Couscous Salad Recipe - Lemon Herb with Cucumber, Green Onion, Dill, Parsley, Feta Cheese

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is more nutritious, while bulgur is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is budget-friendly.

Start by taking 1 cup of uncooked couscous and cook it according to the package instructions.

Once cooked, rinse the couscous with cool water and pat it dry.

Let the couscous cool off before transferring it to a larger mixing bowl.

In a separate bowl, prepare the marinade by mixing together 2 tablespoons of lemon juice, 1/4 cup of extra virgin olive oil, 1 1/2 teaspoons of honey, and 3/4 teaspoon of Dijon mustard.

Add 2 minced cloves of garlic, 1/2 teaspoon of dried oregano, a scant teaspoon of kosher salt, and freshly cracked black pepper to the marinade.

Mix the marinade thoroughly and pour it over the cooled couscous.

Add 1 mini cucumber chopped, 4 chopped green onions, 1/4 cup of fresh dill (or substitute with 1 tablespoon of dried dill), and 1/4 cup of chopped parsley to the couscous.

Gently toss everything together, breaking up any lumps of couscous as needed.

Taste the salad and adjust the seasoning if necessary, adding more salt or lemon juice to taste.

Let the salad sit in the fridge for at least 30 minutes before serving to allow the flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary