Mediterranean Couscous Salad [video]

Catalina Castravet
By Catalina Castravet

Mediterranean Couscous Salad is super healthy made with black olives, feta, sun-dried tomatoes, bell pepper, and cucumber. It is super easy to make, and the ideal meal for summer!

We love hearty and healthy dishes to make especially during the summer season. You might also like Strawberry Spinach Salad, Mexican Salad, and Chickpea Salad.

Mediterranean Couscous Salad

Summer Couscous Salad Recipe

What could be better than a healthy, flavorful Mediterranean Couscous Salad on a summer day?! This is the perfect dish that can be enjoyed on its own, or paired with other main dishes. 

If you haven’t tried couscous, then this is a great way to start experimenting with its taste and texture. It has a great flavor and some chewiness to it. Also, when incorporating it in the salad you end up with a truly delicious and hearty meal because it soaks up the moisture of the dressing well. 

We pair it with a simple and refreshing dressing made with lemon juice and vinegar, and it complements this dish tremendously. This is a true Mediterranean recipe loaded with Kalamata olives, feta, and finished up with a lemon garlic dressing. 

What is couscous?

It is a basically crushed durum wheat semolina that is formed into tiny spheres. It is quite popular in the northern parts of Africa, the Middle East, Greece, and Spain. This dish is so versatile, satisfying, and quick to make, that is incorporated in many daily meals. It can be enjoyed as a side dish, salads, or even soups. 

Mediterranean Couscous Salad

How do you cook couscous?

The secret for the perfect fluffy couscous is to utilize the right water ratio. 

Water ratio:

  • As a general rule, for wheat or whole-wheat you want to use 1.5 cups of water for every 1 cup of couscous.
  • For pearl couscous type, the water ratio should be reduced, and use only about 2/3 cup of water for every 1 cup of couscous. Also, it is important to note, that 1 cup of dry couscous will yield you about 4 servings after you cook it. Therefore, plan accordingly on how much to utilize it. 

Cooking the couscous:

  • In a pan, bring the water to boi. Then pour the couscous into the boiling water, and cover the pan. Let it sit for about 7-10 minutes. During this time, it will absorb the liquid. Use a fork to fluff it up, and then serve warm.
  • Also, you could add some seasoning to the boiling water for some extra flavor. For example, feel free to add some olive oil, salt, pepper, or some spices.

Mediterranean Couscous Salad

How do you make lemon vinegar dressing?

We use a refreshing and very simple dressing for this salad. You will need the following ingredients:

  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic pressed or minced
  • 1/2 teaspoon fine sea salt

Then, simply combine the above ingredient in a bowl and whisk together till all are nicely mixed. 

How To Make Mediterranean Couscous Salad?

  • Prepare the couscous: Follow the above instruction or the packaged instructions to cook and prepare it from scratch. Once cooked, add a tablespoon of olive oil, and let it cool.
  • Prepare the dressing: In a bowl combine the dressing ingredients together and whisk well till properly combined.
  • Assemble the salad: Once the couscous has cooled, transfer it to a salad bowl. Then, using a fork, fluff it up a bit. Next, add the rest of the veggies to it, and pour the dressing on top. Gently toss it up until properly mixed together. 

What other ingredients do you add to couscous salad?

In this version of it, we went with the Mediterranean flavors, as we used olives and Feta. However, this dish is quite versatile and you can mix other ingredients, or any of your favorite once. Some great suggestions for additions are:

  • Garbanzo beans
  • Black beans
  • Cubed butternut squash
  • Roasted shrimp
  • Greens such as arugula
  • Goat cheese
  • Nuts
  • Pomegranate

Mediterranean Couscous Salad

What goes with Couscous Salad?

It is truly delicious and amazing on its own, but it also goes well as a side dish. You can serve it with protein-rich meals such as:

Recipe Tips

  • This delicious salad is great to eat right away. However, if you want to make it a day or so in advance, remember to toss in the dressing prior to serving.
  • In addition, if you cannot find couscous, and would like to try this recipe, feel free to substitute it with orzo, or even rice cauliflower. 

Watch Recipe Video:

Save Recipe
5 from 1 reviews
Mediterranean Couscous Salad
Author: Catalina Castravet Serves: 4 servings
Prep time: 20 minutes Cook time: 10 minutes Total time: 30 mins

Ingredients

Cook Couscous:

  • 2 1/4 cups  water 
  • 1 1/2 cups  couscous 
  • 1/4 teaspoon  salt 
  • 1 tablespoon  olive oil 
  • 1 tablespoon  butter 

Salad:

  • 3-4 cups  cooked couscous 
  • 1 cup  sun-dried tomatoes  (chopped)
  • 1/2 cup  black olives  (sliced)
  • 2  cucumbers  (seeded and chopped)
  • 2 cups  cherry tomatoes  (halved)
  • 1  red bell pepper  (chopped)
  • 1  orange bell pepper  (sliced)
  • 1/4 cup  green onions  (chopped)
  • 1/4 cup  parsley  (finely chopped)
  • 1 cup  feta cheese  (crumbled)

Dressing:

  • 1/4 cup  olive oil 
  • 1/4 cup  lemon juice 
  • 2 tablespoons  red wine vinegar 
  • 2 cloves  garlic  (pressed or minced)
  • 1/2 teaspoon  fine sea salt 
  •  Freshly ground black pepper  (to taste)

Instructions

Cook Couscous:

  1. In a medium saucepan over medium-high heat bring the water to a boil.
  2. Pour the couscous into the boiling water, cover, and let sit for 5 to 10 minutes, on medium heat.
  3. When the granules have absorbed all the liquid, fluff the cooked couscous with a fork and let fully cool before using in the salad.

Salad:

  1. Combine all the dressing ingredients in a measuring cup and set aside.
  2. Combine all the salad ingredients in a large bowl, except feta cheese.
  3. Add dressing and toss. Add feta cheese and toss.
  4. Garnish with more parsley and feta cheese and serve.
Calories: 564 Carbohydrates: 56 Protein: 16 Fat: 32 Saturated Fat: 9 Cholesterol: 33 Sodium: 1248 Potassium: 1579 Fiber: 8 Sugar: 19 Vitamin A: 3305 Vitamin C: 120.6 Calcium: 276 Iron: 4.8
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Comments

Leave a reply

Amber Myers

This looks delicious! I need to try this out since I've always liked couscous. I would just have to leave out the olives since I'm not a fan.

Reply

Tasheena

This looks so refreshing to make. Looking forward to making this recipe. Love the flavor combination.  

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Lori Bosworth

This couscous salad looks delicious...I love that it is packed with veggies. I'll have to make it for our family barbecue.

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Jeanette

I love the idea of the salad. It's different and it's refreshing all at the same time I definitely need to make this over the summer.

Reply

Ashley

The kids love couscous. I need to make this for them.

Reply

Pam

I love couscous! This mediterranean couscous salad sounds like it would be perfect on a hot summer day.

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Melanie

I have never had couscous. It looks tasty, though. I will make some soon. The added veggies look marvelous!

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Denay DeGuzman

This is one delicious-looking salad! I can hardly wait to make it. I know it'll be a hit at our big Father's Day BBQ.

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Ricci

I LOVE me some Couscous and this recipe sounds easy enough and looks fantastic! I need to try this for myself soon!

Reply

Heather

This looks so yummy! I love couscous and quinoa salads cold for summer barbecues. All those crunchy fresh veggies - yum!

Reply

Kathy

Now this is my kind of salad. This looks so delicious! I love Mediterranean salads. They are so good!

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Beth

I love salads like this! I'll have to make this soon. I appreciate all the ideas for additional add-ins. We can make it a lot without feeling like we're having the same thing every week!

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Ruth I

This is just so good to handle. I don't think it's difficult to try it. It looks amazing.

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Tamara

I love couscous but haven't tried it greek style. This looks so good. Thanks for sharing the recipe

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Heather

I can't wait to give this a try!!! This looks so good and simple and perfect for summer.

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Terri Steffes

This looks so fresh and amazing. I would love to have this for a lunch during our humid summer months.

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Robert Jackson

I’ll definitely try out at least some of these recipes.

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