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Vegetable Couscous Salad

A refreshing and nutritious salad bursting with seasonal vegetables and crumbled feta cheese, perfect for summer gatherings or a light lunch.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: Healthy, Quick
Servings: 4 servings
Calories: 250kcal

Ingredients

Couscous

  • ¾ cup uncooked couscous
  • 3 cups cooked couscous

Vegetables

  • 1 cup fresh asparagus, cut into 1 1/2 inch pieces
  • 1 cup yellow squash, sliced and quartered
  • 1 cup grape tomatoes, cut in half
  • 2 tablespoons fresh basil, chopped
  • 6 oz crumbled feta cheese

Instructions

  • Step 1: Cook the Couscous - Bring 1 cup of water to a boil in a medium saucepan. Add the uncooked couscous, remove from heat, cover, and let it sit for about 5 minutes or until the water is absorbed. Fluff the couscous with a fork and set it aside to cool.
  • Step 2: Prepare the Vegetables - While the couscous is cooking, wash and chop your vegetables. Cut the asparagus into 1 1/2 inch pieces and slice the yellow squash before quartering it. Halve the grape tomatoes and set them aside.
  • Step 3: Sauté the Vegetables - In a large skillet, heat a tablespoon of olive oil over medium heat. Add the asparagus and yellow squash, sautéing for about 5-7 minutes until they are tender yet still crisp. Add a pinch of salt and pepper to taste. Once cooked, remove from heat and allow to cool slightly.
  • Step 4: Combine Ingredients - In a large bowl, combine the cooled couscous, sautéed asparagus and squash, halved grape tomatoes, chopped basil, and crumbled feta cheese. Gently toss all the ingredients together until they are well combined.
  • Step 5: Adjust Seasoning and Serve - Taste the salad and adjust the seasoning if needed. You can add more salt, pepper, or even a drizzle of olive oil for a touch of richness. Serve immediately, or refrigerate for an hour to let the flavors meld together.

Equipment

  • Medium Saucepan
  • Large Skillet
  • Mixing Bowl

Notes

Make sure not to overcook the vegetables; keeping them slightly crisp enhances the texture of the salad. For added flavor, consider adding a squeeze of lemon juice or a splash of balsamic vinegar.