07/23/2025
Stay cool with this cool couscous salad from the Oregano & Thyme archive.
Couscous
▢1 cup water
▢½ teaspoon kosher salt
▢2 tablespoons extra-virgin olive oil
▢1 cup instant couscous
Salad
▢½ cup dried apricots, diced
▢½ cup diced english cucumber, ¼" dice
▢½ cup diced red bell pepper, ⅛" dice
▢½ cup garbanzo beans, rinsed
▢¼ cup minced red onion
▢½ cup kalamata olives, pitted and sliced
▢2 tablespoons feta cheese
▢1 teaspoon chopped parsley
▢1 teaspoon chopped mint
▢1 teaspoon chopped basil
▢¼ teaspoon dried oregano
Lemon Dressing
▢1 teaspoon lemon zest
▢2 tablespoons lemon juice
▢1 tablespoon red wine vinegar
▢¼ teaspoon kosher salt
▢¼ teaspoon black pepper
▢3 tablespoons extra-virgin olive oil
In a medium saucepan, bring water, salt, and olive oil to a boil over high heat. Add the couscous and stir quickly. Turn off the heat and cover. Let it stand until tender, 5 minutes. Fluff with a fork and let cool. For faster cooling, transfer to a bowl and refrigerate.
In a large bowl, combine cooled couscous, apricots, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano.
In a small bowl, whisk together lemon zest, lemon juice, vinegar, salt, and pepper. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.
To Serve – Pour the dressing over the salad. Gently stir to combine. If desired, garnish with more cheese and herbs.
Stay cool everyone!
