Mediterranean Couscous Salad

Name: Mediterranean Couscous Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup couscous; 1 1/4 cups vegetable broth; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 bell pepper, diced; 1/2 red onion, finely chopped; 1/4 cup fresh parsley, chopped; 1/2 cup feta cheese, crumbled; 1/4 cup olives, sliced; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon dried oregano; Salt and pepper to taste

Highlighted under: Exotic Global Recipes

I absolutely love preparing this Mediterranean Couscous Salad, especially during the warmer months when fresh ingredients are abundant. The combination of fluffy couscous, vibrant vegetables, and zesty dressing creates a light yet satisfying dish. It's a versatile recipe that serves wonderfully as a side or a main course. Each bite is bursting with flavor, balancing the herbaceous touch of parsley and the bright tang of lemon juice. Plus, it’s quick to make, letting me spend more time enjoying the fresh air.

Created by

Andrea

Last updated on 2026-01-30T01:27:30.811Z

When I first tried making Mediterranean Couscous Salad, I was surprised by how easy yet fulfilling the dish was. The key is to let the couscous absorb all the flavorful broth while incorporating fresh vegetables. I find that adding a bit of feta cheese gives it a delightful creaminess that complements the crunchy cucumbers and ripe tomatoes.

Each time I serve it, I'm reminded of the vibrant markets in the Mediterranean, filled with colors and aromas. To enhance the experience, I always squeeze fresh lemon juice just before serving, elevating the entire salad with a burst of brightness.

Why You Will Love This Recipe
Fresh, vibrant flavors that awaken your taste buds
Quick and easy to prepare, perfect for busy days
Nutritious and packed with veggies for a healthy meal

Ingredient Spotlight: Couscous

Couscous serves as the foundation of this vibrant salad, providing a light, fluffy texture that beautifully absorbs flavors from the vegetables and dressing. It cooks quickly, usually in about 5 minutes, making it ideal for a weeknight meal or a lazy summer afternoon. Make sure to fluff it with a fork post-cooking to maintain its airy consistency; over-mixing can lead to a gummy texture.

For this recipe, you can use regular or whole wheat couscous depending on your dietary preferences. Whole wheat options offer a nuttier flavor and higher fiber content, making it a great choice for a nutritious meal. Just ensure to adjust the liquid ratios according to the package instructions, as whole wheat couscous may require slightly more broth.

Serving Suggestions and Variations

This Mediterranean Couscous Salad is versatile enough to serve as a standalone meal or as a side dish. I enjoy pairing it with grilled chicken or shrimp for added protein. For vegetarians, consider adding chickpeas or lentils to enrich the dish further. This way, it elevates to a satisfying main course while maintaining its lightness.

You can also switch up the vegetables based on what’s in season or your personal preferences. Zucchini or artichokes can replace the bell pepper, or you might include roasted red peppers for a smoky note. Feel free to experiment with herbs too; fresh mint or basil can add delightful new layers of flavor.

Ingredients

Salad Ingredients

1 cup couscous
1 1/4 cups vegetable broth
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced
1/2 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/2 cup feta cheese, crumbled
1/4 cup olives, sliced

Dressing Ingredients

3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

Cook the Couscous

In a saucepan, bring the vegetable broth to a boil. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes until the liquid is absorbed, then fluff with a fork.

Prepare the Vegetables

While the couscous is resting, chop the tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces. Place them in a large mixing bowl.

Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper until combined.

Combine Everything

Add the fluffed couscous to the bowl of vegetables. Pour the dressing over it, and toss gently to combine. Finally, fold in the parsley, feta, and olives.

Serve

Allow the salad to sit for about 10 minutes to let the flavors meld. Serve it chilled or at room temperature.

Pro Tips

For added protein, consider tossing in some chickpeas or grilled chicken. This salad keeps well in the fridge for up to three days, making it perfect for meal prep.

Make-Ahead Tips

This salad is an excellent make-ahead option since it tastes even better after a few hours in the fridge. Simply prepare the couscous and chop the vegetables ahead of time; combine them just before serving. This allows the veggies to stay crisp while the couscous absorbs the dressing's zesty flavors, creating a deliciously refreshing dish.

To store, keep the salad in an airtight container in the fridge for up to 3 days. If you plan to add feta or olives later, consider adding them right before serving to maintain their texture and flavor integrity.

Troubleshooting and Common Mistakes

One common mistake when preparing couscous is to undercook it, resulting in a hard texture. Always bring the broth to a true boil before adding the couscous, and ensure it's covered immediately after to trap steam for perfect cooking. If it feels overly wet, adding a sprinkle more couscous can help soak up excess liquid, though it's better to get the ratio right from the start.

When mixing with the vegetables and dressing, avoid using a heavy hand. Gently toss the ingredients to prevent the couscous from clumping together, as this can create an undesirable texture. If you want a creamier mouthfeel, consider incorporating more olive oil into the dressing.

Questions About Recipes

→ Can I make this salad in advance?

Yes, you can prepare the salad a day in advance. Just store the dressing separately until you're ready to serve to keep the ingredients fresh.

→ What can I substitute for couscous?

Quinoa or bulgur wheat works well as a substitute for couscous if you're looking for a gluten-free option.

→ How long does Mediterranean Couscous Salad last in the fridge?

The salad lasts about 3 days in the refrigerator. Just remember to keep it in an airtight container.

→ Can I add protein to this salad?

Absolutely! Grilled chicken, shrimp, or chickpeas can enhance the salad, making it a complete meal.