Vegan Couscous Salad with Feta & Mint

There’s something magical about a Vegan Couscous Salad with Feta and Mint. Imagine fluffy couscous dancing with fresh veggies, the tang of feta cheese, and the refreshing burst of mint. baked feta potato dish Each bite is a festival of flavors that can make even the most mundane day feel like a summer picnic.

I first whipped up this delightful salad for a friend’s potluck, and let me tell you, it was an instant hit! The bright colors and zesty flavors had everyone clamoring for the recipe. Whether it’s a sunny afternoon BBQ or a casual weeknight dinner, this salad shines as the perfect companion to your meal. For more inspiration, check out this herbed tuna salad recipe recipe.

Sharing this dish at gatherings has always resulted in cheers and requests for seconds from family and friends.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Couscous: Use fine couscous for a fluffy texture; it cooks quickly and absorbs flavors beautifully.
• Cucumber: Fresh, crunchy cucumbers add hydration and a crisp bite; choose firm ones for best results.
• Cherry Tomatoes: These tiny gems burst with sweetness; look for vibrant red ones to brighten your salad.
• Red Onion: A bit of sharpness balances the sweetness; soak in water briefly to mellow its flavor if preferred.
• Fresh Mint: Adds a refreshing zing; be generous—it’s what elevates this salad from good to spectacular!
• Feta Cheese: Crumbled feta brings a salty creaminess; opt for vegan feta if you want to keep it plant-based. savory cheese pastries.
• Olive Oil: A drizzle of high-quality olive oil enriches every bite; don’t skimp on this essential ingredient.
• Lemon Juice: Freshly squeezed lemon juice brightens flavors; it’s like sunshine in your bowl!
• Salt and Pepper: Essential seasonings that bring everything together; adjust according to personal taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

First things first: Let’s get that couscous perfect!

Cook the Couscous: In a medium saucepan, bring 1 cup of water to a boil. Add 1 cup of couscous and a pinch of salt. Remove from heat, cover, and let it sit for about 5 minutes until all water is absorbed. Fluff with a fork afterward for that heavenly light texture.

Prep the Veggies: While the couscous rests, chop 1 cucumber, halved cherry tomatoes (about 1 cup), and finely dice half a red onion. The colors will make your kitchen feel like a garden party—how delightful!

Add Fresh Ingredients: Toss the chopped veggies into a large mixing bowl along with ¼ cup of fresh mint leaves (chopped) and crumbled feta cheese (about ½ cup). It’s starting to look like magic! For more inspiration, check out this lemon blueberry bread recipe.

Dress it Up!: Drizzle about 3 tablespoons of olive oil over your veggie mixture along with the juice of one freshly squeezed lemon (around 2 tablespoons). Season generously with salt and pepper—taste testing is encouraged here!

Toss Everything Together: Using two forks or just your hands (if you’re feeling adventurous), gently mix all ingredients until well combined. The aroma should be intoxicating by now!

Chill Before Serving: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This lets all those fabulous flavors mingle together—trust me; you’ll want every last drop of that goodness!

Now that you’ve navigated through each step with flair, enjoy your Vegan Couscous Salad with Feta and Mint! It’s not just food; it’s an experience that makes every meal feel special! herb-infused focaccia bread.

Perfecting the Cooking Process

Start by cooking the couscous according to package instructions while prepping your veggies. This ensures everything comes together seamlessly, resulting in a light and fluffy texture that pairs beautifully with the salad.

Add Your Touch

Feel free to swap out the vegetables based on what’s in your fridge or add roasted chickpeas for extra protein. A splash of lemon juice can also elevate the flavors to new heights.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet or enjoy it cold; it tastes great either way!

I remember the first time I made this vegan couscous salad with feta and mint for friends. Their delighted reactions made me realize how simple ingredients could create such joy—and deliciousness! spicy corn and brussels sprouts.

FAQ

Can I make this vegan couscous salad ahead of time?

Absolutely! It tastes even better after sitting for a few hours or overnight.

Is there a gluten-free alternative to couscous?

Yes, you can use quinoa or gluten-free pasta as substitutes.

How do I enhance the flavor of my vegan couscous salad?

Adding fresh herbs like parsley or cilantro can significantly boost its flavor profile.

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Vegan Couscous Salad with Feta and Mint

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• Author: Gordon Calloway
• Total Time: 20 minutes
• Yield: Serves 4

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Description

Vegan Couscous Salad with Feta and Mint is a vibrant, refreshing dish that brings together fluffy couscous, crunchy vegetables, tangy feta, and fragrant mint. Perfect for potlucks, BBQs, or weeknight dinners, this salad is both easy to make and bursting with flavor. With its delightful colors and textures, it transforms any meal into a celebration. Enjoy it as a standalone dish or pair it with grilled veggies or proteins for a complete feast.

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Ingredients

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• 1 cup fine couscous
• 1 cup water
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, finely diced
• ¼ cup fresh mint leaves, chopped
• ½ cup feta cheese (or vegan feta)
• 3 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

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Instructions

1. In a medium saucepan, bring water to a boil. Stir in couscous and salt. Cover and let sit for 5 minutes until water is absorbed. Fluff with a fork.
2. While couscous is resting, chop cucumber, halve cherry tomatoes, and finely dice red onion.
3. In a large bowl, combine couscous with chopped veggies, mint leaves, and crumbled feta.
4. Drizzle olive oil and fresh lemon juice over the salad; season with salt and pepper. Mix gently until combined.
5. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Vegan

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 320
• Sugar: 4g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 10mg