Mediterranean Couscous Salad

The Mediterranean Couscous Salad is one of those dishes that instantly brings me back to hot summer days spent dining al fresco. The vibrant colors and fresh ingredients remind me of family picnics in the park, where laughter mingled with the scent of grilled vegetables and spices. This salad is not just a meal; it’s a celebration of the Mediterranean lifestyle, where eating well is intertwined with joy and connection. Whenever I make this salad, I feel like I’m whisking a bit of sunshine onto my plate. It’s a dish that’s as versatile as it is delicious, perfect for a light lunch or as a side for dinner. The combination of fluffy couscous with juicy tomatoes, crisp cucumbers, and a zesty lemon dressing creates a refreshing bite that’s simply irresistible.

Ingredients Overview for Mediterranean Couscous Salad

This Mediterranean Couscous Salad is crafted from a delightful mix of ingredients that complement each other beautifully. Each ingredient contributes to the overall flavor and texture of the dish. The star, couscous, serves as a fluffy base that soaks up the zesty lemon dressing, while fresh vegetables add crunch and color. Together, they create a harmonious blend that’s both refreshing and satisfying.

• Couscous: 6 ounces of fluffy goodness that serves as the base of the salad.
• Vegetable broth: 2 cups of low-sodium vegetable broth enhances the couscous’ flavor.
• Grape tomatoes: 1 pint of juicy tomatoes halved for a burst of sweetness.
• English cucumber: ½ cup diced for a refreshing crunch.
• Kalamata olives: ½ cup sliced for a salty, briny note.
• Roasted red peppers: ½ cup thinly sliced adding a smoky sweetness.
• Bell peppers: ½ cup diced (red, yellow, or orange) for color and sweetness.
• Red onion: ¼ cup finely minced for a sharp flavor.
• Feta cheese: ¼ cup crumbled, optional for a creamy addition.
• Lemon zest: 1 teaspoon for an aromatic citrus note.
• Fresh lemon juice: ¼ cup adding a tangy brightness.
• Kosher salt: 1 teaspoon for seasoning.
• Fresh minced garlic: 1 tablespoon for depth of flavor.
• Crushed red pepper flakes: ½ teaspoon for a hint of heat.
• Extra virgin olive oil: ¼ cup to bring everything together.
• Fresh mint: 1 tablespoon minced for a refreshing touch.
• Fresh parsley: 1 tablespoon minced for freshness.

Making Mediterranean Couscous Salad

Creating the Mediterranean Couscous Salad is a straightforward and enjoyable process. Follow these detailed steps to ensure your salad turns out perfectly every time. Let’s get started on this flavorful journey!

1. Begin by bringing the vegetable broth to a rapid boil in a small saucepan. As the broth bubbles vigorously, prepare for the next step. This broth will infuse the couscous with flavor, setting the base for a delicious salad.
2. Once boiling, gently stir in the couscous. Make sure to distribute it evenly in the broth, and then cover the pan with a tight-fitting lid. This is where the magic happens—the steam will cook the couscous to fluffy perfection.
3. Remove the pan from heat and let it sit for 5 to 10 minutes. During this time, the couscous will absorb the broth, growing tender and fluffy. You will know it’s ready when it has expanded and appears light and airy.
4. After the couscous has cooled to room temperature, it’s time to prepare the dressing. In a small bowl, combine the lemon zest, lemon juice, garlic, kosher salt, and crushed red pepper flakes. Whisk these together until well combined.
5. Next, slowly drizzle in the extra virgin olive oil while continuing to whisk. This will create a deliciously thickened dressing. It should be smooth and glossy, ready to elevate your salad.
6. Now, it’s time to bring everything together. In a large mixing bowl, add the cooled couscous. Pour the lemon dressing over the top, ensuring it covers the couscous evenly. This dressing will add a vibrant flavor to your salad.
7. Next, add the grape tomatoes, cucumbers, red onion, kalamata olives, roasted red peppers, and bell peppers to the bowl. Gently stir all the ingredients to ensure they are well distributed throughout the salad.
8. Once everything is combined, cover the bowl with plastic wrap or a lid. Chill the salad in the refrigerator for at least 30 minutes. This will allow the flavors to meld together beautifully.
9. When you’re ready to serve, transfer the chilled salad to a serving platter. Fluff the couscous with a fork, which will help to separate the grains. Then, sprinkle the top with feta cheese (if using), mint, and parsley. Toss gently to combine.

Things Worth Knowing

Change It Up

If you’re looking to add a personal twist to the Mediterranean Couscous Salad, here are some tips to consider. Feel free to experiment with different ingredients or serving styles to make this salad your own.

• Storage: To store leftovers, place them in an airtight container. The salad can last in the refrigerator for up to four days. If it appears dry, just drizzle with a bit more olive oil before serving.
• Freezing: Freezing this salad is not recommended due to the fresh vegetables, which may become soggy when thawed.
• Pairing: Serve this salad alongside grilled chicken, fish, or as part of a mezze platter. It complements many dishes beautifully.
• Add Protein: For a heartier meal, incorporate cooked chickpeas or grilled shrimp. Both will elevate the salad to a complete dish.
• Herb Variations: Experiment with different herbs such as basil or cilantro for a unique flavor profile.

What to Serve With Mediterranean Couscous Salad

When it comes to serving the Mediterranean Couscous Salad, the possibilities are endless. This dish is incredibly versatile and pairs beautifully with various options. Here are some ideas:

• Grilled Meats: Serve the salad alongside grilled chicken, lamb, or fish for a complete meal that’s both satisfying and healthy.
• Vegetarian Dishes: It pairs perfectly with vegetable skewers or stuffed bell peppers, making it an excellent choice for a vegetarian feast.
• Picnic or Potluck: Ideal for summer gatherings, this salad travels well and can be a hit at picnics or potlucks.
• Light Lunch: Enjoy a generous bowl as a refreshing light lunch, possibly with a side of warm pita or hummus.
• Seasonal Pairings: In summer, pair with other fresh salads or grilled corn; in fall, consider roasted squash on the side.
• Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator. This salad is best enjoyed within four days.

FAQ

Conclusion

The Mediterranean Couscous Salad is a delightful dish that brings together fresh ingredients and vibrant flavors. Its versatility allows you to enjoy it in various ways, whether as a main dish or a side. I encourage you to try making it for your next gathering or even a quick lunch at home. You won’t be disappointed!

Mediterranean Couscous Salad

The ultimate summer salad, Mediterranean Couscous Salad is bursting with fresh flavors and vibrant ingredients. This easy weeknight dish combines tender couscous with juicy tomatoes, crunchy cucumbers, and a zesty lemon dressing. It’s perfect for a light lunch or as a side at your next gathering. Make it tonight for a refreshing treat!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 8 servings

Course: Salads, Side Dishes

Cuisine: Mediterranean

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 6 ounces Couscous
• 2 cups Vegetable broth low-sodium
• 1 pint Grape tomatoes halved
• ½ cup English cucumber diced
• ½ cup Kalamata olives sliced
• ½ cup Roasted red peppers thinly sliced
• ½ cup Bell pepper diced (red, yellow, or orange)
• ¼ cup Red onion finely minced
• ¼ cup Feta cheese optional, crumbled
• 1 teaspoon Lemon zest
• ¼ cup Fresh lemon juice
• 1 teaspoon Kosher salt
• 1 tablespoon Fresh minced garlic
• ½ teaspoon Crushed red pepper flakes more or less to taste
• ¼ cup Extra virgin olive oil
• 1 tablespoon Fresh mint minced
• 1 tablespoon Fresh parsley minced

Equipment

• Large Pot
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Cutting Board
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. In a small saucepan, bring the vegetable broth to a rapid boil. Once boiling, stir the couscous into the boiling broth and cover the pan with a tight-fitting lid. Remove the pan from the heat and let sit for 5 to 10 minutes, or until the couscous is tender and fluffy. Let cool to room temperature.
2. While the couscous is cooling, prepare the dressing. In a small bowl, whisk together lemon zest, lemon juice, garlic, salt, and crushed red pepper flakes together. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.
3. Once the couscous is cooled, add the lemon dressing, tomatoes, cucumbers, onion, olives, peppers, and gently stir to distribute among the salad. Cover and chill for at least 30 minutes before serving.
4. Transfer the couscous mixture to a storage container and cover and refrigerate for at least 30 minutes to cool. When ready to serve, fluff with a fork, add the feta, parsley, and mint and toss to combine.

Notes

• Storage: Couscous salad can be stored in an airtight container in the refrigerator for up to 4 days. If the salad appears dry after refrigeration, drizzle with olive oil and fluff with a fork.
• Toppings: Feel free to mix and match toppings as desired. Omit the cheese for a dairy-free couscous salad.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.