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Vibrant Easter Spring Couscous Salad with fresh vegetables and herbs

Vibrant Easter Spring Couscous Salad

A light, colorful salad featuring fluffy couscous, juicy cherry tomatoes, crisp cucumber, and tangy feta, perfect for Easter brunch or spring gatherings.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Lunch, Salad, Side Dish
Cuisine: Easter, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup couscous Fine Israeli or regular couscous, pre-rolled.
  • 1 1/4 cups boiling water For hydrating couscous.
  • 1 cup cherry tomatoes, halved Look for firm, glossy tomatoes.
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped Flat-leaf parsley recommended.
  • 1/4 cup feta cheese, crumbled Buy block feta for better texture.
  • 2 tablespoons olive oil Extra-virgin for best flavor.
  • 1 tablespoon lemon juice To brighten the salad.
  • Salt and pepper to taste

Method
 

Hydrate Couscous
  1. Pour boiling water over the couscous in a heatproof bowl, cover tightly and let sit for 5 minutes. Fluff with a fork.
Prepare Vegetables
  1. Combine cherry tomatoes, cucumber, bell pepper, red onion, and parsley in a large bowl.
Make the Dressing
  1. Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
Combine Salad
  1. Pour the dressing over the vegetables and couscous, and toss gently.
  2. Let rest for 5–10 minutes to allow flavors to marry before serving.
Serve
  1. Top with crumbled feta just before serving. Serve chilled or at room temperature.

Notes

Serve chilled for best flavor. Adjust seasoning as needed and avoid overcooking couscous.