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
Scale
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.
