Mediterranean Couscous Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 to 6
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Calories
510 kcal
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Cuisine
Mediterranean
Mediterranean Couscous Salad
Description
Mediterranean Couscous Salad combines couscous cooked in vegetable broth with fresh vegetables like cherry tomatoes, diced bell pepper, cucumber, black olives, and red onion. Chickpeas add protein and a creamy texture, while chopped parsley provides herbaceous freshness. A dressing made from olive oil, balsamic vinegar, garlic powder, and agave syrup seasons the salad with a mix of tangy and sweet notes. The couscous is fluffed after steaming to keep a light texture that pairs well with the crispness of the vegetables. This salad can be made ahead and served chilled or at room temperature, making it practical for meal prep or casual gatherings.
The preparation method calls for cooking couscous by boiling vegetable broth, then covering and letting it steam, allowing the grains to absorb flavor without becoming mushy. After cooling the couscous, chopping vegetables evenly helps maintain a pleasant mouthfeel. The dressing is whisked separately before mixing into the salad to ensure even coating of each component. Parsley adds an herbal brightness that complements the Mediterranean flavors.
This salad can be enjoyed on its own for a light meal or served alongside grilled meats or fish. Its balance of grains, legumes, and fresh vegetables makes it a versatile dish for warmer weather or picnic menus.
The notes suggest toasting couscous prior to cooking for a nuttier taste and to use tools like mandolines for consistent vegetable cuts. Fresh and evenly chopped produce are essential for best texture and flavor harmony.
Ingredients
- 1 cup couscous uncooked
- 1 cup vegetable broth
- 1 cup cherry tomatoes halved
- 1 chickpeas drained and rinsed, 15-ounce can
- 1 red bell pepper diced, or green bell pepper
- 1 cucumber diced, large
- ½ cup black olives pitted and sliced
- ½ red onion diced
- 1 lemon
- ¼ cup parsley chopped
- 3 tablespoons olive oil to taste
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon agave syrup or maple syrup
- salt to taste
- black pepper to taste
Instructions
- In a medium pot over medium heat, add the vegetable broth and bring to a boil. Once the broth starts to boil, add the couscous. Quickly place the lid on the pan, remove the pot from the heat and allow it to sit undisturbed for 5 to 10 minutes. Remove the lid and fluff with a fork.
- Transfer the couscous to a large salad bowl and allow it to cool completely.
- Add the tomatoes, chickpeas, bell pepper, cucumber, olives, onion, lemon, and parsley.
- In a small bowl or jar, mix the olive oil, balsamic vinegar, garlic powder, agave or maple syrup, salt, and pepper. Mix well and pour to taste over the salad.
Notes
- Toast the couscous lightly before cooking to enhance its nuttiness.
- Use kitchen tools like a mandoline or food chopper to cut vegetables evenly and speed up prep.
- Evenly sized vegetable pieces help maintain a balanced texture in the salad.
- Choose the freshest vegetables possible to maximize the salad's flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 76g | 25% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 532mg | 22% |
| Potassium | 713mg | 15% |
| Fiber | 13g | 52% |
| Sugar | 13g | 26% |
| Vitamin A | 885IU | 18% |
| Vitamin C | 57mg | 63% |
| Calcium | 106mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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