This salad is a classic Mediterranean dish that is bursting with zesty lemon flavour and heart healthy antioxidants. It’s great as a side dish in place of rice or potatoes, and goes well with grilled salmon and green beans for a complete Mediterranean meal. Since it contains olives, artichokes and feta which are higher in sodium, I recommend avoiding adding extra salt.
In a large pot heat 2 tablespoons of olive oil on medium heat. Add couscous and sauté for about 5 to 10 minutes, or until golden. Add 4 cups of boiling water and cook for about 15 to 20 minutes (or as per package instructions) until water is absorbed. Once couscous is cooked, remove from heat and briefly run under cold water in a colander to allow couscous to cool.
While couscous is cooking, prepare the salad dressing. Add lemon juice, olive oil, dill, parsley, and garlic into a small bowl, and whisk to combine.
In a large salad bowl combine cooked couscous, tomatoes, red onion, cucumber, artichoke hearts, olives, basil. Then pour the lemon salad dressing over all the ingredients and toss to combine. Finally, crumble the feta cheese into the salad and give it a few quick tosses to distribute it throughout the salad.
Notes
Serving: Serve couscous salad on it’s own, or as a side dish paired with fish or chicken and a side of green beans.Storage: This salad tastes even better the next day, as the dressing works its way through the salad! Simply store salad in an airtight container in the fridge for a delicious lunch or side dish for dinner the next day. It will keep for up to 3 days in the fridge.Nutrition: Calories: 348 kcal, Fat: 19 g, Saturated fat: 3 g, Carbohydrates: 38 g, Fibre 4 g, Protein 7 g, Cholesterol 4 mg, Sodium 149 mg(Note: Nutrition information for this recipe is provided as an estimate only and is generated using a generic nutrition calculator and may contain errors.)