Mediterranean Couscous Salad

Name: Mediterranean Couscous Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cup couscous; 1 1/4 cups vegetable broth; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 red bell pepper, diced; 1/2 red onion, finely chopped; 1/4 cup Kalamata olives, pitted and sliced; 1/4 cup parsley, chopped; 1/4 cup feta cheese, crumbled (optional); Salt and pepper to taste; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon dried oregano; 1 clove garlic, minced; Salt and pepper to taste

Highlighted under: Global Plate Classics

I love making this Mediterranean Couscous Salad because it’s light, refreshing, and incredibly versatile. Whether I’m prepping for a summer picnic or just looking for a quick weeknight dinner, this salad always hits the spot. The fluffy couscous paired with crunchy vegetables and zesty dressing creates a colorful dish that is not only delicious but also a feast for the eyes. And the best part? It’s ready in just a few minutes, making it perfect for busy days when I still want to eat something healthy and satisfying.

Created by

Freya Cooper

Last updated on 2026-02-01T17:21:35.612Z

I first discovered Mediterranean Couscous Salad during a sunny trip to the Mediterranean coast. The vibrant flavors and fresh ingredients inspired me to recreate it at home. I experimented with different vegetables and herbs, ultimately finding a combination that brings happiness to my plate.

What I love most about this salad is how adaptable it is. You can use whatever vegetables you have on hand or even add some grilled chicken or feta for extra flavor. I also found that letting it chill in the fridge for a bit allows all the flavors to meld beautifully.

Why You'll Love This Mediterranean Couscous Salad
Bursting with fresh, vibrant flavors
Quick and easy to prepare in under 20 minutes
Versatile – great as a side dish or main course

Flavorful Ingredient Insights

The foundation of this Mediterranean Couscous Salad is the fluffy couscous, which emerges beautifully when cooked in vegetable broth instead of water. This simple swap enhances the flavor profile and adds depth to the dish. Opt for whole wheat couscous for a nutty flavor and added health benefits, or quinoa as a gluten-free alternative, which pairs well with the zesty dressing and fresh ingredients.

Fresh vegetables play a pivotal role in the salad’s success. The crunch of the cucumber and the sweetness of cherry tomatoes provide a beautiful textural contrast, while the red onion adds a palpable zing. When selecting your ingredients, try to use in-season vegetables for maximum flavor and freshness; heirloom tomatoes in summer can elevate the dish even further.

Making the Most of Your Dressing

The dressing is where the magic truly happens in this salad. The combination of olive oil and lemon juice not only adds brightness but also helps to coat the couscous and vegetables, making every bite flavorful. Feel free to experiment with the dressing—add a splash of balsamic vinegar for a sweeter note, or a pinch of red pepper flakes if you're in the mood for a kick.

If you're preparing this salad ahead of time, consider keeping the dressing separate until just before serving to maintain the crunch of the vegetables. A quick toss just before serving helps everything absorb the dressing, ensuring each bite is as refreshing as the first.

Ingredients

Gather the following ingredients to create this delightful salad:

Salad Ingredients

1 cup couscous
1 1/4 cups vegetable broth
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/2 red onion, finely chopped
1/4 cup Kalamata olives, pitted and sliced
1/4 cup parsley, chopped
1/4 cup feta cheese, crumbled (optional)
Salt and pepper to taste

Dressing Ingredients

3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 clove garlic, minced
Salt and pepper to taste

Once you have all the ingredients, you’re ready to start making your salad!

Instructions

Follow these steps to create your Mediterranean Couscous Salad:

Cook the Couscous

In a pot, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Prepare the Vegetables

While the couscous is cooking, chop the cherry tomatoes, cucumber, red bell pepper, and red onion. Place them in a large mixing bowl.

Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper.

Combine Ingredients

Once the couscous has cooled slightly, add it to the bowl with the chopped vegetables. Pour the dressing over and toss to combine. Stir in the olives and parsley, and top with feta cheese if desired.

Chill and Serve

Allow the salad to chill in the refrigerator for at least 10 minutes before serving. Enjoy this refreshing dish as a light meal or a side at your next gathering!

Enjoy your homemade Mediterranean Couscous Salad!

Pro Tips

Feel free to add other vegetables you enjoy or swap out the feta for a dairy-free option. To amp up the protein, you could add chickpeas or grilled chicken.

Storage and Make-Ahead Tips

This Mediterranean Couscous Salad stores beautifully in the refrigerator for up to three days, making it a perfect make-ahead dish for busy weeks. Store it in an airtight container to keep the ingredients fresh. To avoid soggy vegetables, consider keeping the olives and feta cheese separate until ready to serve.

If you find yourself with leftover salad, try adding it to a wrap or serving it alongside grilled chicken or fish for a quick and satisfying meal. I often use it as a filling for pita pockets—great for lunch on the go.

Serving Suggestions

This salad is incredibly versatile and can be enjoyed in many ways. Serve it as a side dish for grilled meats or fish, or enjoy it as a light lunch on its own. I love to pair it with hummus and pita chips for a delightful Mediterranean-inspired spread.

For more protein, you can easily transform this salad into a complete meal by topping it with grilled shrimp, chicken, or chickpeas. This versatility makes it a fantastic option for meal prepping, allowing you to customize it according to your dietary preferences without losing its delightful flavors.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, this salad can be made a day ahead. Just store it in an airtight container in the refrigerator.

→ What can I substitute for couscous?

You can substitute couscous with quinoa or bulgur for a gluten-free option.

→ Is this salad vegan?

Yes, this salad is vegan if you skip the feta cheese.

→ How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 3 days.