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–+ servings
Couscous Salad

Refreshing Couscous Salad: Easy, Healthy, and Flavor-Packed

This Mediterranean Couscous Salad is a vibrant, healthy dish packed with fresh vegetables and zesty flavors, perfect for meal prep and gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Couscous
  • 1 cup Couscous Substitute with quinoa for a gluten-free option.
  • 1 cup Vegetable Broth Using broth enhances flavor.
For the Veggies
  • 1 cup Cherry Tomatoes Regular diced tomatoes can be a substitute.
  • 1 cup Cucumber Any variety works beautifully.
  • 1/4 cup Red Onion Green onions can provide a milder alternative.
  • 1 cup Bell Pepper Roasted red peppers create a smoky flavor.
  • 1/4 cup Kalamata Olives Can be omitted or replaced with green olives.
  • 1/4 cup Fresh Parsley Cilantro can serve as a substitute.
  • 1/4 cup Fresh Mint Feel free to omit if unavailable.
For the Dressing
  • 1/2 cup Feta Cheese Replace with dairy-free feta or omit for a lighter dish.
  • 1/4 cup Extra Virgin Olive Oil Always opt for high-quality oil.
  • 2 tablespoons Lemon Juice Freshly squeezed juice will give the best results.
  • 1 clove Minced Garlic Can reduce or omit based on preference.
  • 1 teaspoon Dried Oregano Adjust the quantity based on taste.
  • Salt To taste.
  • Black Pepper To taste.

Equipment

  • Medium Saucepan
  • Large mixing bowl
  • baking sheet
  • whisk

Method
 

Step‑by‑Step Instructions
  1. In a medium saucepan, bring 1 cup of vegetable broth to a rolling boil over medium heat.
  2. Remove the saucepan from heat and stir in 1 cup of couscous. Cover tightly and steam for 5 minutes.
  3. Uncover and fluff the couscous with a fork, then spread it onto a baking sheet to cool.
  4. Dice 1 cup each of cherry tomatoes, cucumber, and bell pepper, and 1/4 cup of finely chopped red onion. Set aside in a large mixing bowl.
  5. In a separate bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of lemon juice, and 1 minced garlic clove. Add 1 teaspoon of dried oregano, and season with salt and black pepper.
  6. Once the couscous has cooled, transfer it to the bowl with the chopped vegetables. Add 1/2 cup of crumbled feta cheese and pour the dressing over the mixture.
  7. Gently toss until evenly coated and refrigerate for at least 30 minutes.
  8. After chilling, toss again and season to taste before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 400mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 1.5mg

Notes

This salad is great for meal prep and can be customized with your favorite vegetables or proteins like grilled chicken or chickpeas.

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