Description
1 cup couscous
1/2 cup crumbled feta cheese
1/4 cup dried cranberries
1/4 cup sliced almonds, toasted
1/2 cucumber, diced
1/4 cup fresh parsley, chopped
Salt and black pepper, to taste
For the Lemon Dressing
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and black pepper, to taste
Directions
Cook couscous according to package instructions. Once cooked, fluff with a fork and set aside to cool.
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth.
In a large bowl, combine the cooled couscous, feta, cranberries, toasted almonds, cucumber, and parsley.
Drizzle the lemon dressing over the salad and toss to combine.
Season with additional salt and pepper if needed.
Serve immediately or chill for 20 minutes to enhance the flavors.
Prep Time: 10 minutes, Cooking Time: 5 minutes, Total Time: 15 minutes, Kcal: 320 per serving, Servings: 4
Step-by-Step Guide
1. Prepare the Couscous: Bring the required amount of water or broth to a boil as per your couscous package instructions. Typically, it’s a 1:1.5 ratio of couscous to liquid. Pour the boiling liquid over the couscous in a heatproof bowl, cover, and let it steam for 5 minutes. Uncover and fluff with a fork, then spread it on a tray to cool completely. This prevents a soggy salad.
2. Make the Dressing: While the couscous cools, prepare the lemon dressing. In a small bowl or jar, vigorously whisk or shake together the extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper until the mixture is fully emulsified and slightly thickened.
3. Toast the Almonds: In a dry skillet over medium heat, toast the sliced almonds for 3-5 minutes, stirring frequently, until they are fragrant and lightly golden. Transfer immediately to a plate to stop the cooking.
4. Combine Salad Ingredients: In your large serving bowl, add the cooled, fluffed couscous. Add the crumbled feta cheese, dried cranberries, toasted almonds, diced cucumber, and chopped fresh parsley.
5. Dress and Toss: Drizzle the prepared lemon dressing over the salad. Using a large spoon and fork, gently toss everything together until all ingredients are evenly coated with the dressing.
6. Final Seasoning: Taste the salad and adjust seasoning with additional salt and black pepper if needed.
Serving Suggestions
This vibrant couscous salad is incredibly versatile. Serve it as a light vegetarian main course for lunch, or as a substantial side dish alongside grilled chicken, fish, or lamb. For a packed lunch, store it in an airtight container. It’s perfect for picnics, potlucks, and barbecues. Garnish with extra fresh parsley or mint and a lemon wedge on the side for an extra fresh kick.
How-to Summary
Cook and cool couscous. Whisk dressing ingredients until emulsified. Toast almonds. Combine all salad ingredients in a large bowl. Drizzle with dressing, toss gently, and season to taste. Serve immediately or chilled.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, it’s an excellent make-ahead dish. Prepare the salad (without dressing) and the dressing separately. Combine them 30 minutes before serving to prevent the couscous from becoming too soft.
What can I substitute for feta cheese? Goat cheese (chèvre) or diced halloumi are excellent substitutes. For a dairy-free version, use a vegan feta alternative or omit it entirely.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The almonds may soften slightly, but the flavors will continue to meld.
Can I use a different grain? Absolutely. Quinoa, bulgur wheat, or even orzo pasta can be used in place of couscous. Adjust cooking times according to the grain you choose.
Is there a substitute for dried cranberries? Chopped dried apricots, cherries, or raisins would work well. For a less sweet option, try sun-dried tomatoes.
Common Mistakes to Avoid
Avoid adding the dressing to hot couscous, as it will absorb it all and become mushy. Ensure the couscous is completely cool. Do not skip toasting the almonds; this step is crucial for maximizing their nutty flavor and crunch. Finally, be careful not to over-mix the salad once the feta is added, as it can break down and make the salad look muddy.
Conclusion
This Mediterranean-inspired couscous salad is a celebration of textures and flavors, combining fluffy grain, creamy feta, sweet cranberries, and crunchy almonds. Its simplicity, speed, and adaptability make it a reliable recipe for any occasion. By following the detailed steps and tips provided, you can effortlessly create a vibrant, satisfying dish that is sure to impress. Enjoy the perfect balance of tangy, sweet, and savory in every bite.
