Bright, refreshing, and packed with flavor, this Mediterranean Couscous Salad is a quick, nutrient-rich meal perfect for busy weekdays.
Loaded with fiber-rich chickpeas, plant-based protein, and fresh summer vegetables, it’s naturally light yet satisfying.
Tossed in a zesty olive oil and lemon dressing, it delivers healthy fats with minimal saturated fat, making it ideal for meal prep or easy lunches.
Mediterranean Couscous Salad
Equipment
- 1 small pot
- 1 large mixing bowl
- 1 small bowl or measuring cup
- Strainer
Ingredients
For the Salad:
- 2 cups pearled couscous uncooked
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup cucumber diced (about 1 medium)
- 1 cup red bell pepper diced (about 1 small)
- 1 pint cherry tomatoes halved
- ¾ cup red onion finely chopped
- ¼ cup fresh parsley finely chopped
- ½ cup vegan feta cheese crumbled (optional)
For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp dried oregano
- Pinch of fine sea salt
Instructions
- Prepare the Couscous: Bring a small pot of water to a gentle boil over medium-high heat. Once the water reaches a rolling boil, carefully add the pearled couscous. Stir briefly to prevent sticking, then reduce the heat slightly. Cook according to the package instructions—typically about 12–15 minutes—until the couscous grains are tender yet slightly firm to the bite. Once cooked, drain any excess water using a fine mesh strainer. Rinse the couscous under cool running water to stop the cooking process and to cool it down for the salad. Allow it to drain completely while you prepare the other ingredients.
- Prep the Fresh Vegetables: While the couscous is cooking, gather your fresh vegetables. Start by dicing the cucumber into small, bite-sized cubes, then do the same with the red bell pepper. Slice the cherry tomatoes in half, ensuring uniform size for an even presentation. Finely chop the red onion and parsley. As you chop, try to keep the pieces consistent for better texture and flavor distribution in every bite. Place all the chopped vegetables in a large mixing bowl and set aside.
- Add the Chickpeas: Drain and rinse the canned chickpeas thoroughly under cold water to remove excess sodium and preserve their natural flavor. Add the chickpeas to the bowl with the chopped vegetables. Gently stir them together, ensuring the chickpeas are evenly distributed among the fresh vegetables. This adds a hearty, protein-rich element to the salad that balances the lightness of the couscous.
- Combine the Couscous with Vegetables: Once the couscous has cooled, gently fluff it with a fork to separate the grains. Add the couscous to the bowl of vegetables and chickpeas. Using a large spoon or spatula, carefully fold the couscous into the vegetables, taking care not to mash the grains. Aim for an even distribution of couscous, chickpeas, and vegetables so every bite contains a mix of all ingredients.
- Prepare the Dressing: In a small bowl or measuring cup, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, dried oregano, and a pinch of fine sea salt. Whisk vigorously until the dressing becomes well-emulsified and slightly thickened. This tangy, flavorful dressing will coat the couscous and vegetables evenly, enhancing the natural flavors of the ingredients.
- Dress the Salad: Pour the freshly prepared dressing over the couscous and vegetable mixture. Using a large spoon, fold the salad gently but thoroughly to ensure every grain of couscous and piece of vegetable is coated with the dressing. Take your time with this step—properly mixing the salad will bring out the flavors and aromas in every bite.
- Add the Vegan Feta (Optional): If using vegan feta cheese, sprinkle it over the top of the dressed salad. Gently fold it in to combine, being careful not to break the delicate crumbles. The feta adds a creamy, tangy layer of flavor that perfectly complements the bright vegetables and zesty dressing.
- Serve or Store: Your Mediterranean Couscous Salad is now ready to enjoy immediately as a satisfying lunch, side dish, or light dinner. Alternatively, transfer the salad to an airtight container and store it in the refrigerator for up to 5 days. The flavors will continue to meld over time, making it an excellent option for meal prep or quick grab-and-go meals. Before serving from the fridge, give the salad a gentle stir to redistribute the dressing.
Notes
- This recipe serves 4 large portions but can easily be divided into smaller servings for meal prep or family-style dining.
- Nutrition values may vary depending on the brands of couscous, chickpeas, or vegan feta used.
- Pearled couscous is preferred for its slightly chewy texture, but you can substitute with Israeli couscous if desired.
- The salad tastes best when served slightly chilled or at room temperature.
- Dressing can be adjusted to taste: add more lemon juice for tanginess or a touch of maple syrup for subtle sweetness.
Chef’s Secrets: Enhance Flavors Effortlessly
For a truly flavorful Mediterranean Couscous Salad, pay attention to the freshness and quality of your ingredients.
Use ripe cherry tomatoes and crisp cucumbers to ensure a vibrant crunch and natural sweetness.
Allow the couscous to cool completely before mixing to avoid a mushy texture.
For an extra layer of flavor, toast the couscous lightly in a dry pan before boiling—it adds a subtle nutty aroma.
Lastly, let the salad sit for at least 10 minutes after adding the dressing; this allows the flavors to meld beautifully.
Serving Suggestions: Creative Ways To Enjoy
This couscous salad is wonderfully versatile and can be served in many ways.
Serve it as a refreshing lunch on its own or pair it with grilled vegetables, falafel, or baked tofu for a heartier meal.
For gatherings, place it alongside a platter of hummus, olives, and warm pita bread.
Adding a handful of toasted nuts, such as almonds or pine nuts, can introduce a satisfying crunch.
It also pairs well with light white wines or sparkling water with lemon for a balanced, refreshing meal.
Storage Tips: Keep Salad Fresh Longer
To maintain freshness and flavor, store the couscous salad in an airtight container in the refrigerator.
It will stay at its best for up to five days. If storing in advance, keep the dressing separate and add it just before serving to prevent the couscous from becoming soggy.
For quick meal prep, portion the salad into individual containers, making it easy to grab for lunches or side dishes throughout the week.
Gently stir before serving if the ingredients have settled.
Frequently Asked Questions
1. Can I use regular couscous instead of pearled?
Yes, you can use standard couscous, but note that the texture will be finer and slightly softer.
Cooking times may vary, so follow the package instructions. Pearled or Israeli couscous provides a chewier bite that works beautifully in salads.
2. Is this salad suitable for vegan diets?
Absolutely! By using vegan feta cheese or skipping it entirely, the salad remains completely plant-based while still being rich in protein, fiber, and healthy fats.
3. How long does the salad stay fresh?
When stored in an airtight container in the refrigerator, the salad stays fresh for up to five days. For optimal taste, store the dressing separately and mix just before eating.
4. Can I make this salad ahead of time?
Yes, this salad is excellent for meal prep. Prepare the vegetables and couscous in advance, and add the dressing and feta just before serving. This keeps textures intact and flavors vibrant.
5. What are good variations or add-ins?
You can customize this salad easily by adding ingredients like roasted red peppers, olives, artichoke hearts, or even a handful of fresh arugula.
For extra protein, include grilled chickpeas or edamame. Adjust herbs and spices to suit your personal taste preferences.
