Description
This refreshing Mediterranean Couscous Salad is perfect for summer gatherings, combining fluffy couscous with fresh vegetables, tangy Feta cheese, olives, and a zesty lemon vinaigrette. Ideal as a flavorful side dish for outdoor grilling or a light meal on its own.
Ingredients
For the Couscous
- 1 cup water
- ¼ teaspoon salt or to taste
- 1 tablespoon olive oil
- 1 cup uncooked Moroccan couscous (pearl couscous is fine as a substitute)
- ½ tablespoon butter
For the Dressing
- ½ cup olive oil
- 1 teaspoon finely grated lemon zest
- 4-6 tablespoons lemon juice (start with 4 tbsp, add more to taste)
- 1 tablespoon red wine vinegar OR white wine vinegar
- 1 tablespoon runny honey
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder or more to taste
- ½ teaspoon dried oregano or more to taste (or use your favorite fresh or dried herb)
- Salt & pepper to taste
For the Salad
- 1 pint Roma cherry tomatoes, halved (about ½ inch)
- 2 small-medium cucumbers, finely diced (about ¼ inch)
- 1 large yellow bell pepper, finely diced (about ¼ inch)
- 1 small-medium red onion, finely chopped (about ⅛ inch)
- 1 (15-oz) can chickpeas, drained and rinsed
- ½ cup pitted kalamata olives, roughly chopped (or your preferred olive type)
- ½ cup chopped fresh herbs (oregano, parsley, and mint recommended)
- ½ cup crumbled Feta cheese
Instructions
- Cook couscous: Bring water, olive oil, and salt to a boil in a medium saucepan. Once boiling, add the couscous, stir to combine, then cover with a lid. Turn off the heat and let it sit for 5 minutes to absorb the liquid and soften.
- Make dressing: While the couscous is resting, combine olive oil, lemon zest, lemon juice, red or white wine vinegar, honey, Dijon mustard, garlic powder, dried oregano, salt, and pepper in a medium measuring jug. Whisk to emulsify and set aside until ready to use.
- Finish couscous: Remove the lid from the couscous, add the butter, and fluff it thoroughly with a fork to evenly distribute the butter and separate the grains.
- Assemble salad: Transfer the fluffed couscous to a large salad bowl. Add the halved cherry tomatoes, diced cucumbers, diced yellow bell pepper, chopped red onion, drained chickpeas, chopped olives, fresh herbs, and crumbled Feta cheese. Pour the prepared dressing evenly over the salad and toss gently but thoroughly to combine all ingredients.
- Serve or store: Serve the salad immediately for the freshest flavor, or refrigerate covered for up to a day to allow flavors to meld.
Notes
- Moroccan couscous is recommended, but pearl couscous can be used as a substitute.
- Adjust lemon juice and vinegar quantities in the dressing to suit your taste for acidity.
- Use fresh herbs for the best flavor; oregano, parsley, and mint are ideal, but feel free to substitute with your favorites.
- The salad can be made ahead but is best consumed within one day for optimal freshness.
- To keep the salad vegetarian and suitable for certain dietary restrictions, omit honey or replace with agave syrup if vegan.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
