Mediterranean Couscous Salad
Fluffy pearl couscous tossed with crisp cucumber, juicy cherry tomatoes, briny kalamata olives, creamy feta, and a bright lemon-herb vinaigrette. This fresh and satisfying spring dinner is ready in just 20 minutes and perfect for meal prep or potlucks.
Equipment
- medium saucepan
- Large Mixing Bowl
- whisk
- chef's knife
Ingredients
- 1 1/2 cups pearl couscous (Israeli couscous)
- 1 3/4 cups water or vegetable broth
- 1 tbsp olive oil (for cooking)
- 1 tsp salt (for cooking water)
- 1 English cucumber, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and halved
- 1/2 red onion, finely diced
- 6 oz block feta cheese, crumbled
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup sun-dried tomatoes, chopped (optional)
- 3 tbsp toasted pine nuts (optional)
- 2 large lemons, juiced
- 1 lemon, zested
- 4 tbsp extra-virgin olive oil
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1 tsp honey or maple syrup
- 1/2 tsp salt (for vinaigrette)
- 1/4 tsp black pepper
- pinch red pepper flakes
Instructions
- Toast pearl couscous in a dry saucepan over medium heat for 2–3 minutes until lightly golden and fragrant.
- Add water or broth, olive oil, and salt. Bring to a boil, reduce to simmer, cover, and cook 8–10 minutes until liquid is absorbed.
- Fluff couscous with a fork and allow to cool to room temperature.
- Whisk together lemon juice, lemon zest, olive oil, garlic, oregano, honey, salt, pepper, and red pepper flakes until emulsified.
- Drizzle one-third of the vinaigrette over slightly warm couscous and toss gently.
- Add cucumber, tomatoes, olives, red onion, sun-dried tomatoes, and most of the herbs. Pour remaining vinaigrette and toss thoroughly.
- Fold in crumbled feta gently to maintain texture.
- Rest 20 minutes if time allows. Garnish with remaining herbs and toasted pine nuts before serving.
Notes
Use pearl (Israeli) couscous for best texture. Salt cooking water generously. Allow couscous to cool before fully dressing. Add feta and fresh herbs just before serving for optimal texture and flavor.