Mediterranean Couscous Salad

This couscous salad has a combination of Mediterranean flavors with olives, cucumbers, fresh herbs, feta cheese, and a tangy dressing. It’s a great side dish for potlucks, picnics, BBQs, and other summer get-togethers!

a scoop of Mediterranean couscous salad.

It’s summer salad season, so it’s time for a new recipe primed for all the summer parties. This Mediterranean couscous salad is the perfect take-along side dish when you need something to share. It serves a good amount of people, it’s easy to make, and you can prep it ahead so it’s ready to go.

How to Make It

You can use your favorite kind of couscous in this recipe, but I like the instant kind that cooks in five minutes. It makes things very easy. While it cooks, you can prepare the rest of the salad – from there, toss it all together and serve it with all of your favorite summer main dishes.

More Summer Sides

Orzo Pasta Salad | Green Bean Potato Salad | Mexican Fruit Salad | Black Bean Corn Salad

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Mediterranean Couscous Salad

a scoop of Mediterranean couscous salad.

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  • Author: April Anderson
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Mix
  • Cuisine: American

Ingredients

Scale

For the Salad

  • 1 cup water
  • 1 ½ teaspoons olive oil
  • 1/4 teaspoon kosher salt
  • 1 cup instant couscous
  • 1 (15.5-ounce) can garbanzo beans, drained and rinsed
  • 1 large English cucumber, diced
  • 1 bell pepper, diced
  • 1 pint cherry tomatoes, halved
  • ½ cup crumbled feta cheese
  • ½ cup kalamata olives, sliced
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint

For the Dressing

  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Combine the water, 1 and 1/2 teaspoons of olive oil, and 1/4 teaspoon of salt in a small saucepan. Bring the mixture to a boil, remove the pan from the heat, and mix in the couscous. Cover the pot for five minutes, and then fluff the couscous with a fork. Transfer the couscous to a large bowl to cool.
  2. Whisk all of the dressing ingredients in a small bowl and set it aside.
  3. Once the couscous has cooled to room temperature, add the garbanzo beans, cucumber, bell pepper, tomatoes, feta, olives, parsley, and mint to the bowl. Pour the dressing over the top and toss to combine so everything is evenly coated. You can serve the salad right away or chill it for several hours before serving.

Notes

If you make the salad ahead, give it a good stir before you serve it. I think it’s best within a day of making it, but leftovers will keep for a day or so longer. The salad will get drier the longer it sits in the fridge.

 

Nutrition

  • Calories: 247
  • Sugar: 4.1g
  • Sodium: 340mg
  • Fat: 11.9g
  • Saturated Fat: 2.8g
  • Unsaturated Fat: 8.3g
  • Trans Fat: 0g
  • Carbohydrates: 29.3g
  • Fiber: 4.7g
  • Protein: 7.3g
  • Cholesterol: 8.3mg

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

couscous salad in a bowl.

If you want a new summer salad to try, I hope you try this one! It’s loaded with fresh flavors perfect for the summer. Enjoy!

Happy salad-making,

April

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