Quinoa and Couscous Salad with Feta and Herbs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fresh quinoa and couscous salad tossed with feta cheese, cucumbers, cherry tomatoes, and a lemon-herb dressing. This Mediterranean-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs quinoa, couscous, boiling water into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1/2 cup quinoa and 1/2 cup couscous in a heatproof bowl and pour 1 1/2 cups boiling water over them; cover tightly and let sit for 12 minutes until grains are tender and water is absorbed.
  2. Step 2: Fluff the grains gently with a fork and allow to cool to room temperature.
  3. Step 3: In a large bowl, combine the cooled quinoa-couscous mix with 1 diced medium cucumber, 1 cup halved cherry tomatoes, 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint.
  4. Step 4: In a small bowl, whisk together 3 tbsp lemon juice, 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  5. Step 5: Pour the dressing over the salad and toss gently to coat all ingredients evenly before serving chilled or at room temperature.

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