Go Back
–+ servings
Cold Couscous Salad made with olives, tomatoes, and feta.
Print Recipe
5 from 11 votes

Mediterranean Couscous Salad

Made with Mediterranean flavors, a light lemon dressing, and pearl couscous, this couscous salad the ultimate crave worthy side dish
Prep Time10 minutes
Cook Time5 minutes
Refrigerate30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 8
Author: Kristen Chidsey

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.
    Olive Oil being emulsified into dressing for greek salad.
  • 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.
    Cold Couscous Salad in large mixing bowl.
  • 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.
    Bowl of cold couscous salad with added feta, mint, and parsley.

Video

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: 198kcal | Carbohydrates: 24g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 607mg | Potassium: 385mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1.489IU | Vitamin C: 36mg | Calcium: 55mg | Iron: 1mg
QR Code linking back to recipe