Description
Mediterranean Couscous Salad with Vegetables and Herbs is a vibrant and refreshing dish made with fluffy couscous, crisp vegetables, fresh herbs, and a light lemon-olive oil dressing. Perfect as a side or a light vegetarian main course.
Ingredients
Scale
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- 1 tablespoon olive oil (for couscous)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/2 red bell pepper, diced
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
- In a heatproof bowl, combine couscous, 1 tablespoon olive oil, and a pinch of salt. Pour in boiling water or broth, cover, and let sit for 5 minutes. Fluff with a fork and let cool.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to make the dressing.
- In a large bowl, combine cooled couscous with cherry tomatoes, cucumber, red onion, bell pepper, olives, parsley, and mint.
- Drizzle the dressing over the salad and toss gently to combine.
- Top with crumbled feta if using. Chill for 15–30 minutes before serving for best flavor.
Notes
- For a gluten-free option, substitute couscous with quinoa or millet.
- Great for meal prep—store in an airtight container in the fridge for up to 3 days.
- Adjust herbs and vegetables based on what’s in season or on hand.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg