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Fresh, vibrant and so easy to make, this Mediterranean couscous salad recipe makes for a great healthy side dish that is bursting with flavor. Made with feta and olives and tossed in a fresh lemon juice dressing, it’s wonderful to enjoy in the warmer weather.
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As the weather starts to get warmer, my mind turns to all things salads, and this Mediterranean couscous recipe is one of my favorites.
Tossed with classic Greek ingredients, there is nothing subtle about this recipe. It makes for a wonderful side to go with your favorite mains and it’s particularly great with salmon and grilled meats.
Be sure to try my Mediterranean tuna salad and Mediterranean pork and rice.
Why You Will Love This Recipe
- Make ahead: This pearl couscous salad recipe can be made a couple of days ahead of time and is a great option for meal prep or for picnics and cookouts.
- Quick and easy: It only takes about 20 minutes to make a big batch of this Mediterranean couscous, and most of that time is hands-off cooking.
- Healthy: Couscous is a whole grain. Pair that with the fresh veggies in this recipe and you have a great healthy dish.
Ingredients for Mediterranean Couscous Salad
- Couscous: Low in fat and calories, this grain is quick and easy to cook and I just love its fluffy texture. I used Israeli couscous (also known as pearl couscous) for this recipe, but it will work well with any type.
- Vegetables: Onions, cucumber, cherry tomatoes, black olives.
- Feta cheese: This Greek cheese adds a creamy texture and wonderful sharp flavor. You can also use goat’s cheese.
- Cilantro: For freshness and flavor. If you don’t like cilantro, you can swap it for parsley.
- Olive oil: You can use extra virgin, regular or light olive oil in this recipe.
- Lemon juice: Use fresh lemon juice rather than bottled, it’s so much zingier in flavor.
How To Make Mediterranean Pearl Couscous Salad
- Cook the pearled couscous as per package instructions.
- In a large bowl, add all the vegetables such as onions, cherry tomatoes, English cucumbers, black olives, fresh cilantro, and cooked couscous.
- Drizzle lemon juice and olive oil. Sprinkle it with salt and pepper.
- Using a large spoon, mix or fluff up the ingredients. Serve the couscous salad in a bowl with feta cheese topping.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Cut your veggies fairly small and as evenly as you can so that you get an even mix of everything.
- You can make your couscous more flavorful by cooking it in vegetable stock rather than water.
Make It a Fuller Meal
As it is, this is a delicious side dish, but you can easily turn this Israeli couscous salad into a main meal by adding some meat. Add some cooked shredded chicken, or some chickpeas or marinated tofu for a plant-based option. Serve it on a bed of salad greens and you are good to go!
What Do You Serve It With
This Mediterranean couscous salad is great to serve with seafood, meat, chicken, and veggie dishes, and it’s particularly great with grilled foods as it adds a nice freshness to your plate. Try this recipe for cooked couscous with:
Storing Tips
Once you have made your veggie couscous salad, keep it covered in the fridge and it will keep well for up to 2 days. It’s a great option if you are hosting a cookout or attending a potluck as it travels well. It’s also perfect for meal prep and quick lunches.
More Easy Salads
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Mediterranean Couscous Salad
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Ingredients
- ½ cup Israeli couscous
- ¾ cup hot water
- ¼ cup onions, sliced
- ½ cup English cucumber, diced
- 10 cherry tomatoes, cut in half
- 5 black olives, sliced
- ¼ cup feta cheese
- 2 sprigs fresh cilantro, chopped
- 1 Tablespoon olive oil
- 1 Tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Cook the couscous as per package instructions.
- In a large bowl, add all the vegetables such as onions, cherry tomatoes, English cucumbers, black olives, fresh cilantro, and cooked couscous.
- Drizzle lemon juice and olive oil. Sprinkle it with salt and pepper.
- Using a large spoon, mix or fluff up the ingredients. Serve the couscous salad in a bowl with feta cheese topping.
- Store the leftover in a refrigerator for up to 2 days.
Video
Notes
- Cut your veggies fairly small and as evenly as you can so that you get an even mix of everything.
- You can make your couscous more flavorful by cooking it in a vegetable stock rather than water.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.