Mediterranean Couscous Salad (Printable)

Fluffy couscous with crisp vegetables and fresh herbs, dressed in lemon and olive oil.

# What You'll Need:

→ Grains

01 - 1 cup couscous
02 - 1 cup boiling water
03 - 1/2 teaspoon salt

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 medium cucumber, diced
06 - 1 red bell pepper, diced
07 - 1/4 cup red onion, finely chopped
08 - 1/4 cup Kalamata olives, pitted and sliced

→ Fresh Herbs

09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped

→ Cheese (optional)

11 - 1/3 cup feta cheese, crumbled

→ Dressing

12 - 3 tablespoons extra virgin olive oil
13 - 2 tablespoons fresh lemon juice
14 - 1 teaspoon Dijon mustard
15 - 1 garlic clove, minced
16 - 1/2 teaspoon dried oregano
17 - Salt and black pepper, to taste

# Directions:

01 - Place couscous and salt in a large heatproof bowl. Pour in boiling water, cover, and let stand for 5 minutes. Fluff couscous with a fork and let cool to room temperature.
02 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, dried oregano, salt, and pepper until emulsified.
03 - Add cherry tomatoes, cucumber, bell pepper, red onion, olives, parsley, and mint to the cooled couscous. Drizzle with dressing and toss to combine.
04 - Gently fold in feta cheese, if using. Taste and adjust seasoning with additional salt and pepper if needed.
05 - Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It comes together in under 20 minutes with barely any cooking
  • The flavors actually get better after sitting in the fridge for hours
  • Its a crowd-pleaser that works for picnics, barbecues, or weeknight dinners
02 -
  • Let the couscous cool completely before adding the dressing, otherwise it will absorb all the liquid and become gummy
  • The salad needs at least 30 minutes in the refrigerator for the flavors to really marry together
03 -
  • Toasting the couscous in a dry pan for 2 minutes before adding water adds a subtle nutty flavor
  • Let the dressed salad sit at room temperature for 15 minutes before serving if it has been refrigerated

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