Mediterranean Couscous Salad Recipe

I’m excited to share one of my best couscous salad recipes. I start with light couscous combined with fresh cherry tomatoes, crisp cucumber, and finely chopped red onion. Kalamata olives and crumbled feta add a delightful burst of flavor, while a lemon garlic dressing with parsley makes every bite a winning combination.

I recently discovered a Mediterranean Couscous Salad recipe that totally changed my weeknight dinners. I start by preparing 1 1/2 cups of couscous with boiling water and a bit of salt then letting it cool so it can absorb all the flavors.

Then I mix in fresh veggies like cherry tomatoes, diced cucumber, and finely chopped red onion. I also add in sliced Kalamata olives and crumbled Feta cheese to give it a nice tang.

Finally, I toss the salad with a simple dressing made of extra-virgin olive oil, fresh lemon juice, minced garlic, and a sprinkle of dried oregano, salt and pepper to taste. Its refreshing enough for a light lunch yet hearty enough if you’re looking for a recipe that stands out among other couscous salad recipes.

Its a quick and healthy option that never fails to impress anyone at the table.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I like how quick and easy it is to whip up even when I’m in a hurry. I can throw together all those fresh veggies and couscous pretty fast, which makes it perfect for busy days. Second, the mix of flavors is just awesome. I love the tang from the lemon juice and garlic dressing mixed with the sweetness of the tomatoes and the saltiness of the feta cheese. Third, I enjoy how versatile it is. I can tweak it by adding more veggies or even a different kind of cheese if I’m in the mood for something new. Lastly, I really dig how light yet satisfying it is, so it feels like a healthy but still filling meal.

Ingredients

• Couscous: A basic carb that soaks up flavor and makes each bite super satisfying.
• Cherry tomatoes: Juicy, slightly sweet and packed with vitamins that brighten up the dish.
• Cucumber: Crisp, fresh and adds a cool crunch balancing out the savory bits.
• Red onion: Gives a sharp, tangy bite that really wakes up the salad.
• Kalamata olives: Briny and tangy, they lend a true Mediterranean vibe to every spoonful.
• Feta cheese: Creamy, salty and adds a rich, traditional Greek twist in flavor.
• Extra virgin olive oil: Smooth, fruity and loaded with healthy fats that hold the salad together.

Ingredient Quantities

• 1 1/2 cups couscous
• 1 1/2 cups boiling water or veggie broth
• 1/2 teaspoon salt (for couscous)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup crumbled Feta cheese
• 1/4 cup fresh parsley, chopped
• 3 tablespoons extra-virgin olive oil (for dressing)
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste

How to Make this

1. In a large bowl, stir together 1 1/2 cups couscous, 1 1/2 cups boiling water or veggie broth and 1/2 teaspoon salt then cover and let it sit for about 5 minutes until all the liquid is absorbed.

2. Once the couscous has cooled, fluff it with a fork to separate the grains.

3. Meanwhile, prep your veggies by halving 1 cup cherry tomatoes, dicing 1 cup cucumber, and finely chop 1/2 cup red onion.

4. Slice 1/2 cup Kalamata olives and add them to your bowl with the cucumbers and tomatoes.

5. In a small bowl mix 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 minced clove garlic, and 1/2 teaspoon dried oregano along with a pinch of salt and pepper.

6. Pour the dressing over the couscous and veggie mixture, making sure everything is coated evenly.

7. Gently fold in 1/2 cup crumbled Feta cheese and 1/4 cup chopped fresh parsley.

8. Give everything a careful toss so the flavors mix well together.

9. Let the salad chill in the fridge for about 30 minutes to let the flavors meld properly.

10. Once chilled, taste and adjust seasoning if needed then serve and enjoy your fresh Mediterranean Couscous Salad!

Equipment Needed

1. Large mixing bowl – you’ll need this for soaking and mixing the couscous with water or broth
2. Measuring cups and spoons – for getting the couscous, water, salt, and dressing ingredients right
3. Electric kettle or pot – to boil the water or heat up the veggie broth before mixing it into the couscous
4. Fork – to fluff up the couscous after it has absorbed the liquid
5. Cutting board – important for chopping the cherry tomatoes, cucumber, red onion, and slicing the olives
6. Sharp kitchen knife – for dicing, chopping, and slicing your veggies
7. Small bowl – to mix the dressing ingredients like olive oil, lemon juice, garlic, and herbs
8. Whisk or spoon – this will help blend the dressing smooth
9. Refrigerator – to chill the salad for about 30 minutes so all the flavors mingle nicely

FAQ

Mediterranean Couscous Salad Recipe Substitutions and Variations

• If you can’t find couscous, you can try using bulgur wheat or quinoa. They cook similarly and give a fun twist to the dish.
• If you don’t have veggie broth for boiling, you could use chicken broth or even water with a pinch more salt and herbs to boost the flavor.
• Instead of cherry tomatoes, halved grape tomatoes work great, or you can try a mix of both if you have them handy.
• If feta cheese isn’t available, try crumbled goat cheese or even ricotta salata which both add a similar tangy kick.
• For Kalamata olives, if they’re hard to find, marinated green olives can be a decent swap. Just remember they come with a slightly different taste.

Pro Tips

1. Try using a veggie broth instead of water for the couscous if you can, it gives a richer flavor and makes the dish taste way more homemade even if you’re not a pro chef.

2. When you chop your veggies, leave them a little chunky. Over chopping can make your salad mushy, and trust me, a bit of crunch makes each bite more fun.

3. Let the citrus and garlic dressing sit for a minute or two before pouring it on. This lets the flavors mix together better, so it doesn’t taste like the lemon and garlic are fighting over your salad.

4. Always give your dish a final taste before serving. Feta and olives are pretty salty on their own so you might not need extra salt, but a little pepper can really tie it all together.