Couscous Salad with Lemon-Oregano Dressing


By Brittany Cooper

Couscous Salad with Lemon-Oregano Dressing


1 ½ cup water

1 cup couscous

sea salt

½ cup red onion, finely diced

½ cup cucumber, diced

½ avocado, diced

½ cup kalamata olives (pitted), diced

½ cup olive oil

3 Tbsp. lemon juice, freshly squeezed

½ tsp. oregano



Preparation of Couscous:

Heat up water in saucepan until right under boiling point. Turn heat off, stir in couscous and 1 pinch of sea salt. Cover and let stand 5-10 minutes. Use a fork to get the couscous out of the saucepan into a large bowl.



Preparation of Dressing:

Put ½ tsp. of sea salt, ½ tsp. oregano and lemon juice in a bowl. Whisk in the olive oil until it is creamy in color.



Preparation of Salad:

Add the vegetables to the couscous and pour the dressing on top and mix gently. Garnish with toasted pine nuts or scallion. Serve and enjoy!

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