There is something magical about the Mediterranean Couscous Salad Recipe that instantly transports your taste buds to sun-soaked shores. This vibrant, colorful dish is a perfect harmony of fluffy couscous, fresh vegetables, briny olives, and tangy feta cheese, all brought together with a zesty lemony dressing. Whether you’re looking for a light lunch, a refreshing side, or a delightful potluck addition, this salad delivers a satisfying blend of textures and flavors that will make you fall in love at first bite.
Ingredients You’ll Need
The beauty of this salad lies in its simplicity, using straightforward ingredients that each play an essential role in crafting a taste sensation. From the subtle nuttiness of couscous to the brightness of lemon and herbs, every component has a purpose to enhance the overall experience.
- 1 cup water: This steams the couscous to a perfect fluffy texture.
- 1/4 teaspoon salt: Adds necessary seasoning to the couscous as it cooks.
- 1 tablespoon olive oil: Infuses richness and keeps the couscous from sticking.
- 1 cup uncooked Moroccan couscous: The star grain that forms the base of this salad with its light, fluffy texture.
- 1/2 tablespoon butter: Adds a touch of indulgence and depth when mixed into the couscous.
- 1/2 cup olive oil: The foundation of the zesty dressing, lending fruity richness.
- 1 teaspoon finely grated lemon zest: Packs a bright citrus punch to awaken your palate.
- 4-6 tablespoons lemon juice: Provides the perfect acidic balance; add more or less to taste.
- 1 tablespoon red wine vinegar: Alternatively, white wine vinegar works to lend subtle tang.
- 1 tablespoon runny honey: A touch of sweetness to balance the acidity in the dressing.
- 1 tablespoon Dijon mustard: Gives the dressing a gentle kick and emulsifies the flavors.
- 1/2 teaspoon garlic powder: Infuses a comforting depth of flavor; adjust to your liking.
- 1/2 teaspoon dried oregano: Adds traditional Mediterranean herbal notes.
- Salt & pepper: To taste, enhancing and rounding out all other flavors.
- 1 pint Roma cherry tomatoes (halved): Juicy bursts of sweetness and vibrant color.
- 2 small-medium cucumbers (finely diced): Bring refreshing crunch and coolness to the salad.
- 1 large yellow bell pepper (finely diced): Adds sweetness and a pop of sunshine color.
- 1 small-medium red onion (finely chopped): Offers a subtle sharpness and a lovely purple hue.
- 1 (15-oz) can chickpeas (drained and rinsed): Adds protein, creaminess, and hearty texture.
- 1/2 cup pitted kalamata olives (roughly chopped): Introduces salty, briny complexity.
- 1/2 cup chopped fresh herbs: A fragrant mix of oregano, parsley, and mint for an herbal lift.
- 1/2 cup crumbled Feta cheese: Salted creamy jewels tying everything together perfectly.
How to Make Mediterranean Couscous Salad Recipe
Step 1: Cook the Couscous
Start by bringing water, olive oil, and salt to a rolling boil in a medium saucepan. Once boiling, stir in the couscous, cover with a lid, and immediately turn off the heat. Let it sit undisturbed for 5 minutes so the couscous can absorb all the moisture, resulting in a pillow-soft texture that is ready to soak up all the flavors to come.
Step 2: Prepare the Dressing
While the couscous is resting, whisk together the olive oil, lemon zest, lemon juice, red wine vinegar, honey, Dijon mustard, garlic powder, dried oregano, salt, and pepper in a medium measuring jug. This bright, tangy dressing is where all the Mediterranean magic starts to happen, perfectly balancing each ingredient’s character.
Step 3: Fluff the Couscous
Lift the lid from the couscous and add the butter, then fluff it gently with a fork to distribute the melted butter evenly. This simple step ensures every grain is light, buttery, and ready to blend seamlessly with the fresh salad ingredients.
Step 4: Assemble the Salad
Transfer the fluffed couscous to a large salad bowl and add the halved cherry tomatoes, diced cucumbers, yellow bell pepper, chopped red onion, chickpeas, kalamata olives, fresh herbs, and crumbled Feta cheese. Pour the dressing evenly over the top and toss gently but thoroughly until everything is beautifully coated and combined. Serve immediately to enjoy the salad at its freshest.
How to Serve Mediterranean Couscous Salad Recipe
Garnishes
Adding a few extra fresh herbs like mint or parsley on top right before serving can brighten this salad even more. A sprinkle of additional crumbled Feta or a zest of lemon over the top will add appeal and an inviting aroma.
Side Dishes
This Mediterranean Couscous Salad Recipe pairs wonderfully with grilled chicken, fish, or lamb, making it an ideal summer meal. It also complements hearty dishes like roasted vegetables or falafel to round out a wholesome Mediterranean feast.
Creative Ways to Present
For a stunning presentation, serve the salad in colorful shallow bowls or on large leaf lettuce as individual portions. You can also stuff it into pita pockets for a delightful hand-held option that’s perfect for picnics or casual lunches.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, sometimes tasting even better the next day. Just give it a gentle toss before serving again.
Freezing
Because of the fresh vegetables and dressing, freezing this Mediterranean Couscous Salad Recipe is not recommended. The texture and flavor of the ingredients will suffer after thawing.
Reheating
This salad is best enjoyed cold or at room temperature. If you prefer it slightly warm, gently fluff the couscous separately and then combine with the cold salad ingredients right before serving.
FAQs
Can I use regular couscous instead of Moroccan couscous?
Absolutely! While Moroccan couscous has a fine, delicate texture, regular couscous or pearl couscous both work well. Just adjust your cooking time slightly if needed.
What can I substitute for kalamata olives?
If you’re not a fan of kalamata olives, try pitted green olives or even chopped capers for a similar salty, tangy kick.
Is this salad vegan-friendly?
The recipe includes feta cheese, so it’s not vegan as is. But swapping out the feta for a plant-based cheese or toasted nuts makes it suitable for vegan diets.
How long does the dressing keep?
The lemony dressing can be stored separately in the fridge for up to one week. Just give it a good whisk before adding to your salad.
Can I add other vegetables?
Yes! This Mediterranean Couscous Salad Recipe is very versatile. Roasted zucchini, artichoke hearts, or even sun-dried tomatoes are fantastic additions for more complex flavors.
Final Thoughts
This Mediterranean Couscous Salad Recipe is truly one of those dishes that feels like sunshine on a plate. It’s bright, easy to make, and endlessly adaptable, perfect for sharing with friends and family any time of year. Give it a try—you might just find it becoming a beloved staple in your recipe rotation.
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Mediterranean Couscous Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and refreshing Mediterranean Couscous Salad combining fluffy couscous with fresh vegetables, olives, herbs, and a tangy lemon-honey dressing, perfect as a light lunch or side dish.
Ingredients
Couscous
- 1 cup water
- 1/4 teaspoon salt (or to taste)
- 1 tablespoon olive oil
- 1 cup uncooked Moroccan couscous (perl couscous is fine as a substitute)
- 1/2 tablespoon butter
Dressing
- 1/2 cup olive oil
- 1 teaspoon finely grated lemon zest
- 4–6 tablespoons lemon juice (start with 4 tbsp, add more to taste)
- 1 tablespoon red wine vinegar (OR white wine vinegar)
- 1 tablespoon runny honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder (or more to taste)
- 1/2 teaspoon dried oregano (or more to taste; OR use your favorite fresh or dried herb)
- Salt & pepper (to taste)
Salad
- 1 pint Roma cherry tomatoes (halved about 1/2 inch)
- 2 small-medium cucumbers (finely diced about 1/4 inch)
- 1 large yellow bell pepper (finely diced about 1/4 inch)
- 1 small-medium red onion (finely chopped about 1/8 inch)
- 1 (15-oz) can chickpeas (drained and rinsed)
- 1/2 cup pitted kalamata olives (roughly chopped or your preferred olive type)
- 1/2 cup chopped fresh herbs (oregano, parsley, and mint recommended)
- 1/2 cup crumbled Feta cheese
Instructions
- Cook couscous: Bring water, olive oil, and salt to a boil in a medium saucepan. Add couscous, stir, and cover with a lid. Turn off the heat and set aside for 5 minutes to allow couscous to absorb the liquid and become tender.
- Make dressing: While couscous is resting, combine olive oil, lemon zest, lemon juice, red wine vinegar, honey, Dijon mustard, garlic powder, dried oregano, salt, and pepper in a medium measuring jug. Whisk until smooth and set aside until ready to use.
- Finish couscous: Remove the lid from the couscous, add butter, and fluff couscous gently with a fork to incorporate the butter evenly and separate the grains.
- Assemble salad: Transfer the fluffed couscous into a large salad bowl. Add halved cherry tomatoes, diced cucumbers, diced yellow bell pepper, chopped red onion, rinsed chickpeas, chopped olives, fresh herbs, and crumbled Feta cheese. Pour the prepared dressing evenly over the salad and toss gently to combine all ingredients thoroughly. Serve immediately for best freshness.
Notes
- You can substitute perl couscous if Moroccan couscous is unavailable.
- Adjust lemon juice and seasoning in the dressing to taste for perfect balance.
- Use fresh herbs you prefer if you want to vary the flavor profile.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 1 day.
- For a vegan version, omit the Feta cheese or replace with a plant-based alternative.
