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Mediterranean Couscous Salad
4.8 from 42 votes

Mediterranean Couscous Salad

A simple couscous salad with tomatoes, artichoke hearts, kalamata olives, basil, and a light lemon dressing.

Prep Time
10 mins
Cook Time
7 mins
Total Time
20 mins
Course: Side Dish, Salad
Cuisine: American, International, Vegetarian, Vegan

Ingredients

For the salad:
  • 1 couscous 16 oz. package
  • 2 cups grape tomato halved
  • 2 cups artichoke hearts drained and chopped, jarred
  • 1 1/2 cups kalamata olive pits removed, chopped
  • 1/2 cup basil chopped, fresh
For the dressing:
  • 1/2 cup olive oil
  • lemon juice of 2 large lemons
  • 3 cloves garlic minced
  • 2 teaspoons oregano fresh, chopped
  • 1 tablespoon basil chopped, fresh
  • black pepper to taste
  • salt to taste

Instructions

    Cup of Yum
  1. Make couscous according to package instructions. Transfer couscous to a large bowl and fluff with a fork. Add the tomatoes, artichoke hearts, kalamata olives, and basil.
  2. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, and basil. Season with salt and pepper.
  3. Pour the dressing over the couscous salad and stir until well combined. Season with salt and pepper, if desired. Serve.
  4. Note-this recipe makes a large salad. You can cut the recipe in half if you need to. This salad can be made in advance and will keep in the refrigerator for up to 3 days.