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Mediterranean Couscous Salad

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. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 510 kcal
Course: Side Dish , Salad
Cuisine: Mediterranean , American

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
    Cup of Yum
  1. Add the white wine vinegar, dijon, parsley, garlic, and thyme to a large bowl and whisk to combine.
  2. Next drizzle in the olive oil, whisking constantly. Whisk until the vinaigrette is fully emulsified.
  3. Season with salt and pepper to taste. Set aside.
Make the Salad
  1. 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)
  2. Then, add the couscous and heat for approximately 2 minutes, stirring often, until toasted.
  3. Next, slowly add in the water to the pan, increase the temperature to medium-high and bring it to a boil.
  4. Cook for 7 -8 minutes then add the chickpeas and heat for another minute or 2.
  5. 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.
  6. Transfer the couscous mixture to a serving bowl and add the sliced cucumber and tomatoes to the bowl .
  7. Drizzle with the vinaigrette and additional salt and pepper to taste.
  8. 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

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

% 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.