This couscous salad is quick to prepare, endlessly customizable, and packed with vibrant Mediterranean flavors. It’s light yet satisfying, rich in texture, and a great way to sneak in lots of fresh vegetables. The couscous soaks up the zesty dressing, making every bite flavorful. Whether you’re looking for a simple lunch or a colorful addition to your dinner table, this salad fits the bill.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Couscous
Boiling water or vegetable broth
Cherry tomatoes, halved
Cucumber, diced
Red bell pepper, diced
Red onion or green onions, finely chopped
Fresh parsley, chopped
Fresh mint or basil (optional), chopped
Olive oil
Lemon juice
Garlic, minced
Salt
Black pepper
Crumbled feta cheese (optional)
Directions
In a heatproof bowl, pour boiling water or vegetable broth over the couscous, cover, and let sit for 5–10 minutes until absorbed.
Fluff the couscous with a fork to separate the grains. Let it cool slightly.
Add the tomatoes, cucumber, bell pepper, onion, parsley, and mint or basil to the couscous.
In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Sprinkle with feta cheese if using and serve immediately or chill before serving.
Servings and timing
This recipe serves 4–6 people. Prep time: 10 minutes Cook time: 5 minutes Total time: 15 minutes
Variations
Add chickpeas or grilled chicken for extra protein.
Mix in sun-dried tomatoes, olives, or capers for a Mediterranean twist.
Use pearl couscous (Israeli couscous) for a chewier texture.
Try a different dressing like balsamic vinaigrette or a yogurt-based sauce.
Include roasted vegetables like zucchini or eggplant for a heartier dish.
Storage/Reheating
Store couscous salad in an airtight container in the refrigerator for up to 4 days. Best served cold or at room temperature. No reheating is necessary, though it can be warmed slightly if preferred. If making ahead, add herbs and cheese just before serving for the freshest flavor.
FAQs
Is couscous a grain or pasta?
Couscous is a type of tiny pasta made from semolina wheat, often mistaken for a grain.
Can I use whole wheat couscous?
Yes, whole wheat couscous is a great option for added fiber and nutrients.
How do I keep couscous from clumping?
Fluff it with a fork after it steams and avoid overcooking.
Is couscous salad served hot or cold?
It can be served either way, but it’s typically enjoyed chilled or at room temperature.
Can I make this salad ahead of time?
Yes, it’s perfect for making in advance. Just add fresh herbs and cheese before serving.
What can I use instead of couscous?
Quinoa, bulgur, or orzo can be used as substitutes depending on your preference.
Is couscous salad gluten-free?
No, couscous contains wheat. Use quinoa for a gluten-free alternative.
Can I freeze couscous salad?
Freezing is not recommended due to the fresh vegetables and herbs.
What proteins go well with couscous salad?
Grilled chicken, shrimp, chickpeas, or tofu pair well with this salad.
What dressing works best?
A simple lemon-olive oil vinaigrette is classic, but you can try adding Dijon mustard or a touch of honey for extra flavor.
Conclusion
Couscous salad is a fresh, fast, and flexible dish that’s perfect for any occasion. Whether you’re serving it as a side or making it a meal, it offers a satisfying mix of textures and flavors. With its quick cooking time and endless possibilities for add-ins, this salad is sure to become a staple in your kitchen
Couscous salad is a light, fluffy, and refreshing dish made with tender couscous, colorful vegetables, fresh herbs, and a zesty lemon-garlic dressing. It’s quick to make, highly customizable, and perfect served warm or chilled.
Ingredients
1 cup couscous
1 cup boiling water or vegetable broth
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/4 cup red onion or green onions, finely chopped
1/4 cup fresh parsley, chopped
2 tbsp fresh mint or basil, chopped (optional)
3 tbsp olive oil
2 tbsp lemon juice
1 clove garlic, minced
Salt and black pepper, to taste
1/4 cup crumbled feta cheese (optional)
Instructions
In a heatproof bowl, pour boiling water or vegetable broth over couscous. Cover and let sit for 5–10 minutes until liquid is absorbed.
Fluff couscous with a fork and let cool slightly.
Add cherry tomatoes, cucumber, red bell pepper, onion, parsley, and mint or basil to the couscous.
In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Sprinkle with feta cheese if using and serve immediately or chill before serving.
Notes
Add chickpeas or grilled chicken for extra protein.Use pearl couscous for a chewier texture.For a Mediterranean twist, mix in sun-dried tomatoes, olives, or capers.Best served cold or at room temperature, but can be warmed slightly if preferred.Add herbs and cheese just before serving for the freshest flavor.
