Lemon & Herb Cous Cous Salad
Make this cous cous salad with a simple home-made lemon vinaigrette, cucumber, herbs and creamy feta. It doesn’t get much easier than this delicious fresh salad.
Recipe developed by Mel, Thrive Wholesome Nutrition
Ingredients
Salad:
- 1 ½ - 2 cups pearl couscous, cooked as per packet instructions
- 1 Lebanese cucumber, chopped into small cubes
- 4 spring onions, finely chopped
- ¼ cup fresh dill, finely chopped
- ¼ cup coriander, finely chopped
- ½ cup feta, crumbled
- ¼ cup pine nuts, toasted
Vinaigrette
- ¼ cup Rich Glen signature extra-virgin olive oil (EVOO)
- ¼ cup freshly squeezed lemon juice
- 2 tsp Rich Glen Olive Blossom Honey
- 2 garlic cloves, crushed
- ½ tsp dried oregano
- 1 tsp Rich Glen River Salt
Directions
- Cook pearl couscous according to the packet instructions, then rinse it in cold water to cool completely and set it aside.
- While the couscous is cooking, make the vinaigrette by adding all the ingredients to a medium bowl and whisking until well combined. Set it aside.
- Once the couscous is cooked and cooled, add it to a large salad bowl. Then add the cucumber, spring onion, dill, coriander, and feta, and toss lightly to combine.
- Drizzle the vinaigrette over the salad, add the pine nuts, and toss again until just combined. Garnish with lemon slices and extra coriander (optional but we recommend!), serve & enjoy!
