Couscous and Gazpacho Salad Becomes Trending Summer Recipe

A fresh, no‑cook summer salad combines instant couscous with chilled gazpacho, allowing the grains to absorb the tomato, olive‑oil, garlic and vinegar flavors. After mixing the couscous with gazpacho, lemon zest and juice, the mixture is covered and refrigerated for two hours.

Once hydrated, the salad is tossed with diced cucumber, cherry tomatoes, red onion, fresh mint and basil, and a drizzle of extra‑virgin olive oil. Crumbled feta cheese and toasted almond slivers are added just before serving, providing salty and crunchy contrast. The recipe, presented in both Italian and Spanish food sites, is promoted as a light alternative to tabbouleh, ideal for picnics, terrace meals or buffet spreads.

The preparation requires only 15 minutes of active work plus the two‑hour resting time, making it a quick option for summer entertaining.