Mediterranean Couscous Salad
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
510 kcal
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Cuisine
Mediterranean, American
Mediterranean Couscous Salad
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This Mediterranean couscous salad recipe is loaded with vibrant colors and fresh vegetables in every single bite. Pearl couscous, chickpeas, fresh cucumbers, tomatoes and tossed in a homemade dressing that is light and refreshing.
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Ingredients
For the Vinaigrette
- 2 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh parsley minced
- 2 garlic cloves minced
- 1 teaspoon fresh thyme minced
- ⅓ cup extra virgin olive oil
For the Salad
- 2 tablespoons olive oil
- 1 cup pearl couscous
- 3 cups water
- 15 ounce can chickpeas drained and rinsed
- 2 Persian cucumbers sliced
- 1 pint cherry tomatoes halved
Instructions
Make the Vinaigrette
- Add the white wine vinegar, dijon, parsley, garlic, and thyme to a large bowl and whisk to combine.
- Next drizzle in the olive oil, whisking constantly. Whisk until the vinaigrette is fully emulsified.
- Season with salt and pepper to taste. Set aside.
Make the Salad
- In a large skillet or saucepan, add the olive oil and heat over medium heat for a minute until just barely warm. (do not heat too high)
- Then, add the couscous and heat for approximately 2 minutes, stirring often, until toasted.
- Next, slowly add in the water to the pan, increase the temperature to medium-high and bring it to a boil.
- Cook for 7 -8 minutes then add the chickpeas and heat for another minute or 2.
- After cooking, drain the mixture in a colander in the sink and run them under cold water until they are slightly cooled. It doesn't have to be cold just not steaming hot.
- Transfer the couscous mixture to a serving bowl and add the sliced cucumber and tomatoes to the bowl .
- Drizzle with the vinaigrette and additional salt and pepper to taste.
- Top with feta cheese if desired.
Notes
- Store leftover couscous salad in an airtight container in the refrigerator for up to 3-4 days.
- Swap or add more fresh herbs like mint, fresh parsley and fresh basil inttead of using thyme.
- Add ½ cup of feta cheese into the salad and toss.
- Substitute red wine vinegar or the juice of a lemon for the vinaigrette.
- Add ½ cup of sliced black olives, ½ cup of finely diced red onion or scallions and/or 1 cup of finely diced red bell pepper.
- Use vegetable broth or chicken stock to cook the couscous!
- Swap the chickpeas for Cannellini beans or Northern White beans
- Use grape tomatoes or diced whole tomatoes.
- Skip toasting the couscous if desired.
- Use an English cucumber or regular cucumber but scoop out the seeds so the salad won't become watery.
- Use a quality olive oil for best flavor.
Nutrition Information
Show Details
Serving
1serving
Calories
510kcal
(26%)
Carbohydrates
54g
(18%)
Protein
12g
(24%)
Fat
28g
(43%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
19g
Sodium
407mg
(17%)
Potassium
552mg
(16%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
737IU
(15%)
Vitamin C
31mg
(34%)
Calcium
82mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 510kcal | 26% |
| Carbohydrates | 54g | 18% |
| Protein | 12g | 24% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Sodium | 407mg | 17% |
| Potassium | 552mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 737IU | 15% |
| Vitamin C | 31mg | 34% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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