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✨ PRO TIP: Cook your couscous in chicken bone broth instead of water to boost the protein and flavor! 🙌
Lemon & Feta Mediterranean Couscous Salad 🥒🥗
👩🏻🍳INGREDIENTS:
couscous
chicken broth - Code COOKINGKATIELADY for a discount @kettleandfire
olive oil
salt
parsley
lemon juice & zest
honey
stone ground mustard
white wine vinegar
cucumber
red onion (small, diced)
mint (fresh)
feta cheese
Directions:
Toast the couscous: In a medium saucepan over medium heat, heat 2 tablespoons of olive oil. Add the couscous and stir frequently for 2–3 minutes until lightly golden.
Cook the couscous: Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and cook for 12–14 minutes until liquid is absorbed. Remove from heat and let cool completely.
Make the dressing: In a glass measuring cup or small bowl, whisk together ⅓ cup olive oil, lemon juice, honey, mustard, vinegar, parsley, salt, and pepper. Set aside.
Assemble the salad: In a large mixing bowl, add the cooled couscous, diced cucumber, red onion, chopped mint, and feta. Toss gently to combine.
Dress and chill: Pour the dressing over the salad and toss again until evenly coated. Chill for at least 30 minutes to allow flavors to meld.
Serve and enjoy! This salad gets even better as it sits.
