Mediterranean Couscous Salad
User Reviews
5
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
6 servings
-
Calories
330 kcal
-
Course
Salad
-
Cuisine
Mediterranean
Mediterranean Couscous Salad
Description
This Mediterranean Couscous Salad uses pearl couscous cooked until tender and all water absorbed. While cooling, a dressing is made from extra virgin olive oil, lemon juice, crushed garlic, Dijon mustard, salt, and black pepper. The dressing is tossed with the couscous to infuse flavor. Fresh diced Persian cucumbers, tangy sun-dried tomatoes, chickpeas, crumbled feta, toasted pine nuts, and chopped parsley and mint are combined to create a salad rich in varied flavors and textures—the crunch of cucumber and pine nuts contrasts with creamy feta and soft couscous.
The garlic and lemon-based dressing brightens the dish, making it refreshing and balanced. The salad can be served immediately at room temperature or chilled after an hour in the fridge, allowing flavors to meld.
This versatile salad complements grilled meats or can stand alone as a satisfying vegetarian option for lunch or dinner. It stores well in an airtight container for up to five days, though the texture of tomatoes may soften over time.
For convenience, the dressing can be prepared ahead, and substitutions like regular couscous or small pasta shapes can replace pearl couscous if needed without major change in character.
Ingredients
Salad
- 1 ½ cup pearl couscous
- 2 cucumber Persian, diced
- ½ cup sun-dried tomatoes diced or julienned
- ½ cup chickpeas rinsed/drained, canned
- 2 tablespoons feta cheese crumbled
- 2 tablespoons pine nuts toasted
- ¼ cup parsley chopped
- 2 tablespoons mint chopped, fresh
Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 garlic crushed, clove
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large saucepan of 2 cups salted water to boil. Add couscous, stir, cover and reduce the heat to medium. Cook until all the liquid is absorbed, about 8-10 minutes. Fluff with a fork and transfer to a large shallow bowl to cool.
- Prepare the dressing for the salad by whisking together the extra virgin olive oil, lemon juice, garlic clove and Dijon mustard. Stir to combine, then pour over the cooled couscous.
- Add the cucumbers, tomatoes, chickpeas, feta cheese, pine nuts, parsley and mint on top, and toss gently to combine.
- Enjoy at room temperature, or cover and refrigerate until cool, about 1 hour.
Notes
- Store leftovers up to 5 days in an airtight container in the fridge; tomatoes may soften over time.
- Prepare the dressing up to 3 weeks in advance and use for other salads or as a marinade.
- Pearl couscous can be sourced from Middle Eastern markets, natural foods stores, or supermarkets in the grains section.
- Feel free to substitute pearl couscous with regular couscous or small pasta shapes like orzo for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 336mg | 14% |
| Potassium | 584mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 457IU | 9% |
| Vitamin C | 13mg | 14% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
