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