This vibrant couscous salad is filled with fresh vegetables, tossed with lemon vinaigrette, and finished with parsley and mint. It’s light, zesty, and perfect as a side dish or a satisfying meatless main.
Why You’ll Love This Recipe
Quick to prepare and incredibly versatile, this couscous salad is full of texture and flavor. It works as a picnic salad, a healthy lunch, or a companion to grilled meats. The lemon-herb dressing brings everything together with brightness and balance.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
• Couscous (instant)
• Boiling water or vegetable broth
• Cherry tomatoes
• Cucumber
• Bell peppers
• Red onion
• Chickpeas (canned and drained)
• Fresh parsley
• Fresh mint
• Olive oil
• Lemon juice
• Garlic (minced)
• Salt and black pepper
directions
Place couscous in a bowl and pour boiling water or broth over it. Cover and let steam for 5–10 minutes, then fluff with a fork. Chop all vegetables uniformly. In a large bowl, combine couscous, vegetables, and chickpeas. In a separate bowl, whisk olive oil, lemon juice, garlic, salt, and pepper. Pour dressing over salad and toss well. Add fresh herbs before serving.
Servings and timing
Serves 4–6. Prep time: 20 minutes. Chill time (optional): 15 minutes.
Variations
• Add feta cheese or olives for a Mediterranean twist.
• Use pearl couscous (Israeli) for a heartier bite.
• Swap chickpeas with grilled chicken or tuna for added protein.
storage/reheating
Store in the refrigerator for up to 3 days. Best served cold or at room temperature. Do not freeze, as fresh vegetables may lose texture.
FAQs
Can I use quinoa instead of couscous?
Yes, quinoa works well and makes the dish gluten-free.
Do I need to peel the cucumber?
No, but you can if using a thick-skinned variety.
Can I make this ahead?
Yes, it’s an excellent make-ahead dish. Flavors improve as it sits.
Is this salad served hot or cold?
It’s typically served chilled or at room temperature.
What protein can I add to make it a main meal?
Grilled chicken, shrimp, or boiled eggs all pair well.
Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled can work in a pinch.
What other herbs can I use?
Basil or dill also complement this dish well.
How do I keep the couscous fluffy?
Fluff with a fork after steaming and avoid overpacking it when mixing.
Can I use leftover cooked couscous?
Yes, just break it up before tossing with the other ingredients.
Is this recipe vegan?
Yes, it is naturally vegan and dairy-free.
Conclusion
Refreshing, easy to prepare, and endlessly adaptable, this Mediterranean couscous salad is a staple for light lunches, potlucks, and healthy meal prep—packed with fresh flavor and wholesome ingredients.
PrintMediterranean Couscous Salad with Vegetables and Herbs
Mediterranean Couscous Salad with Vegetables and Herbs is a vibrant and refreshing dish made with fluffy couscous, crisp vegetables, fresh herbs, and a light lemon-olive oil dressing. Perfect as a side or a light vegetarian main course.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook (except for couscous prep)
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- 1 tablespoon olive oil (for couscous)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/2 red bell pepper, diced
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
- In a heatproof bowl, combine couscous, 1 tablespoon olive oil, and a pinch of salt. Pour in boiling water or broth, cover, and let sit for 5 minutes. Fluff with a fork and let cool.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to make the dressing.
- In a large bowl, combine cooled couscous with cherry tomatoes, cucumber, red onion, bell pepper, olives, parsley, and mint.
- Drizzle the dressing over the salad and toss gently to combine.
- Top with crumbled feta if using. Chill for 15–30 minutes before serving for best flavor.
Notes
- For a gluten-free option, substitute couscous with quinoa or millet.
- Great for meal prep—store in an airtight container in the fridge for up to 3 days.
- Adjust herbs and vegetables based on what’s in season or on hand.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg