Bright, refreshing, and perfect for lunch, picnics, or an easy side dish!
Ingredients
1 cup couscous
1 cup vegetable or chicken broth
1 cup diced cucumber
1 cup halved cherry tomatoes
¼ cup finely chopped red onion
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
2 tablespoons chopped fresh mint, optional
Lemon Dressing
¼ cup olive oil
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 small garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
Directions
Bring the broth to a boil. Stir in the couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork and cool.
Whisk together the olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
Combine the cooled couscous, cucumber, tomatoes, red onion, feta, parsley, and mint.
Pour the dressing over the salad and toss gently.
Refrigerate for 30 minutes before serving.
Optional additions: Chickpeas, grilled chicken, olives, spinach, or toasted almonds. Serves 4–6.
This article was written with the assistance of Chatgpt
