Mediterranean Couscous Salad
A light, nutritious salad bursting with Mediterranean flavors. Fluffy couscous blends with crisp vegetables, chickpeas, olives, and feta, finished with a zesty lemon-olive oil dressing. High in fiber and plant-based protein, it’s a quick, wholesome option for lunch, dinner, or meal prep.
Equipment
- 1 large mixing bowl
- 1 saucepan (for cooking couscous)
- 1 Cutting board
- 1 Chef’s knife
- Measuring cups and spoons
- Spoon or spatula (for tossing)
Ingredients
- 1 cup uncooked couscous or 3 cups cooked
- 1 English cucumber chopped
- 10 oz cherry tomatoes halved
- ½ cup green bell pepper chopped
- ¼ cup red onion chopped
- 1 cup olives halved
- 15 oz can chickpeas drained and rinsed
- ½ cup feta cheese crumbled
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- 1 tablespoon fresh parsley chopped
Instructions
- Prepare the Couscous: Start by cooking the couscous, which is the base of this salad. Bring 1 cup of water (or as directed on your couscous package) to a boil in a medium saucepan. Once boiling, remove from heat, add the couscous, cover the pan tightly, and let it steam for about 5–10 minutes. Fluff the couscous gently with a fork to separate the grains, ensuring it’s light, airy, and free of clumps. If you prefer, you can follow a stovetop or instant couscous method depending on your package instructions. Allow the couscous to cool slightly before adding it to the salad to prevent wilting the vegetables.
- Chop the Fresh Vegetables: Next, focus on the fresh ingredients for a colorful and crunchy texture. On a clean cutting board, chop 1 English cucumber into small, bite-sized pieces, making sure they are uniform for even texture. Halve 10 ounces of cherry tomatoes and place them in a large mixing bowl. Chop ½ cup of green bell pepper and ¼ cup of red onion finely, ensuring the onion pieces are small enough to blend well with other ingredients without overpowering the flavor. These fresh vegetables provide crunch, hydration, and a burst of natural sweetness.
- Prepare the Olives and Chickpeas: For added Mediterranean flair and protein, drain and rinse a 15-ounce can of chickpeas thoroughly. Pat them dry with a paper towel to avoid excess moisture in the salad. Halve 1 cup of olives (green or black, depending on preference) to release their briny flavor and make them easier to mix evenly throughout the salad. Combine both the chickpeas and olives with the chopped vegetables in the large mixing bowl.
- Add the Cheese: Crumble ½ cup of feta cheese over the vegetable mixture. Feta adds a creamy, tangy contrast that balances the freshness of the vegetables.Distribute it evenly, but avoid overmixing to keep some soft chunks intact, which will give bursts of flavor in each bite.
- Combine Couscous and Vegetables: Once the couscous has cooled slightly, gently add it to the bowl with the chopped vegetables, chickpeas, olives, and feta. Using a large spoon or spatula, carefully toss everything together. Take your time to fold the ingredients rather than stir aggressively, so the couscous remains fluffy and the vegetables stay crisp. This step ensures every bite has a perfect balance of couscous, veggies, cheese, and chickpeas.
- Make the Dressing: In a small bowl, whisk together 2 tablespoons of fresh lemon juice and 1 tablespoon of extra virgin olive oil. Add ½ teaspoon of salt, ¼ teaspoon of freshly ground black pepper, and ½ teaspoon of dried oregano. Whisk until fully combined, creating a bright, tangy dressing that enhances the natural flavors of the salad without overpowering them.
- Dress the Salad: Pour the prepared lemon-olive oil dressing over the couscous and vegetable mixture. Using a gentle folding motion, toss the salad thoroughly but carefully to ensure the dressing coats every piece evenly. This step not only adds flavor but also helps bring all the ingredients together harmoniously. Taste and adjust seasoning if necessary, adding a pinch more salt, pepper, or lemon juice as desired.
- Add Fresh Herbs: Finally, sprinkle 1 tablespoon of freshly chopped parsley over the salad. Fresh herbs add a vibrant aroma, refreshing taste, and a touch of visual appeal.Give the salad one last gentle toss to evenly distribute the parsley without bruising the leaves.
- Serve or Store: Serve the Mediterranean Couscous Salad immediately at room temperature for the freshest flavor. Alternatively, cover the salad with a lid or plastic wrap and refrigerate for up to 2–3 days. This salad is excellent for meal prep or packed lunches, as the flavors continue to develop and meld over time.
- Optional Serving Suggestions: For extra texture or flavor, consider adding toasted pine nuts, a sprinkle of paprika, or even a few slices of avocado before serving. This salad pairs beautifully with grilled chicken, fish, or as a standalone vegetarian option, making it versatile for any meal.
Notes
- Use couscous or whole wheat couscous for a heartier, fiber-rich option.
- Let the couscous cool slightly before mixing to keep vegetables crisp.
- Rinse canned chickpeas thoroughly to remove excess sodium and improve flavor.
- Adjust lemon juice and olive oil according to taste for a brighter or richer dressing.
- Fresh parsley adds a fragrant touch, but mint or basil can be used for variation.
- Feta cheese can be substituted with vegan feta or goat cheese for dietary preferences.
- This salad is best served within 2–3 days for optimal freshness.
- Toasted nuts or seeds (like pine nuts or sunflower seeds) can add extra crunch.
