Mediterranean Couscous Salad (Print Version)
Fluffy couscous mixed with fresh veggies, feta, olives, and a zesty lemon-olive oil dressing.
# What You 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
# Directions:
01 - Combine couscous, olive oil, and salt in a large bowl. Pour in boiling water, cover tightly, and let sit for 5 minutes. Fluff with a fork and allow to cool to room temperature.
02 - Whisk together extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, black pepper, and salt in a small bowl until well combined.
03 - Add cherry tomatoes, cucumber, red onion, bell pepper, parsley, mint, feta cheese, and olives to the cooled couscous. Pour dressing over the mixture.
04 - Gently toss all ingredients until evenly coated with dressing. Adjust seasoning as needed.
05 - Serve immediately or refrigerate for 30 minutes to enhance flavors before serving.
# Expert Tips:
01 -
- It comes together in under 30 minutes, which means you can make it while your guests are arriving.
- The flavors actually improve as it sits, making it perfect for meal prep or bringing anywhere.
- It's naturally vegetarian but hearty enough that no one misses meat, and it pairs beautifully with grilled fish if you want to add protein.
02 -
- Never add the dressing to warm couscous—the heat will separate the oil and lemon juice, and the vegetables will start to break down, making the whole thing look sad and soggy.
- If you're making this ahead, keep the dressing separate and toss it in just before serving, unless you're actually planning to let it sit for flavors to meld, in which case toss everything together and it'll keep for 2 days in the fridge.
03 -
- Use the best olive oil you have for the dressing—it's one of only a few ingredients, so it truly matters, and you'll taste the difference immediately.
- Mince your garlic very finely or even mash it into a paste with a bit of salt before whisking it into the dressing, so you get the flavor without biting into raw garlic pieces.