Mediterranean Couscous Salad (Print Version)
Fluffy couscous blended with fresh veggies, feta, olives, and a bright lemon dressing for a light meal.
# What You'll Need:
→ Grains
01 - 1 cup couscous
02 - 1 cup boiling water
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
→ Vegetables & Herbs
05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - 1/2 red onion, finely diced
08 - 1/2 cup red bell pepper, diced
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped
→ Cheese & Olives
11 - 1/2 cup feta cheese, crumbled
12 - 1/3 cup Kalamata olives, pitted and sliced
→ Dressing
13 - 3 tablespoons extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 teaspoon Dijon mustard
16 - 1 garlic clove, minced
17 - 1/2 teaspoon dried oregano
18 - 1/4 teaspoon freshly ground black pepper
19 - Salt to taste
# How to Cook:
01 - Combine couscous, olive oil, and salt in a large bowl. Pour boiling water over, cover, and let stand for 5 minutes. Fluff with a fork and allow to cool to room temperature.
02 - Whisk together extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, black pepper, and salt in a small bowl until emulsified.
03 - Add cherry tomatoes, cucumber, red onion, bell pepper, parsley, mint, feta, and olives to the cooled couscous. Pour dressing over and toss gently to combine.
04 - Taste the salad and adjust seasoning as needed with additional salt or pepper.
05 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld before serving.
# Expert Advice:
01 -
- It comes together in 30 minutes flat, so it's perfect for last-minute gatherings or when you're just craving something fresh and uncomplicated.
- The flavors actually get better as they sit together, so you can make it ahead and let it rest while you handle other things.
- It transforms into a complete meal with just a grilled protein on the side, or stands beautifully on its own as a light lunch.
02 -
- Letting the couscous cool completely before adding the dressing is essential—hot grains will absorb the oil unevenly and turn mushy instead of fluffy.
- This salad actually tastes better the next day after the vegetables have released their juices and everything has gotten to know each other, so make it ahead without guilt.
03 -
- Toast your couscous in the oil for one minute before adding the water—it deepens the flavor and gives it a slightly nutty character that elevates the whole dish.
- Make extra dressing and keep it in a jar in the refrigerator, because it works beautifully on other salads, roasted vegetables, or even grilled chicken.