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Mediterranean Couscous Salad Recipe

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★★★★★

4.7 from 401 reviews

A fresh and vibrant Mediterranean Couscous Salad featuring fluffy couscous mixed with sun-dried tomatoes, olives, cucumbers, bell peppers, cherry tomatoes, green onions, and feta cheese, all tossed in a tangy lemon and red wine vinegar dressing. Perfect for a light lunch or side dish, this salad is quick to prepare and full of Mediterranean flavors.

Ingredients

Scale

For the Couscous

  • 2 1/4 cups water
  • 1 1/2 cups couscous
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter

For the Salad

  • 3–4 cups cooked couscous (cooled)
  • 1 cup sun-dried tomatoes, chopped
  • 1/2 cup black olives, sliced
  • 2 cucumbers, seeded and chopped
  • 2 cups cherry tomatoes, halved
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, sliced
  • 1/4 cup green onions, chopped
  • 1/4 cup parsley, finely chopped
  • 1 cup feta cheese, crumbled

For the Dressing

  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, pressed or minced
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Cook Couscous: In a medium saucepan over medium-high heat, bring the water to a boil. Add salt, olive oil, and butter to the water to enhance flavor.
  2. Add Couscous: Pour the couscous into the boiling water, cover, and reduce the heat to medium. Let it sit undisturbed for 5 to 10 minutes, allowing the couscous to absorb all the liquid.
  3. Fluff and Cool: Once the liquid is absorbed, fluff the couscous gently with a fork to separate the grains. Allow the couscous to cool completely before incorporating into the salad.
  4. Prepare Dressing: Combine olive oil, lemon juice, red wine vinegar, minced garlic, sea salt, and freshly ground black pepper in a measuring cup or small bowl. Stir well to mix and set aside.
  5. Mix Salad Ingredients: In a large bowl, combine the cooled couscous with sun-dried tomatoes, black olives, cucumbers, cherry tomatoes, red and orange bell peppers, green onions, and parsley. Toss gently to mix.
  6. Add Dressing: Pour the prepared dressing over the salad and toss thoroughly to evenly coat all ingredients.
  7. Incorporate Feta: Add the crumbled feta cheese to the salad and gently toss once more to distribute the cheese throughout.
  8. Garnish and Serve: Garnish with additional chopped parsley and crumbled feta cheese as desired. Serve immediately or refrigerate to chill before serving.

Notes

  • Allow the couscous to cool completely before mixing with other salad ingredients to prevent wilting.
  • This salad can be made ahead and refrigerated for up to 24 hours to enhance flavors.
  • For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
  • Adjust salt and pepper in the dressing to your taste preferences.
  • Use fresh herbs like mint or basil as an alternative garnish for added freshness.

Keywords: Mediterranean couscous salad, couscous salad recipe, vegetarian salad, healthy salad, quick couscous salad, feta cheese salad

Find it online: https://foodbylina.com/mediterranean-couscous-salad-recipe/