Mediterranean Couscous Salad (Printable Version)
Fluffy couscous mixed with fresh veggies, feta, olives, and a lemony olive oil dressing for a bright dish.
# What You'll Need:
→ Grains
01 - 1 cup couscous
02 - 1 cup boiling water
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
→ Vegetables & Herbs
05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - 1/2 red onion, finely diced
08 - 1/2 cup red bell pepper, diced
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped
→ Cheese & Olives
11 - 1/2 cup feta cheese, crumbled
12 - 1/3 cup Kalamata olives, pitted and sliced
→ Dressing
13 - 3 tablespoons extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 teaspoon Dijon mustard
16 - 1 garlic clove, minced
17 - 1/2 teaspoon dried oregano
18 - 1/4 teaspoon freshly ground black pepper
19 - Salt to taste
# How to Make It:
01 - In a large bowl, combine couscous, 1 tablespoon olive oil, and 1/2 teaspoon salt. Pour in boiling water, cover tightly with a plate or plastic wrap, and let sit for 5 minutes. Fluff with a fork and allow to cool to room temperature.
02 - In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, oregano, black pepper, and a pinch of salt until emulsified.
03 - Add cherry tomatoes, cucumber, red onion, red bell pepper, parsley, mint, crumbled feta, and sliced Kalamata olives to the cooled couscous. Pour the dressing over the mixture.
04 - Gently toss all ingredients until well combined. Taste and adjust seasoning as needed.
05 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld before serving.
# Expert Insights:
01 -
- It comes together in less than half an hour, which means you can go from craving to eating without much fuss.
- The flavors actually get better if you let it sit for a bit, so it's perfect for meal prep or bringing somewhere.
- It tastes like summer even when you're making it in winter, and it works for vegetarians and meat eaters at the same table.
02 -
- The couscous must be completely cool before you add the vegetables and dressing, or everything will get soggy and warm—this is the one non-negotiable step.
- Don't dress the salad too far in advance unless you're okay with a softer texture; the vegetables will release water over time and make it wetter.
03 -
- Toast your couscous in the bowl with the olive oil for a minute before adding the water to deepen its flavor and make it taste a little less plain.
- Cut your vegetables and prep everything before you start cooking the couscous so you're not rushing at the end, and the couscous has maximum time to cool.