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Fall in love with this Cold Couscous Salad! Filled with Mediterranean flavors, a light lemon dressing, and pearl couscous, this Mediterranean couscous salad the ultimate crave worthy side dish.
Mediterranean Couscous Salad at a Glance
When it comes to flavorful pasta salads, you may think of Antipasto Pasta Salad, BLT Pasta Salad, or an Asian Noodle Salad. But don't forget about couscous!
Couscous is actually a type of pasta, making it a perfect base for pasta salad. And my favorite version of a cold couscous salad is this recipe for Mediterranean Couscous Salad.
And there are several reasons, I think you will LOVE this couscous salad as well!
- Easy Recipe. Couscous is a form of pasta that cooks up super fast, making it a quick and easy option for a hearty pasta salad.
- Flavorful & Hearty. Bursting with a bright dressing, olives, tomatoes, olives, roasted peppers, and feta, this Mediterranean couscous salad is insanely delicious and surprisingly filling.
- Adaptable. Mix and match the additions to suit your tastebud's to create a Couscous Salad perfect for YOU!
Happy Cooking! xo Kristen
Recipe Highlights
Couscous Salad Ingredients
- Couscous: You can find couscous typically with pasta and rice at the grocery store. It can be labeled Israeli couscous or pearl couscous.
- Vegetable Broth: Instead of cooking the pasta in water, I recommend using low-sodium vegetable broth which will help flavor the couscous. If you have chicken stock on hand instead of vegetable broth, that works too, just keep in mind the salad will no longer be vegetarian-friendly.
- Dressing for Couscous Salad: The dressing is a simple mixture of lemon juice, olive oil, garlic, salt, and red pepper flakes. It is vibrant, light, and works with the robust toppings to create a delicious pasta salad.
- Toppings: To give this couscous salad a Mediterranean flavor, I recommend adding grape tomatoes, kalamata olives, roasted red peppers, red onions, cucumber, fresh mint, fresh parsley, and feta cheese all make great additions to this simple salad. Feel free to mix and match the toppings as desired.
How to Make Couscous Salad
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Cook Couscous in Vegetable Broth. I recommend using vegetable broth or chicken stock to cook the couscous, as it will help to add flavor to an otherwise dull pasta. And because couscous is such a small pasta, it cooks extremely fast. It is best to follow the directions on your box of couscous, but most brands simply require you to stir the couscous into boiling liquid and let it sit for 5-10 minutes.
- Prepare Lemon Dressing. To prepare the dressing, whisk together lemon zest, lemon juice, garlic, salt, and pepper. Slowly drizzle in the olive oil and whisk, to emulsify and thicken the dressing.
- Dress Couscous. Once the couscous is fully cooked and cooled to room temperature, add the lemon dressing, tomatoes, cucumbers, onion, olives, peppers, and gently stir to distribute among the salad.
- Chill Couscous Salad. In order for the couscous to absorb the flavors of the dressing and the additions, it is best to cover and chill for at least 30 minutes.
- Finish with Flavor. It is best to add the fresh herbs and feta right before serving. That way the herbs will stay fresh and vibrant and feta will not become soggy.
Serving Suggestions
Whether served at a potluck, as a hearty vegetarian lunch, or as a side dish for, you can't go wrong with this Greek-inspired Couscous Salad. A few of my favorite serving suggestions are below.
- As a Side Dish: From BBQ chicken breasts and burgers to chicken gyros and Greek chicken, this Mediterranean Couscous makes a delicious side.
- As Part of a Potluck: Just like caprese pasta salad, Italian potato salad, and creamy coleslaw, this cold couscous salad travels well and is a crowd-favorite, making it perfect to bring to a potluck.
Add Protein: Top the couscous salad with sliced or diced grilled chicken pork, or beef. For a plant-based protein, add a can of drained and rinsed chickpeas. - Serve in a Pita: Stuff the Mediterranean couscous into a wrap or pita, along with a dollop or Tzatziki sauce or hummus and greens for a filling and hearty lunch.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Mediterranean Couscous Salad
Made with Mediterranean flavors, a light lemon dressing, and pearl couscous, this couscous salad the ultimate crave worthy side dish
Video
Ingredients
- 6 ounces couscous
- 2 cups low-sodium vegetable broth
- 1 pint grape tomatoes, halved
- ½ cup English cucumber, diced
- ½ cup kalamata olives, sliced
- ½ cup roasted red peppers, thinly sliced
- ½ cup bell pepper (red, yellow, or orange), diced
- ¼ cup red onion, finely minced
- ¼ cup crumbled Feta Cheese, optional
For the Lemon Dressing
- 1 teaspoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon kosher salt
- 1 tablespoon fresh minced garlic
- ½ teaspoon crushed red pepper flakes, more or less to taste
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh mint, minced
- 1 tablespoon fresh parsley, minced
Instructions
- In a small saucepan, bring the vegetable broth to a rapid boil. Once boiling, stir the couscous into the boiling broth and cover the pan with a tight-fitting lid. Remove the pan from the heat and let sit for 5-10 minutes, or until the couscous is tender and fluffy. Let cool to room temperature.
- While the couscous is cooling, prepare the dressing. In a small bowl, whisk together lemon zest, lemon juice, garlic, salt, and crushed red pepper flakes together. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.
- Once the couscous is cooled, add the lemon dressing, tomatoes, cucumbers, onion, olives, peppers, and gently stir to distribute among the salad. Cover and chill for at least 30 minutes before serving.
- Transfer the couscous mixture to a storage container and cover and refrigerate for at least 30 minutes to cool.
- When ready to serve, fluff with a fork, add the feta, parsley, and mint and toss to combine.
Notes
Storage: Couscous salad can be stored in an airtight container in the refrigerator for up to 4 days. If the salad appears dry after refrigeration, drizzle with olive oil and fluff with a fork.
Toppings: Feel free to mix and match toppings as desired. Omit the cheese for a dairy-free couscous salad.
Nutrition
Calories: 198kcalCarbohydrates: 24gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 4mgSodium: 607mgPotassium: 385mgFiber: 4gSugar: 4gVitamin A: 1.489IUVitamin C: 36mgCalcium: 55mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Just checking. The ingredients show a pint of grape tomatoes listed twice. Is this correct?
No! Just once! I will fix ASAP, thank you for bringing that to my attention.