Mediterranean Couscous Salad

The first time I made this couscous salad was during a heatwave when even turning on the stove felt like a mistake. I had friends coming over for a rooftop sunset gathering and needed something that could sit out without wilting. That night became legendary because nobody could stop talking about how the flavors seemed to bloom with every bite.

My neighbor Sarah brought this to our annual block party last summer, and I must have asked her for the recipe three times before I finally wrote it down. Now it is my go-to for potlucks because people always assume it came from a restaurant.

Ingredients

• 1 cup couscous: The tiny pasta pearls absorb flavors beautifully and cook faster than any grain I know
• 1 cup boiling water: Hot water magically plumps the couscous without any active cooking time
• 1/2 tsp salt: Just enough to season the grains from the inside out
• 1 cup cherry tomatoes halved: Their sweetness balances the tangy dressing perfectly
• 1 small cucumber diced: Adds crunch and keeps everything tasting fresh
• 1 red bell pepper diced: Brings a sweetness that pairs wonderfully with the savory olives
• 1/4 small red onion finely chopped: A little sharpness goes a long way here
• 1/4 cup Kalamata olives pitted and sliced: These briny gems are the soul of Mediterranean cooking
• 1/4 cup feta cheese crumbled optional: Creamy tang that makes even skeptics love this salad
• 1/4 cup fresh parsley chopped: Fresh herbs are nonnegotiable for that garden flavor
• 2 tbsp fresh mint chopped: The secret ingredient that makes this sing
• 3 tbsp extravirgin olive oil: Use the good stuff since it is the backbone of the dressing
• Juice of 1 lemon: Bright acidity that wakes up every vegetable
• 1 garlic clove minced: One clove is plenty because it will mellow as the salad sits
• 1/2 tsp dried oregano: Dried oregano actually has a more concentrated flavor than fresh
• Freshly ground black pepper to taste: Finish with a generous grind for warmth

Instructions

Cook the couscous:

Place the couscous and salt in a large heatproof bowl then pour the boiling water over it. Give it a quick stir cover the bowl tightly and let it sit undisturbed for 5 minutes until the water is completely absorbed. Fluff it with a fork and let it cool while you prep the vegetables.

Whisk the dressing:

In a small bowl combine the olive oil lemon juice garlic oregano and black pepper. Whisk until emulsified which should only take about 30 seconds.

Combine the vegetables:

Add the tomatoes cucumber bell pepper red onion olives parsley and mint to the cooled couscous. Toss everything together gently so the herbs do not get bruised.

Dress the salad:

Pour the dressing over the salad and toss until every grain is coated. The couscous will drink up the dressing as it sits.

Add the finishing touches:

Fold in the crumbled feta if using and give it one final light toss. Taste and adjust the seasoning with more lemon juice or salt as needed.

Serve it up:

This can be served immediately at room temperature or chilled for at least an hour. The flavors actually improve if it has time to marinate.

Save

Last summer I made this for my sisters birthday picnic and her husband who claims to hate couscous went back for thirds. Sometimes the simplest dishes are the ones that surprise us the most.

Making It Your Own

I have discovered that grilled vegetables add incredible depth to this salad. When corn is in season I cut kernels right off the cob and toss them in for sweetness.

Serving Suggestions

This salad holds up beautifully next to grilled fish or lamb but it is substantial enough to stand alone as a light lunch. Sometimes I serve it in hollowed out tomato halves for a stunning presentation.

Storage and Meal Prep

The salad keeps well in the refrigerator for up to three days though I recommend adding the feta just before serving if you are meal prepping. The vegetables stay crisp because the dressing is light and the couscous never gets mushy.

• Store in an airtight container to prevent the couscous from drying out
• Bring to room temperature before serving for the best texture
• Add fresh herbs right before serving to keep their bright green color

Save

This is the kind of recipe that reminds me why I fell in love with cooking in the first place. Simple ingredients treated with respect can become something magical.

Recipe Questions & Answers

→ How do I fluff couscous properly?

After soaking couscous in boiling water, gently use a fork to separate the grains, preventing clumps and ensuring a light texture.

→ Can I prepare this salad in advance?

Yes, it can be made up to one day ahead. Flavors deepen over time, making it even more delicious when chilled before serving.

→ What variations can enhance this dish?

Adding chickpeas or grilled proteins like chicken complements the salad with extra texture and nutrition.

→ How do fresh herbs affect the flavor profile?

Parsley and mint add brightness and a refreshing aroma, balancing the rich olive oil and tangy lemon dressing.

→ Is feta necessary for this dish?

Feta is optional; it adds a creamy, salty contrast, but can be omitted or replaced with plant-based alternatives for vegan preferences.