mediterranean couscous salad

This Mediterranean Couscous Salad is easy and healthy and ready in under 30 minutes! A simple salad loaded with lots of fresh veggies and an easy dressing makes this great for a meal on its own or a delicious side dish!

Mediterranean Couscous Salad

tbsp lemon juice (freshly squeezed)

tbsp white wine vinegar

olive oil

garlic (minced)

tsp sugar

Italian seasoning

salt (or

tsp pepper (or

couscous (uncooked)

butter

cucumber

cherry tomatoes (halved)

olives (sliced, I recommend Kalamata olives)

green pepper (chopped)

onion

feta cheese (crumbled)

tbsp mint (fresh, chopped)

Follow the packaged instructions to prepare the couscous. Add the butter to the couscous when you're preparing it. Let it cool.

In a small bowl or jar add all the dressing ingredients together and whisk well or if using a jar, close the lid and shake well, until thoroughly combined.

To a large bowl add the prepared couscous and fluff it up with a fork.&nbsp;

Add the rest of the salad ingredients. Pour the prepared dressing over and toss everything well together.

https://content.jwplatform.com/videos/sjIIVqWo.mp4

This fresh mediterranean couscous salad recipe is packed with raw &amp; roasted cherry tomatoes, feta, chickpeas &amp; herbs. Perfect for a picnic or packing for lunch! I like to roast the tomatoes in advance for quicker assembly.

Cherry Tomato Couscous Salad

cherry tomatoes ((half for roasting, half raw))

Extra-virgin olive oil (for drizzling)

dry Israeli couscous

¼ teaspoon smoked paprika

lemon juice (more if desired)

thyme (more for garnish)

chickpeas

basil

Persian cucumbers (thinly sliced)

feta cheese

Sea salt and black pepper

Roast 2 cups of the cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.

Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.

In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.

Mediterranean couscous salad recipe, loaded with nutrition and flavor from chickpeas, veggies, fresh herbs and a zippy lemon-dill vinaigrette. This versatile dish makes a great lunch, light supper, or side depending on what you need.  And you can make it ahead, the flavors deepen the next day. Be sure to watch my video and grab my tips in the post above.

BEST Mediterranean Couscous Salad

lemon, juice of

tsp dill weed

garlic cloves, minced

salt and pepper

Pearl Couscous (Israeli Couscous)

Private Reserve extra virgin olive oil

Water

grape tomatoes, halved

red onions

cucumber,

chickpeas,

artichoke hearts, roughly chopped if needed

kalamata olives

baby mozzarella (or feta cheese), optional

To make the lemon-dill vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.

In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute the couscous in the olive oil briefly until golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package. When ready, drain in a colander. Set aside in a bowl to cool.

In a large mixing bowl, combine the remaining ingredients minus the basil and mozzarella. Then add the couscous and the basil and mix together gently.

Now, give the lemon-dill vinaigrette a quick whisk and add it to the couscous salad. Mix again to combine. Test and adjust salt, if needed.

Finally mix in the mozzarella cheese. Garnish with more fresh basil. Enjoy!

Made this last night for the first time.  Delicious!  Even my picky teenager loved it.   I tossed in shredded chicken to make it more of an entree and not a side.  Didn’t need it.  It’s a meal all by itself.  I was worried the couscous was going to have ill effects on my husbands blood sugar.  Wasn’t a problem at all.  It’s a keeper!!

Absolutely delicious! A very satisfying and light meal. I will keep this in my weekly rotation as a quick and healthy lunch! Thank you for the recipe!

Israeli Pearl Couscous Salad has an array of veggies including asparagus and olives. The flavors will have you thinking gourmet.

Asparagus Couscous Salad

vegetable broth

couscous, 1 Package, Lebanese is a larger couscous

asparagus spears asparagus

red bell peppers, chopped

baby spinach, torn

scallions, thinly sliced

garlic powder

dill weed

sea salt

black pepper

lemon juice, fresh squeezed

extra virgin olive oil

In a medium saucepan bring the vegetable broth to a boil.

Add the couscous and cook for about 10 minutes, Drain and set aside.

Snap off the tough end of each spear. You can also cut about 1" off each end instead.

Lay out, in one layer, on a lightly oiled baking sheet.&nbsp;Sprinkle with olive oil and salt and pepper.

Roast at 450 degrees for about 10 minutes. Toss a couple of times during those 10 minutes.

Overcooked asparagus they will become tough so be careful.

Option 1, roasted :

If you would like to steam them then cut off the ends as described above.

Cut into 2" pieces. Put in a steaming basket and steam over boiling water for about 2 minutes.

Remove from heat, drain and run under cold water to stop cooking.&nbsp;Set aside.

Option 2, steamed:

If you are using jarred asparagus then drain and cut the spears in 2" pieces.

Place the couscous into a medium-size bowl.

Option 3, jarred:

Add all the rest of the ingredients and toss lightly.

Refrigerate for at least one hour for the flavors to meld.

The remainder of the recipe:

https://embed.mediavine.com/videos/cdnt7veczebdtkplpgzf

Pearl Couscous Salad has an array of veggies such as asparagus and flavors that will have you thinking gourmet. It will liven up your day for lunch and is fancy enough as a side dish at any family and friends gathering.

Pearl Couscous Salad with Asparagus

Mediterranean Couscous Salad is a healthy, flavorful, and easy to make salad that you need to try this season. It's packed with Mediterranean ingredients including couscous, fresh veggies, and feta cheese all tossed in a tangy homemade vinaigrette dressing. 

water

salt

couscous

cherry tomatoes, halved

arugula spinach

red bell pepper, diced

English cucumber, diced

kalamata olives, pitted and sliced

feta cheese, crumbled

balsamic vinegar

garlic,

dijon mustard

honey

In a medium saucepan, bring the water, salt, and oil to a boil over medium high heat, about 3-4 minutes.

Turn off the heat, stir in the couscous, and close the lid. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Set aside and let cool to room temperature, about 15 minutes.

Prepare the couscous:

In a large serving bowl, add the cooked couscous, cherry tomatoes, arugula, bell pepper, cucumber, olives, and feta cheese. 

Assemble the salad:

In a small mixing, whisk together balsamic vinegar, oil, garlic, dijon mustard, honey, salt, and pepper until smooth.

Pour the vinaigrette dressing over the salad and toss well to coat. Serve immediately or let the salad sit for up to 30 minutes to allow the flavors to infuse into each other.

Prepare the vinaigrette dressing:

This Mediterranean Couscous Salad combines pearl pasta, crisp cucumbers, juicy tomatoes, tender corn and ribbons of fresh spinach to create a healthy, delicious salad. A sunny lemon dressing and lots of fresh herbs take it over the top!

Lemony Mediterranean Couscous Salad

Israeli couscous (also called pearl pasta)

chicken broth

lemon

lemon juice

garlic (finely minced)

Dijon mustard

corn

(5 ounces) baby spinach (finely sliced)

tomatoes (cut in bite-sized pieces) ((or 2 cups cherry or grape tomatoes))

cilantro ((or parsley))

½ cup finely chopped fresh dil

In a medium-large pot, bring chicken broth and water to a rolling boil. Add couscous and return to a boil, then reduce to a steady low boil and cook for 7-8 minutes or until al dente.

Drain well and transfer to a bowl. Drizzle lightly with olive oil and stir to combine. Set aside to cool. Stir occasionally to facilitate cooling and to keep the pasta from sticking together.

For the couscous:

Combine all ingredients in a jar and shake well.

For the dressing:

Place the 4 ears of corn in the microwave and cook on high power for 6 minutes. Remove from microwave with a potholder​ or oven mitt and set aside until cool enough to handle.

Cut about an inch off of the stalk end of the corn, then peel back the husks and silk from the top and discard. Pull off any remaining silk strings.

Lay one ear of corn on a cutting board and, with a sharp knife, cut a strip of kernels off of one side. Place cut side down and continue to cut and rotate until all the corn is removed. Repeat with the other 3 ears of corn. Drizzle corn lightly with olive oil and set aside to cool.

For the corn:

Combine all ingredients except the dressing in a large bowl. Toss to combine. Drizzle with 3-4 tablespoons of the dressing and toss again. Serve extra dressing at the table. Serve at room temperature.

For the salad:

Pearl Couscous

Fantastic! I used feta and added some avocado!
Your recipes are absolutely wonderful!

Great recipe.  I used Feta instead of mozzarella.  I also felt like it needed some acidity so I added some white balsamic vinegar.

This is delicious. I’ve also substituted Farro for the Cous Cous for a healthier twist.  So good!!

I've been wanting to make this all winter so I was happy to bring this to a BBQ today. Big hit with everyone and I will definitely make this again.

I did not have pearl couscous, so I used orzo instead. I toasted the orzo in olive oil and threw in a little dried oregano. It was delish!! Will make it again and again!

Good recipe overall. This recipe alone is good, and serves a lot of people. Definitely one of my favorites to introduce to others. What I thought was missing is a lot of other spices. It seemed kind of flavorless other than the olives and artichokes. I added a lot more lemon juice, basil, garlic, cucumber, onion, and my own spices, like turmeric, rosemary, and oregano

I love the salad. Easy to prepair and yammi. I have taken the salad to work and also my work colleges like it a lot. During summer such a nice choice for lunch break boxes. Thanks for the recipe

Great to have in fridge for lunches all week.  I added a splash or two of red wine vinegar and lots of basil along with more lemon juice.  Such fun to eat with all the textures and flavors!!

This recipe is always great! Goes great with lunches. Add some chicken or tuna for protein. I also add arugula and a couple tablespoons of red wine vinaigrette. It's always a crowd pleaser. It is a great go to snack as well, instead of a bag of chips, make a big batch ahead of time, and pour some into a bowl. I've also stuffed a whole wheat pita with this mix. So many choices!

Super easy to make.  I added some pita bread and homemade labneh (using Suzy's recipe) for a light dinner.  A+

Where has Pearl CousCous been all my life? 

This salad is fantastic. I made a batch, served it as a side for dinner, then ate it for lunch myself for 2 days in a row :).  It gets better in the fridge. ....The key to this recipe that makes it so special is that Greek Private Reserve Olive oil.....and a sprinkle each of Aleppo and Za'atar (of which you turned me onto). I used fresh dill because I happen to grow it.

Just saying----I'm a huge fan of your site.  Now I'm able to make dishes I've only enjoyed at restaurants AT HOME. The Chicken Shwarma and Keftedes are on the regular rotation in my home. That tip you gave for skinning garbanzos for hummus was a game changer. And I recently made that Barbari Bread, that has those perfect ridges that collect dips and olive oil so well, and it was so EASY! That bread is a huge favorite at home and for parties.

A simple couscous salad with mediterranean flavours, easy to make and perfect for lunch.

250 g / 1½ cups couscous (dry weight)

level tsp vegetable bouillon (or half a vegetable stock cube)

ml / ¼ cup extra virgin olive oil

red onion (50 grams) (finely chopped)

¼ English cucumber (roughly chopped)

small courgette (100 grams) (chopped)

200 g cherry tomatoes (cut in half or quartered)

kalamata olives (cut

g feta cheese

basil leaves

tbsp chopped flat-leaf parsley

mint leaves

lemon, the juice of

garlic (minced

Make the stock then add the dry couscous to a large bowl.Add the stock, stir once then cover the bowl with cling film. Leave for 10 minutes or until the couscous has absorbed all the liquid. Use a fork to fluff up the couscous, then leave to cool.

Once the couscous has cooled add the chopped herbs and lemon juice. Stir well.Next add the chopped vegetables and toss them into the couscous.

Finally, add the feta, olives, extra virgin olive oil, salt and pepper and mix everything together. Transfer to a large serving bowl and serve immediately.

So many delicious flavors and textures in this salad. It's definitely going into the lunch rotation!

My grandfather was Greek and made something very similar. I haven't had it in years. Excited to try this one!

So many delicious flavors in a healthy hearty salad!  Great way to use couscous, my whole family loved it

I love how flavorful this is! So good and delish!

This is such a refreshing and healthy salad. Love the healthy combination of ingredients and flavors. Definitely a good mini meal.

What a beautiful salad and beautiful photos. I just want to eat it now. Shared!

Wow!  This is gorgeous and sounds so good.  I can eat everything except the feat and I can't wait!  Kalamata olives add so much flavor!

This salad looks beautiful with the fresh veggies :-)

This salad is representative of how we eat most days -- lots of fresh flavors and colors -- and I'm totally into pearl couscous, too!  Beautiful photos!

Love the combo of flavors here! I've actually never tried or cooked with the giant pearl couscous but I'll have to get my hands on it! I'm sure this would make a perfect school lunch for your girl!

This fresh couscous salad has all the herbs and vegetables, plus olives and feta, in a tangy lemon vinaigrette. Great as a main for lunch, or on the side of grilled meat for dinner.

red wine vinegar

oregano,

lemon zest, (from 1 lemon)

garlic cloves,

pearl couscous, cooled

feta, crumbled

olives,

½ cup thinly sliced pepperoncini, (optional)

red onion, thinly sliced

parsley,

Holly Erickson and Natalie Mortimer became friends over a shared love for food and hosting. The Modern Proper exists to empower people to cherish their loved ones and feed them well by providing a large library of beautiful and delicious recipes.

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Make the dressing

In a small bowl, whisk together the olive oil, vinegar, oregano, lemon zest, lemon juice, garlic, pepper, and salt until emulsified.

Toss the salad

In a large bowl, combine the couscous, feta, olives, cucumber, tomatoes, peperoncini, onion, and parsley. Drizzle with the dressing and toss to combine.

Top 10 mediterranean couscous salad recipes from across the web

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Cherry Tomato Couscous Salad

BEST Mediterranean Couscous Salad

Asparagus Couscous Salad

Mediterranean Couscous Salad

Lemony Mediterranean Couscous Salad

BEST Mediterranean Couscous Salad

Mediterranean Couscous Salad

Mediterranean Couscous Salad

Mediterranean Couscous salad

Top 10 mediterranean couscous salad recipes from across the web

The most viewed mediterranean couscous salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean Couscous Salad

Cherry Tomato Couscous Salad

BEST Mediterranean Couscous Salad

Asparagus Couscous Salad

Mediterranean Couscous Salad

Lemony Mediterranean Couscous Salad

BEST Mediterranean Couscous Salad

Mediterranean Couscous Salad

Mediterranean Couscous Salad

Mediterranean Couscous salad

The most viewed mediterranean couscous salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine