Mediterranean Couscous Salad

Welcome a burst of sunshine to your table with this Mediterranean Couscous Salad! It’s a zesty, colorful salad packed with Mediterranean flavor perfect for lunch or a fresh side dish at dinner!

This salad features pearl couscous, crisp veggies, briny olives, tangy feta, and a lemon‑herb dressing all tossed together for a vibrant, easy-to-make dish. Whether you’re after summertime freshness, meal-prep convenience, or a crowd-pleasing side, this recipe has you covered.

What Is Mediterranean Couscous Salad?

The name says it all a Mediterranean Couscous Salad brings together textures and tastes inspired by sun‑soaked coastal kitchens. Here’s what makes it special:

• Pearl couscous (also called Israeli couscous): chewy, nutty, and satisfying.

• Classic Mediterranean accents: feta cheese, Greek olives, olive oil, fresh herbs, garlic, and lemon.

• Vibrant veggies: cherry tomatoes, cucumber, red onion, plus optional pepperoncini.

• A bright, herb‑infused vinaigrette that ties it all together.

This combination is more than just tasty it’s versatile, nutritious, and full of color and texture. Perfect on its own or alongside grilled meat, fish, or dips.

Ingredients Breakdown for Mediterranean Couscous Salad

Let’s break down everything you need:

Main Components

• 5 cups cooked pearl couscous

• 1 cup cherry tomatoes, halved

• 4 oz crumbled feta cheese

• ¼ cup chopped fresh parsley

• ½ cup thinly sliced red onion

• ½ cup sliced pepperoncini (optional)

• ½ cup mixed Greek olives, halved

• 1 English cucumber, chopped

Dressing Ingredients

• ¼ cup extra‑virgin olive oil

• ¼ cup red wine vinegar

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest

• 3 cloves garlic, finely minced

• 1 tablespoon chopped fresh oregano (or 1 tsp dried)

• ½ teaspoon kosher salt

• ¼ teaspoon ground black pepper

Together, these ingredients create a harmonious blend of Mediterranean flavors: savory, tangy, herby, and slightly peppery.

Step‑by‑Step Preparation of Mediterranean Couscous Salad

Cooking the Couscous

1. Cook the pearl couscous following package directions.

2. (Optional) Toast the dry couscous in a small pan for 2 minutes before boiling it boosts flavor.

3. Rinse under cold water to stop cooking, fluff with a fork, then toss with a splash of olive oil to prevent sticking.

4. Chill while you prep the veggies.

Making the Dressing

1. In a small bowl, whisk together:

   • Olive oil

   • Red wine vinegar

   • Lemon juice

   • Lemon zest

   • Garlic

   • Oregano

   • Salt and pepper

2. Taste and tweak: more lemon for tang, salt to taste, oil for smoother consistency.

Assembling the Mediterranean Couscous Salad

1. In a large bowl, combine:

   • Couscous

   • Cherry tomatoes

   • Cucumber

   • Red onion

   • Olives

   • Feta

   • Pepperoncini (if using)

   • Parsley

2. Pour the dressing over and toss gently until everything is well coated.

3. Taste and adjust seasoning.

4. Serve immediately or chill for 1–2 hours to let flavors meld.

Make‑Ahead & Storage Tips for Mediterranean Couscous Salad

Planning ahead? Here’s how to prep and store:

• Make‑ahead friendly: Chill up to 4 days in the refrigerator perfect for meal prep or potlucks.

• Keep it fresh: Store dressing separately and toss before serving.

• Add crunchy mix‑ins (nuts or fresh herbs) right before eating to preserve texture.

• Tip for travel: Use ice-pack layers or an insulated bag to keep it cool if you’re bringing it somewhere.

Serving Suggestions & Pairings for Mediterranean Couscous Salad

This Mediterranean Couscous Salad is incredibly flexible:

• As a main dish: satisfying and colorful, perfect for a light lunch.

• Side dish pairing ideas:

  • Grilled chicken or shawarma

  • Baked fish (cod, salmon, sea bass)

  • Tagines or kebabs

• Serve alongside dips: hummus, baba ganoush, tzatziki

• Perfect for spring‑summer: potlucks, picnics, backyard BBQs, or even packed lunches

Variations to Try on Mediterranean Couscous Salad

Grilled Veggie Mediterranean Couscous Salad

Swap raw veggies for grilled zucchini, eggplant, or bell peppers. Add warm smoky flavor and extra depth.

Tabouleh‑Style Couscous Salad

Amp up herbs mint, parsley, cilantro plus finely diced tomatoes and lots of lemon juice for a tabouleh twist.

Warm Mediterranean Couscous Salad

Toss warm couscous with a warm garlicky olive oil vinaigrette and roasted veggies. Serve warm.

Protein‑Boosted Couscous Salad

Throw in chickpeas, grilled shrimp, shredded chicken, or meatballs for a full meal.

Gluten‑Free Couscous Salad

Substitute quinoa or gluten-free couscous for a gluten-free version with similar textures.

Nutrition & Health Benefits

This salad isn’t just delicious it’s also good for you:

• High in fiber: from couscous, veggies, and chickpea add-ons

• Healthy fats: from extra‑virgin olive oil and olives

• Protein: feta, chickpeas, or added meats

• Low in saturated fat, with no processed ingredients

• Vitamin‑rich: antioxidants from tomatoes, cucumbers, and herbs

• Mediterranean-style diet benefits: heart-healthy, anti-inflammatory

You could break down approximate nutrition per serving (~350 kcal, 12g protein, 18g fat, 33g carbs, 6g fiber). Adjust based on specific portions.

What makes Mediterranean Couscous Salad even better is how easily it can align with your personal health goals. Want to boost your protein? Just toss in grilled chicken or a scoop of quinoa. Watching sodium? Opt for low-salt feta and olives, or skip the pepperoncini. Following a plant-based diet? It’s already vegetarian, and vegan-friendly with a simple cheese swap.

This salad is also hydrating, thanks to ingredients like cucumbers and tomatoes, which are high in water content and support skin health and digestion. The lemon juice and vinegar add not only flavor but also help balance blood sugar levels.

With wholesome, real-food ingredients and endless customizations, this salad fits beautifully into a nourishing lifestyle no diet rules required.

FAQs About Mediterranean Couscous Salad

1. What type of couscous should I use?
Use pearl couscous. Its chewy texture and nutty flavor stand up well to hearty veggies and bold dressing.

2. Can I make it gluten‑free?
Absolutely! Substitute pearl couscous with quinoa, millet, or gluten‑free couscous for a safe, tasty swap.

3. How do I prevent couscous from clumping?
Rinse with cold water, fluff with a fork, and toss with a bit of olive oil while warm. That keeps grains separate.

4. How long does it last in the fridge?
Stored in an airtight container, it stays fresh 3–4 days. Keep dressing in a separate jar for best texture.

Conclusion

In just a few simple steps, this vibrant Mediterranean Couscous Salad can brighten any meal. Packed with fresh flavors, healthy ingredients, and colorful flair, it’s a satisfying and versatile dish whether you’re meal prepping for the week, hosting friends, or craving a zesty lunch.

Make it your own: add fresh herbs, swap proteins, or experiment with dressings. Try tossing in a handful of toasted pine nuts for added crunch or roasted red peppers for smoky sweetness. Craving more creaminess? A dollop of hummus or a spoonful of Greek yogurt on top adds richness without weighing it down.

This salad is also a fantastic way to use up what’s in your fridge. Leftover roasted veggies, grilled chicken, or even a spoonful of pesto can find a happy home in this bowl. The ingredients are forgiving, so you can’t go wrong.

And don’t forget Mediterranean Couscous Salad travels well! It’s perfect for potlucks, picnics, office lunches, or dinner on the patio. The longer it sits (within reason), the more the flavors mingle and shine.

📸 Share your delicious creations on social media your friends will thank you, and you might even inspire someone else to fall in love with this easy, nourishing dish!

Mediterranean Couscous Salad

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• Author: Alioui
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A zesty, colorful Mediterranean Couscous Salad with lemon-herb dressing—perfect as a refreshing lunch or side dish.

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Ingredients

Scale 1x2x3x

5 cups cooked pearl couscous

1 cup cherry tomatoes, halved

4 oz crumbled feta cheese

¼ cup chopped fresh parsley

½ cup thinly sliced red onion

½ cup sliced pepperoncini (optional)

¼ cup extra-virgin olive oil

½ cup mixed Greek olives, halved

¼ teaspoon ground black pepper

1 tablespoon lemon juice

1 English cucumber, chopped

½ teaspoon kosher salt

1 tablespoon chopped fresh oregano (or 1 tsp dried)

3 garlic cloves, finely minced

¼ cup red wine vinegar

1 teaspoon lemon zest

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Instructions

1. Cook the pearl couscous according to the package instructions, then drain and let it cool completely.

2. Whisk together olive oil, red wine vinegar, lemon juice, lemon zest, minced garlic, oregano, salt, and black pepper in a small bowl to make the dressing.

3. Prepare the salad ingredients: halve cherry tomatoes, chop cucumber, slice red onion, halve the olives, chop parsley, and crumble the feta cheese.

4. In a large bowl, combine the cooked couscous with the tomatoes, cucumber, red onion, olives, pepperoncini, parsley, and feta cheese.

5. Pour the dressing over the salad and toss gently until everything is evenly coated. Serve immediately or chill for 30–60 minutes before serving.

Notes

You can toast the dry couscous in a bit of olive oil before cooking to bring out a nuttier flavor.

For best results, chill the salad before serving to allow the flavors to meld.

Store leftovers in an airtight container for up to 4 days.

To make it vegan, use dairy-free feta or omit the cheese.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 3g
• Sodium: 540mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 18mg

Keywords: Mediterranean Couscous Salad, couscous salad, pearl couscous, summer salad