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Light Mediterranean couscous salad in a white serving bowl with feta chickpeas Kalamata olives cucumber and fresh herbs

Light Mediterranean Couscous Salad

A fresh and vibrant Mediterranean couscous salad packed with crisp vegetables, chickpeas, Kalamata olives, feta cheese, and fragrant herbs, all tossed in a bright lemon vinaigrette. Ready in as little as 25 minutes and even better the next day.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup quick-cooking couscous Near East brand recommended
  • 1 cup water
  • 0.5 tsp coarse salt for cooking couscous
  • 2 tbsp olive oil for cooking couscous
  • 0.5 cup red bell pepper diced into 1/2-inch pieces, patted dry
  • 0.5 cup English cucumber diced into 1/2-inch pieces, patted dry
  • 0.5 cup Roma tomatoes diced into 1/2-inch pieces, patted dry
  • 0.5 cup chickpeas rinsed and drained
  • 0.5 cup Kalamata olives sliced, pitted in brine preferred
  • 0.25 cup red onion finely chopped
  • 2 tbsp crumbled feta cheese plus extra for garnish. Omit for vegan version.
  • 1 tsp fresh parsley finely chopped
  • 1 tsp fresh basil finely chopped
  • 1 tsp fresh mint finely chopped
  • 0.25 tsp dried oregano
  • 3 tbsp olive oil good quality extra virgin, for dressing
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest grated
  • 1 tbsp red wine vinegar
  • 0.25 tsp black pepper for dressing
  • 0.25 tsp coarse salt for dressing

Equipment

  • Medium saucepan with lid
  • Large mixing bowl
  • Small bowl for dressing
  • Whisk
  • Fork for fluffing couscous

Method
 

  1. Bring water, salt, and olive oil to a boil in a medium saucepan over high heat. Add couscous and stir quickly. Turn off heat, cover, and let stand 5 minutes. Fluff with a fork and transfer to a large bowl. Refrigerate 10 to 15 minutes to cool completely and reach 25 minute total time. Without fridge cooling, allow up to 40 minutes total.
  2. Make the lemon dressing: whisk together lemon zest, lemon juice, red wine vinegar, salt, and pepper in a small bowl. Slowly drizzle in olive oil while whisking until dressing thickens slightly. Taste and adjust seasoning. Set aside.
  3. Once couscous is completely cool, add patted-dry diced tomatoes, cucumber, red bell pepper, chickpeas, red onion, Kalamata olives, feta, parsley, mint, basil, and dried oregano. Stir gently until evenly combined. Do not add vegetables to warm couscous or they will wilt.
  4. Pour lemon dressing over salad and toss gently to coat. Taste and adjust seasoning. Garnish with extra crumbled feta and fresh herbs. Serve immediately or refrigerate until ready.

Notes

Make the dressing first and let it rest while couscous cools for best flavor. Pat all vegetables dry after washing to prevent a watery salad. Let couscous cool completely before adding vegetables. For meal prep, store dressing separately and toss just before serving. If salad seems dry after refrigeration, drizzle with extra olive oil and lemon juice. Let sit at room temperature 15 minutes before serving from cold. Omit feta for a vegan version. Stores up to 4 days in an airtight container. Flavors improve overnight.