Mediterranean Couscous Salad (Printable View)
Fluffy couscous tossed with crisp veggies, tangy feta, and olives in a zesty lemon dressing.
# What You Need:
→ Grains
01 - 1 cup couscous
02 - 1 cup boiling water
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
→ Vegetables & Herbs
05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - 1/2 red onion, finely diced
08 - 1/2 cup red bell pepper, diced
09 - 1/4 cup fresh parsley, chopped
10 - 2 tbsp fresh mint, chopped
→ Cheese & Olives
11 - 1/2 cup feta cheese, crumbled
12 - 1/3 cup Kalamata olives, pitted and sliced
→ Dressing
13 - 3 tbsp extra-virgin olive oil
14 - 2 tbsp fresh lemon juice
15 - 1 tsp Dijon mustard
16 - 1 garlic clove, minced
17 - 1/2 tsp dried oregano
18 - 1/4 tsp freshly ground black pepper
19 - Salt to taste
# How-To Steps:
01 - In a large bowl, combine the couscous, 1 tablespoon olive oil, and 1/2 teaspoon salt. Pour the boiling water over the mixture, cover tightly with plastic wrap or a plate, and let sit for 5 minutes. Fluff the couscous with a fork and allow it to cool to room temperature.
02 - In a small bowl, whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, oregano, black pepper, and a pinch of salt until well emulsified.
03 - Add the cherry tomatoes, cucumber, red onion, bell pepper, parsley, mint, feta cheese, and olives to the cooled couscous.
04 - Pour the dressing over the salad mixture. Toss gently until everything is evenly coated. Taste and adjust seasoning with salt or pepper if needed.
05 - Serve immediately or chill for 30 minutes to allow the flavors to meld together.
# Expert Advice:
01 -
- It comes together in barely 30 minutes and tastes even better after it's been sitting in the fridge for a while.
- The couscous absorbs all that tangy dressing without getting mushy, which is honestly the dream.
- You can toss in whatever vegetables you have on hand and it always turns out vibrant and fresh.
02 -
- Never skip cooling the couscous—I learned this the hard way when I tossed warm grains with cool vegetables and ended up with a mushy, separated mess.
- The dressing should taste a bit strong and acidic on its own because the couscous will mellow it out and absorb those flavors over time.
03 -
- Toast your couscous in a dry pan for 30 seconds before adding the water if you want a slightly nuttier, more complex flavor.
- Make the dressing first and let it sit while you prep vegetables—the flavors deepen and the garlic becomes less raw-tasting.