5 from 126 votes
Mediterranean Couscous Salad
This Mediterranean Couscous Salad features fluffy couscous soaked in vegetable broth and combined with fresh cherry tomatoes, chickpeas, bell pepper, cucumber, black olives, red onion, and parsley. The dressing, made from olive oil, balsamic vinegar, garlic powder, agave syrup, salt, and black pepper, balances bright acidity with subtle sweetness. The salad offers a variety of textures from tender grains to crisp vegetables, perfect as a light lunch or side dish.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
4
to 6
Calories:
510 kcal
Course:
Lunch, Dinner
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 to 6
Amount Per Serving
Calories 510
% 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.