Mediterranean Couscous Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean couscous salad with fresh vegetables, olives, and feta cheese dressed in a light lemon-olive oil vinaigrette. Ready in under 30 minutes, it works as a light meal or refreshing side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon white wine vinegar
- 2 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 teaspoon sugar
- 1 tablespoon Italian seasoning
- ½ teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- ¾ cup couscous (uncooked)
- 1 tablespoon butter
- 1 English cucumber (chopped)
- 1 cup cherry tomatoes (halved)
- ½ cup olives (sliced, I recommend Kalamata olives)
- 1 green pepper (chopped)
- ½ medium red onion (chopped)
- ¾ cup feta cheese (crumbled)
- 3 tablespoon mint (fresh, chopped)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 524mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 212mg
- Calcium
- 121mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 524MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.