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Mediterranean cuisine is celebrated not only for its vibrant flavors but also for its remarkable health benefits. The Mediterranean diet, rich in fruits, vegetables, whole grains, nuts, and healthy fats, has been linked to numerous health advantages, including reduced risk of heart disease, improved brain function, and enhanced overall well-being. Among the many delightful dishes that emerge from this region, the Tomato Basil Couscous Salad stands out as a bright and refreshing option that captures the essence of Mediterranean cooking.

Tomato Basil Couscous Salad

Discover the vibrant flavors of the Mediterranean with this refreshing Tomato Basil Couscous Salad. Perfect for picnics or meal prep, this dish combines fluffy couscous with fresh veggies like cherry tomatoes, cucumbers, and red bell peppers, adorned with fragrant basil and creamy feta. Whipped together with a zesty dressing of olive oil, lemon juice, and balsamic vinegar, this salad is not only delicious but also packed with health benefits. Embrace the ease of Mediterranean cooking and enjoy a wholesome, nutritious meal!
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Ingredients
  

1 cup couscous

1 1/4 cups vegetable broth or water

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 cup red bell pepper, diced

1/4 cup red onion, finely chopped

1/2 cup fresh basil leaves, roughly chopped

1/4 cup feta cheese, crumbled (optional)

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon fresh lemon juice

Salt and freshly ground pepper, to taste

Instructions
 

Cook the Couscous: In a medium-sized saucepan, bring the vegetable broth (or water) to a rolling boil. Once boiling, stir in the couscous, then immediately cover the pot with a lid and remove it from heat. Allow it to sit undisturbed for about 5 minutes, or until the liquid is fully absorbed. Fluff the couscous gently with a fork and set it aside to cool completely.

    Prep the Vegetables: While the couscous is cooling, prepare the fresh vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper into small cubes, and finely chop the red onion.

      Combine Ingredients: In a large mixing bowl, combine the cooled couscous with the halved cherry tomatoes, diced cucumber, diced red bell pepper, chopped red onion, and roughly chopped basil leaves. Toss gently to combine the ingredients evenly.

        Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, fresh lemon juice, a pinch of salt, and a few cracks of freshly ground pepper until emulsified and well combined.

          Mix the Salad: Pour the dressing over the couscous salad and gently toss to coat all ingredients evenly. Taste the salad and adjust seasoning with additional salt and pepper, if necessary.

            Add the Feta: If you choose to include feta cheese, sprinkle the crumbled feta over the top of the salad. Gently fold it into the mixture to distribute it without breaking too many of the crumbs.

              Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving. This chilling period allows the flavors to meld beautifully. Serve the salad cold or at room temperature for best results.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                  - Presentation Tips: For an eye-catching presentation, serve the salad in a large bowl, garnished with a few whole basil leaves and an extra sprinkle of feta. Consider adding a light drizzle of balsamic glaze for an elegant finishing touch.