This Summer Couscous Salad is fresh, colorful, and packed with Mediterranean flavors. Made with fluffy couscous, juicy cherry tomatoes, crisp cucumber, sweet bell peppers, chickpeas, and tangy feta cheese, it’s tossed in a simple lemon vinaigrette for the perfect light and refreshing side dish. Ideal for picnics, BBQs, meal prep, or easy summer lunches, this vibrant salad comes together in just 20 minutes.

Ingredients

For the Salad

• 1 cup uncooked couscous
• 1 cup boiling water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 yellow bell pepper, diced
• ½ red onion, finely chopped
• 1 cup canned chickpeas, rinsed and drained
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• Fresh mint leaves for garnish

For the Lemon Dressing

• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon honey
• Salt and black pepper to taste

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Instructions

1. Place the couscous in a bowl and pour the boiling water or broth over it. Cover and let sit for 5 minutes. Fluff with a fork and allow to cool.
2. In a large bowl, combine the cooled couscous, tomatoes, cucumber, bell pepper, red onion, chickpeas, feta, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
4. Pour the dressing over the salad and toss gently until well combined.
5. Garnish with fresh mint leaves and serve chilled or at room temperature.