions, thyme, mint & rosemary. Sauté onions until they have a nice golden color, about 5 minutes. Add the chicken broth and couscous. Stir well and bring to a boil. Once it reaches a boil, immediately turn it down to low and cover. Let it sit covered for 4-5 minutes until all of the liquid is absorbed and the couscous is tender. Add salt and pepper to taste as well as the lemon juice, toasted pine nuts, tomatoes, cucumber, dill and feta. Serve at room temperature or cold, and store leftovers in the refrigerator.
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Nutrition Information:Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 214Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 18mgSodium: 501mgCarbohydrates: 24gFiber: 3gSugar: 6gProtein: 7g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.
Julie @ Julie's Eats & Treats says
This looks terrific and can your next post be your aunt’s new salad?! I’d finish the other half of the bowl for sure!!
Danielle | Krafted Koch says
Thanks Julie, and I will definitely be making the strawberry salad, it was so good!