This Mediterranean couscous salad is perfect for a light and refreshing summer meal. Fresh Press Farms Classic Olive Oil adds a subtle and fruity flavor to the salad while allowing the other ingredients to shine. The combination of couscous, fresh vegetables, tangy olives, and a zesty dressing creates a harmonious blend of flavors. This salad is versatile and can be enjoyed as a side dish or a main course, and it's great for picnics, potlucks, or outdoor gatherings.
- 1 cup couscous
- 1 ¼ cups vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced (any color you prefer)
- ½ red onion, finely chopped
- ½ cup Kalamata olives, pitted and halved
- ¼ cup crumbled feta cheese (optional)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
For the dressing:
- ¼ cup Fresh Press Farms Classic Olive Oil
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, minced
- ½ teaspoon Dijon mustard
- Salt and black pepper, to taste
- In a medium saucepan, bring the vegetable broth or water to a boil. Remove from heat and stir in the couscous. Cover the saucepan with a lid and let it sit for about 5 minutes, allowing the couscous to absorb the liquid. Fluff the couscous with a fork and let it cool.
- In a large bowl, combine the cooked and cooled couscous, cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, crumbled feta cheese (if using), chopped parsley, and chopped mint. Toss gently to combine.
- In a separate small bowl, whisk together the Fresh Press Farms Mild Olive Oil, lemon juice, minced garlic, Dijon mustard, salt, and black pepper until well combined.
- Drizzle the dressing over the couscous salad and toss everything together until well coated.
- Taste and adjust the seasoning as needed.
- Cover the bowl and refrigerate the couscous salad for at least 1 hour to allow the flavors to meld.
- Serve the Mediterranean couscous salad chilled, and enjoy the vibrant flavors of summer!