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Mediterranean Couscous Salad
nibbleboard.com/recipes/couscous-salad
Ingredients
Ingredients
- 1 cup instant couscous
- ¾ teaspoon kosher salt, divided
- 5 tablespoons extra-virgin olive oil, divided
- ½ cup diced roma tomato (¼-inch dice)
- ½ cup diced English cucumber (¼-inch dice)
- ½ cup diced red bell pepper
- ½ cup canned chickpeas, drained and rinsed
- ¼ cup minced red onion
- ½ cup kalamata olives, pitted and sliced
- 2 tablespoons crumbled feta cheese, plus more for serving
Fresh Herbs
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh mint
- 1 teaspoon chopped fresh basil
- ¼ teaspoon dried oregano
Lemon Dressing
- 1 lemon (zest and juice)
- 1 tablespoon red wine vinegar
- ¼ teaspoon freshly ground black pepper
Instructions
- Bring water, ½ teaspoon salt, and 2 tablespoons olive oil to a boil in a medium saucepan over high heat.
- Stir in the couscous, remove from heat, and cover. Let stand until tender, about 5 minutes.
- Fluff couscous with a fork and spread on a plate to cool for about 10 minutes. You want it warm, not hot.
- Whisk together lemon zest, lemon juice, red wine vinegar, remaining ¼ teaspoon salt, and black pepper in a small bowl. Slowly drizzle in the remaining 3 tablespoons olive oil while whisking until the dressing is emulsified.
- Combine the warm couscous, tomatoes, cucumber, bell pepper, chickpeas, red onion, olives, feta, parsley, mint, basil, and oregano in a large bowl.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Taste and adjust salt and pepper. Garnish with extra feta and fresh herbs before serving.
Nutrition per Serving
351Calories
9gProtein
42gCarbs
17gFat
Chef Tips
- Toss the couscous with the dressing while it's still slightly warm — it absorbs more flavor as it cools, giving you a much more flavorful salad.
- Soaking the minced red onion in cold water for 5 minutes takes the harsh bite out while keeping the crunch.
- Swap instant couscous for pearl (Israeli) couscous if you prefer a chewier texture — just boil it like pasta for 8-10 minutes and drain.
- This salad keeps beautifully for 3-4 days in the fridge, so make a double batch for easy lunches all week.
- If you're dairy-free, skip the feta and add a handful of toasted pine nuts or sunflower seeds for richness.
Storage
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as the dressing soaks in.