Mediterranean Couscous Salad Recipe

I am excited to share my version of the Best Couscous Salad. I start with a cup of couscous prepared in boiling water and salt, then combine diced cucumber, cherry tomatoes, red bell pepper, olives, and crumbled feta. A zesty dressing of olive oil, lemon juice, and garlic ties everything together beautifully.

I recently discovered this Mediterranean Couscous Salad recipe and I have to say, it totally changed my lunch game. I started off by mixing 1 cup couscous with 1 cup boiling water and a pinch of salt, and it was so satisfying to see how easy it was setup.

Then I tossed in diced cucumber, halved cherry tomatoes, and red bell pepper for a nice crunch. I couldn’t resist adding a handful of roughly chopped kalamata olives and a sprinkle of crumbled feta cheese to give it that real Mediterranean vibe.

I also mixed in finely chopped red onion and fresh parsley for extra flavor. For the dressing I stirred together olive oil, lemon juice, a minced garlic clove, salt and pepper.

I really think this salad, which reminds me of some amazing couscous salad recipes I’ve seen, is a perfect go-to for a healthy, flavorful meal without too much fuss. Enjoy this simple yet tasty dish.

Why I Like this Recipe

1) I really like that this recipe is super quick and easy to make, even if I’m in a rush it always comes out good.
2) I love the mix of flavors from the fresh veggies and homemade dressing – the sweet tomatoes, salty feta, and tangy lemon juice all come together really well.
3) I appreciate that it’s a healthy option without sacrificing taste, making me feel like I’m doing something good for myself every time I eat it.
4) I enjoy the different textures, from the fluffy couscous to the crunchy vegetables, which makes each bite interesting and satisfying.

Ingredients

• The couscous provides carbohydrates and a light texture for a satisfying bite.
• Cherry tomatoes add a sweet tang and a vital vitamin C boost.
• Red bell pepper supplies vitamins and a crunchy, vibrant flavor that livens up the dish.
• Kalamata olives deliver healthy fats and a slightly briny taste that enhances every forkful.
• Feta cheese lends creaminess and protein with a salty kick that enriches the salad.
• Olive oil acts as a heart healthy base in the dressing, tying all flavors together.
• Lemon juice offers a zesty tang that brightens overall flavor and lifts the dish.
• Red onion provides a sharp bite and adds a crisp punch to the mix.
• Cucumber contains essential fibre and brings a cool, refreshing crunch.
• Parsley adds a burst of freshness and essential vitamins naturally.

Ingredient Quantities

• 1 cup couscous
• 1 cup boiling water
• 1/2 tsp salt (for couscous)
• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/2 cup diced red bell pepper
• 1/3 cup pitted kalamata olives, roughly chopped
• 1/3 cup crumbled feta cheese
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 3 tbsp olive oil (for dressing)
• 2 tbsp fresh lemon juice (for dressing)
• 1 clove garlic, minced (for dressing)
• Salt and pepper to taste (for dressing)

How to Make this

1. In a large bowl, add 1 cup couscous with 1/2 tsp salt then pour 1 cup boiling water over it. Cover and let it sit for about 5 minutes until the water is absorbed.

2. After 5 minutes, fluff the couscous with a fork and let it cool a bit.

3. Meanwhile, dice 1/2 cup cucumber, 1/2 cup cherry tomatoes (cut in halves), and 1/2 cup red bell pepper.

4. Roughly chop 1/3 cup pitted kalamata olives and finely chop 1/4 cup red onion. Add these to a big mixing bowl.

5. Crumble 1/3 cup feta cheese and chop 1/4 cup fresh parsley, then mix them in with the veggies.

6. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, and 1 minced garlic clove. Season the dressing with salt and pepper to taste.

7. Pour the dressing over the vegetable mixture and stir to combine well.

8. Add the cooled couscous to the veggie and dressing mixture, then gently toss everything together so all the ingredients blend well.

9. Taste the salad and adjust the seasoning with extra salt and pepper if needed.

10. Cover the bowl and let the salad chill in the fridge for at least 20 minutes before serving so that the flavors meld together nicely.

Equipment Needed

1. Large bowl for soaking the couscous
2. Fork for fluffing the couscous
3. Cutting board for chopping the vegetables
4. Sharp knife for dicing and chopping
5. Measuring cups and spoons for accurate ingredient amounts
6. Another large mixing bowl for combining the veggies and cheese
7. A small bowl for the dressing
8. Whisk for blending the dressing
9. Spoon for gently tossing the salad
10. Fridge to chill the salad before serving

FAQ

Mediterranean Couscous Salad Recipe Substitutions and Variations

• If you don’t have couscous, you can swap it out with quinoa. It cooks in a similar way but gives a nuttier taste, just be sure to adjust the liquid ratio if needed.
• If you’re not a fan of feta cheese or want something different, try using goat cheese instead. It has a tangy flavor that works just as nicely with the fresh veggies.
• Can’t find kalamata olives? Use chopped green olives instead, but remember they are a bit milder so you might wanna add a pinch of extra salt if that’s your thing.
• Instead of red onion, you could use finely chopped shallots. They tend to be sweeter and less overpowering which makes the salad a bit more balanced.
• If you don’t have fresh lemon juice for the dressing, a splash of lime juice will do the trick. It adds a similar acid kick with a slightly different citrus note.

Pro Tips

1. Make sure the couscous is completely cool before mixin it with the veggies so the heat doesnt cook them further. Trust me, letting it rest after fluffing is key for keepin that fresh crunch.

2. When you chop the veggies, try to cut them all into similar sizes so every bite gets a good mix of flavors. It may seem small, but it do make a big difference in the final taste.

3. Taste the dressing before you mix it in to adjust salt, lemon or garlic if needed. It’s really helpful to tweak it at this stage so you dont end up with a bland salad later.

4. Let the salad chill in the fridge for at least 20 minutes, or even an hour, if possible. The flavors get to meld together much better and it actually tastes more refreshing when its cold.