Couscous Salad with Cucumber and Feta Cheese
This refreshing Couscous Salad with Cucumber and Feta Cheese is a delightful dish that brings together the light, fluffy texture of couscous with the crispness of cucumber and the tangy richness of feta cheese. Perfect for a quick weeknight dinner or as a side dish at your next gathering, this salad combines vibrant flavors and textures that are sure to please every palate. The addition of kalamata olives and raisins gives this dish a beautiful balance of savory and sweet, while fresh coriander adds a bright finishing touch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Couscous | 1 cup |
| Water | 2 cups |
| Sunflower Oil | 1 teaspoon |
| Salt | To taste |
| Cucumber (diced) | 1 medium |
| Raisins | 1/4 cup |
| Kalamata Olives (chopped) | 1/3 cup |
| Feta Cheese (crumbled roughly) | 1/2 cup |
| Coriander (Dhania) Leaves (chopped) | 2 tablespoons |
| Extra Virgin Olive Oil | 3 tablespoons |
| Black Pepper Powder | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 6g |
| Carbohydrates | 35g |
| Fiber | 4g |
| Fat | 11g |
| Sodium | 300mg |
| Cholesterol | 15mg |
Note: Nutritional values are estimates and may vary based on the specific ingredients used.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Continental
Course: Dinner
Diet: Diabetic-Friendly
Instructions
-
Prepare the Couscous:
- In a saucepan, bring 2 cups of water to a boil. Add 1 teaspoon of sunflower oil and 1/2 teaspoon of salt. Once the water comes to a boil, add the couscous.
- Turn off the heat immediately and cover the saucepan. Let the couscous sit for about 5 minutes to absorb all the water. After the water is absorbed, fluff the couscous with a fork to separate the grains. Set the couscous aside to cool.
-
Prepare the Salad:
- While the couscous is cooling, dice the cucumber into small cubes. Set aside.
- Chop the kalamata olives into small pieces, ensuring they’re bite-sized. Set aside.
- In a large mixing or salad bowl, combine the diced cucumber, raisins, and chopped olives.
-
Assemble the Salad:
- Drizzle 3 tablespoons of extra virgin olive oil over the cucumber, raisins, and olives. Add salt and black pepper to taste, and mix well.
- Add the cooled couscous to the bowl and gently toss everything together until well combined.
-
Chill and Serve:
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together and the salad to chill.
- Before serving, sprinkle the chopped coriander leaves and crumbled feta cheese on top for a burst of fresh flavor and creamy texture.
-
Serving Suggestions:
- Serve the couscous salad chilled as a light dinner, or pair it with grilled meats, chicken, or even seafood for a complete meal. This salad is also a wonderful addition to picnics and potlucks, offering a refreshing contrast to heavier dishes.
Tips and Variations:
- For a bit of extra crunch, try adding some toasted almonds or pine nuts to the salad.
- If you want a bit more tanginess, squeeze in a little lemon juice before serving.
- If you’re not a fan of raisins, swap them out for dried cranberries or apricots for a different sweet element.
- For a vegetarian variation, you can omit the feta and add chickpeas or roasted vegetables for added protein.
This Couscous Salad with Cucumber and Feta Cheese is as versatile as it is tasty. The ingredients are simple, yet the combination of textures and flavors make it a standout dish. With its vibrant, fresh flavors and light yet satisfying qualities, this salad is bound to become a favorite in your culinary repertoire.
