Mediterranean Couscous Salad Recipe
This Mediterranean Couscous Salad is light, delicious and very refreshing, packed with vegetables and flavor. It’s very easy to make and it takes just a few minutes to bring it to your table for a light lunch, or a healthy side dish.
Couscous is a staple in Mediterranean cuisine. It’s the perfect summer dish, and it’s packed with delicious and refreshing veggies like chickpeas, onions, cucumber and tomato. It’s also very easy to customize to your liking with different ingredients or flavors. Serve it on its own as a light lunch, or as parts of a bigger meal or BBQ, pairing it with Chicken Gyros, or The Best Chicken Patties.
Video Recipe 📹
Watch the full video recipe to learn how to make this easy Couscous salad recipe.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love This Recipe
- Versatile:Â Customize it with your favorite ingredients, serve it as a lunch, or dinner, bring it to potlucks or summer BBQs. You can enjoy it in so many ways!
- Simple Ingredients:Â All the ingredients are easy to find and can be easily used for many recipes, for minimal waste.
- Quick to Prepare:Â From start to finish, you can have this delicious couscous salad on your table in 15 minutes.
- Easy to Make:Â There’s minimal prep and minimal cooking. You only need to chop the ingredients and assemble!
What is Couscous
Couscous is a traditional North African dish, popular in the Mediterranean region, made from tiny granules of steamed and dried semolina, often served with vegetables, spices, and broths. While its exact origin is unclear, it is widely associated with Berber cuisine. Over time, variations of couscous have emerged, such as Israeli couscous (ptitim), which was developed in Israel as a toasted pasta product rather than a rolled semolina grain. Another variation, Pearl Couscous, features larger, rounder semolina pasta, giving it a distinct chewy texture compared to traditional couscous.
Substitutions and Variations
You can customize this recipe for couscous salad in many different ways. Use our suggestions for delicious results.
- More Protein: Add shredded chicken or grilled chicken breast, grilled salmon, shrimps, or tofu, to add extra protein to the dish.
- Couscous: You can also use pearl couscous for a different texture, or use a different grain such as bulgur, or quinoa.
- Different Veggies: Feel free to swap, add, or substitute the vegetables with your favorite ones. You can use carrots, shallots, peppers, jalapenos, beans, or more.
- Cheese: You can add crumbles Feta, or grilled Halloumi on top for a cheesy addition.
- Spices: You can add more spices to customize the flavor of the couscous salad, such as curry powder, paprika, or use a couscous spice mix.
Tips and Tricks
- For extra flavor, you can use chicken or vegetable stock instead of water.
- Make sure to fluff the couscous after the resting time to separate well the grains.
- Serve it room temperature for the best flavor, or you can keep it in the fridge for a refreshing and cooler dish.
- Use fresh herbs and high quality ingredients for the best flavor and result.
Make Ahead and Storage
You can make the couscous salad with cucumber and tomato ahead of time and keep covered in the fridge for up to 3 days.
Store leftovers in the fridge for up to 3 days. Freezing is not recommended.
More Salad Recipes
Couscous Salad Recipe
Ingredients
For the salad:
- 1 cup (170 g) Instant couscous
- 1 cup (240 ml) Hot water
- ½ teaspoon Salt
- ½ teaspoon Cumin
- 1 Red onion chopped
- 7 oz (200 g) Cherry tomatoes quartered
- 1 Cucumber diced
- 1 Bell pepper diced
- 1 can (300 g) Chickpeas drained
- â…“ cups Olives
- ¼ bunch Mint chopped
For the dressing:
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Make the salad: In a large bowl, mix couscous, salt and cumin.
- Add hot water, cover and set aside for preparing the vegetables.
- Before adding the vegetables fluff the couscous with a fork.
- Add chopped onion, cherry tomatoes, cucumber, bell pepper, chickpeas, olives and chopped mint.
- Make the dressing: In a small bowl whisk olive oil, lemon juice, salt and pepper.
- Pour over the salad and mix until well combined. Serve!
Video
Notes
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- Best couscous: Fine Moroccan couscous is perfect for salads as it’s light, fluffy, quick to prepare, and absorbs flavors beautifully.Â
- Watch the Video Recipe – For a better understanding of the recipe, I recommend watching the step-by-step video tutorial to achieve the best result.
- Check the FAQs – If you have any questions about ingredient substitutions, cooking methods, or storage tips, be sure to check the FAQs section located under the recipe card.
- Make-Ahead & Storage Tips – You can make the couscous salad with cucumber and tomato ahead of time and keep covered in the fridge for up to 3 days. Store leftovers in the fridge for up to 3 days. Freezing is not recommended.
- Can I Use Different ingredients? – Yes, you can customize the recipe with your favorite ingredients. Make sure to check also the substitutions and variations sections in the post above.
- Tip: For extra flavor, you can use chicken or vegetable stock instead of water. Make sure to fluff the couscous after the resting time to separate well the grains.
Nutrition
Common Questions
Yes. As it is, this recipe is vegan.
You can use your favorite couscous: traditional, fine couscous, course couscous, pearl couscous, or even whole wheat couscous.
Use the correct liquid quantity as mentioned in the recipe card, and let it absorb it slowly. Do not overcook or add too much liquid.
Absolutely! Couscous salad is best when served cold or at room temperature, making it perfect for meal prep, picnics, or potlucks.
perfect summer salad. My family loved it.