Zesty Couscous Salad with Creamy Lemon-Lime Dressing | Quick & Healthy Recipe 🌿

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.

Make the Dressing: Add the baby spinach, cilantro, parsley, mint, garlic, lime zest and juice, mustard, feta, and yogurt to a food processor or blender. Blend until smooth. Taste for seasoning, and add more juice or salt to taste and set aside.

Cook the Couscous: In a small saucepan, bring water and salt to a boil. Add the oil and couscous, stir to combine, and remove from heat. Cover the pan and let it sit for 10 minutes, or until the couscous is tender. Then uncover and fluff it gently with a fork.

Prep the Avocado: In a small bowl, gently toss the diced avocado with the reserved ½ tablespoon of lemon juice to help prevent browning.

Assemble the Salad: Add the cucumber, avocado, red onion and green onions to a large mixing bowl. Mix in the remaining parsley and cilantro. Then, add the cooled couscous, dressing, and crumbled feta, tossing everything together until combined. If you're preparing more than a day ahead, wait to add the dressing until right before serving. Season with salt and pepper to taste. Serve topped with extra red chopped red onion, crumbled feta, and chopped herbs if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary