Description
This refreshing Mediterranean Couscous Salad combines fluffy couscous with vibrant sun-dried tomatoes, crisp cucumbers, and fresh baby spinach, all tossed in a zesty lemon Dijon vinaigrette. Topped with toasted almonds and optional feta cheese, this quick and easy salad serves as a perfect light lunch or side dish, ready in just 15 minutes.
Ingredients
Scale
Salad Ingredients
- 1 cup couscous
- 3/4 cup sun-dried tomatoes, coarsely chopped
- 2 cups English cucumber, sliced and halved
- 1 (6-ounce) bag baby spinach, coarsely chopped (about 6 cups)
- 1/3 cup sliced almonds
- Feta cheese (optional)
Dressing Ingredients
- Zest of 2 lemons (about 1 teaspoon zest)
- Juice of 2 lemons (about 3 tablespoons lemon juice)
- 1/4 cup red wine vinegar
- 1 1/2 tablespoons Dijon-style mustard
- 1 teaspoon minced garlic
- 1/2 cup olive oil
- 1 tablespoon honey
- 1 teaspoon dried basil
- 1/2 teaspoon salt (for dressing)
- 1/4 teaspoon pepper
- 1/4 teaspoon salt (for couscous cooking)
Instructions
- Prepare Couscous: Prepare couscous according to package directions, adding 1/4 teaspoon salt to the cooking water. Once cooked, fluff couscous with a fork to separate the grains, then refrigerate to cool.
- Prepare Veggies: Coarsely chop the sun-dried tomatoes. Slice the English cucumbers in half lengthwise and then coin them. Coarsely chop the baby spinach leaves.
- Toast Almonds (Optional): In a dry pan over medium-high heat, add the sliced almonds. Stir every 15 seconds for 1 to 3 minutes until the almonds darken slightly and emit a fragrant aroma. Watch closely to avoid burning, then remove from heat.
- Make Dressing: Zest the lemons to measure about 1 teaspoon of zest. Juice the lemons to get approximately 3 tablespoons of lemon juice. Combine lemon juice, lemon zest, red wine vinegar, Dijon mustard, minced garlic, olive oil, honey, dried basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a mason jar or small bowl. Shake or whisk well to combine. Refrigerate until ready to use, shaking again before dressing the salad.
- Assemble Salad: In a large bowl, add the chopped baby spinach and top with the cooled couscous. Gently toss to combine. Add the sun-dried tomatoes, sliced cucumbers, and toasted almonds. Drizzle with the prepared vinaigrette dressing to taste and toss to coat evenly. Sprinkle with feta cheese if using. Serve immediately for the best freshness.
Notes
- To keep the salad gluten-free, be sure to use gluten-free couscous alternatives like quinoa or millet.
- Sun-dried tomatoes can be used dry or packed in oil; if using dry, soak briefly in warm water to soften.
- For added protein, serve with grilled chicken or chickpeas.
- The salad is best served fresh but can be refrigerated for up to 1 day; toss again before serving.
- Adjust the amount of dressing according to your preference to keep the salad light or more flavorful.
