Mediterranean Couscous Salad Recipe

Whipping up this couscous salad is like crafting a bite of Mediterranean sunshine; the mix of mint, parsley, and lemon juice infuses the dish with vibrant freshness and zest. Each forkful offers a delightful balance of textures from the fluffy couscous, juicy tomatoes, and creamy feta, with olives adding that perfect touch of briny goodness.

I enjoy making uncomplicated but enchanting dishes, and this Mediterranean Couscous Salad embodies that balance between simplicity and savoriness. It’s a salad—nutrient-dense with good things like fresh cucumbers and cherry tomatoes—that’s dressed with just enough lemon juice to keep it bright.

And, hey, it’s even light enough for a lunch you can feel good about.

Mediterranean Couscous Salad Recipe Ingredients

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Couscous: A great source of carbohydrates, providing energy.

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Cherry Tomatoes: Rich in antioxidants and vitamin C for immune support.

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Cucumber: Hydrating and low in calories, adds crunch.

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Kalamata Olives: Packed with healthy fats, adding a savory taste.

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Feta Cheese: Adds creaminess and a tangy flavor; contains calcium.

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Fresh Parsley: Contains vitamins A, C, and K for bone health.

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Lemon Juice: Provides a zesty kick and vitamin C boost.

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Olive Oil: Heart-healthy fats, enhances overall flavor.

Mediterranean Couscous Salad Recipe Ingredient Quantities

• 1 cup couscous
• 1 cup vegetable broth or water
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 1/4 teaspoon black pepper

How to Make this Mediterranean Couscous Salad Recipe

1. In a medium saucepan, bring the vegetable broth or water to a rolling boil. Stir in a 1/2 teaspoon of salt and 1 tablespoon of olive oil.

2. Add the couscous to the pot, cover it, and remove it from the heat. Allow the pot to sit for about 5 minutes, allowing the couscous to soak up the wonderful broth.

3. To fluff the couscous, take a fork and use it to separate the grains. Then transfer it to a very large mixing bowl.

4. Include the cherry tomatoes, cucumber, red onion, olives, and feta cheese with the couscous.

5. Add the chopped fresh parsley and mint to the salad, mixing them in newly to let their flavor shine.

6. In a tiny basin, mix thoroughly the lemon juice, red wine vinegar, minced garlic, and black pepper.

7. In the bowl, combine the couscous and other mixture ingredients. Pour the dressing over the mixture and stir well to combine.

8. Gently toss the salad to guarantee that all components of the mixture are evenly coated with the dressing.

9. Sample the salad and modify the seasoning as you see fit with any extra salt and pepper.

10. Allow the salad to sit for about 10 minutes so that the flavors have a chance to meld. Serve and enjoy!

Mediterranean Couscous Salad Recipe Equipment Needed

1. Medium saucepan
2. Measuring cups
3. Measuring spoons
4. Mixing bowl (very large)
5. Fork
6. Small mixing bowl
7. Knife
8. Cutting board
9. Spoon/tongs for tossing salad
10. Serving utensils

FAQ

• Q: Can I use whole grain couscous for this recipe?
  A: Yes, whole grain couscous can be used for added fiber and nutrients, though cooking times may vary slightly.
• Q: Is there a substitute for feta cheese?
  A: Goat cheese or ricotta salata can be used as a substitute for a similar tangy flavor.
• Q: Can the salad be made ahead of time?
  A: Yes, it can be made a day ahead and stored in the refrigerator, but it’s best to add the herbs just before serving for freshness.
• Q: What is a good substitute for Kalamata olives?
  A: Black olives or green olives can be used, although the flavor profile will change slightly.
• Q: How do I store leftovers?
  A: Store leftovers in an airtight container in the refrigerator for up to three days.
• Q: Can I add protein to this salad?
  A: Yes, grilled chicken, shrimp, or chickpeas can be added for extra protein.
• Q: Is there a vegan option for this recipe?
  A: To make it vegan, omit the feta cheese or use a plant-based feta cheese alternative.

Mediterranean Couscous Salad Recipe Substitutions and Variations

If you’re not fond of couscous, you can swap it for either quinoa or bulgur in the recipe, both of which furnish a contrasting texture.
To make vegetable broth: use chicken broth or water, with a little extra salt for flavor.
For feta cheese: try goat cheese or ricotta salata for a similarly tangy taste.
If you prefer, use black or green olives instead of Kalamata olives.
Substitute fresh parsley with cilantro or basil for a completely different flavor profile.

Pro Tips

1. Toast the Couscous Before boiling the couscous, lightly toast it in the saucepan with a drizzle of olive oil. This will enhance its nutty flavor and give it a deeper taste profile.

2. For Extra Flavor, Use Infused Oil Instead of regular olive oil, consider using a lemon or garlic-infused olive oil for added depth of flavor in the couscous and the dressing.

3. Add Zest to the Dressing Incorporate lemon zest into the dressing along with the juice for an extra citrusy kick. This will enhance the fresh flavors of the herbs and vegetables.

4. Chill for Best Flavor After mixing the salad, let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld even more, improving the overall taste.

5. Customizable Add-ins Consider adding toasted nuts such as pine nuts or almonds for extra crunch, or a handful of arugula for an additional peppery note. These can enhance both texture and flavor.