Mediterranean Couscous Salad (Printable Version)

Fluffy couscous combined with fresh vegetables and zesty lemon-herb dressing offers a bright, light meal option.

# What You 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 small cucumber, diced
06 - 1 red bell pepper, diced
07 - 1/4 small red onion, finely chopped
08 - 1/4 cup Kalamata olives, pitted and sliced
09 - 1/4 cup feta cheese, crumbled

→ Herbs

10 - 1/4 cup fresh parsley, chopped
11 - 2 tablespoons fresh mint, chopped

→ Dressing

12 - 3 tablespoons extra-virgin olive oil
13 - Juice of 1 lemon
14 - 1 garlic clove, minced
15 - 1/2 teaspoon dried oregano
16 - Freshly ground black pepper, to taste

# How To Make It:

01 - Place couscous and salt in a large heatproof bowl. Pour boiling water over couscous, stir once, cover tightly, and let stand for 5 minutes until liquid is absorbed. Fluff with a fork and allow to cool completely.
02 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, minced garlic, dried oregano, and black pepper until emulsified.
03 - Add cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, parsley, and mint to the cooled couscous. Toss gently to distribute ingredients evenly.
04 - Pour the lemon-herb dressing over the salad and toss until all ingredients are well coated.
05 - Add crumbled feta cheese and toss lightly to combine. Taste and adjust seasoning with additional salt or pepper if needed.
06 - Serve immediately at room temperature or refrigerate for at least 1 hour to serve chilled. Flavors develop and improve when allowed to marinate.

# Expert Suggestions:

01 -
  • Everything comes together in under 30 minutes but tastes like you spent all day preparing
  • The dressing doubles as a marinade so the salad actually gets better overnight
  • Perfect for those days when you want something substantial but not heavy
02 -
  • Letting the salad rest for at least 30 minutes before serving transforms it completely
  • The couscous will absorb dressing as it sits so add a splash more olive oil before serving leftovers
  • Chopping everything into uniform pieces ensures every bite has the perfect balance
03 -
  • Toasting the couscous in a dry pan for 2 minutes before adding water gives it a nutty depth
  • Double the dressing and save half for drizzling over the salad just before serving

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