Mediterranean Couscous Salad Recipe
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 servings
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Calories
423 kcal
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Cuisine
Mediterranean
Mediterranean Couscous Salad Recipe
Description
The Mediterranean Couscous Salad Recipe starts by soaking fine couscous in boiling water until tender and fluffy, then fluffed with a fork to separate grains. The salad incorporates olives, fresh tomatoes, crisp cucumber, and a mix of chopped herbs and onions alongside marinated artichoke hearts, offering a flavorful and textural variety.
The dressing combines extra virgin olive oil, fresh lemon juice, garlic, and sumac—a tangy spice that complements the salad’s Mediterranean profile—with salt and black pepper. Tossed thoroughly, this dressing brings a balanced acidity and brightness to the mixture.
Chilled for about 30 minutes before serving, the salad maintains a refreshing quality that suits outdoor gatherings or potlucks. Its mix of crunchy vegetables and flavorful additions provides a satisfying side or light main dish in warm weather.
To enhance preparation, the dressing can be made ahead in a jar by shaking vigorously, and vegetables can be chopped small to ensure every bite includes a blend of flavors. For a spicy variation, a pinch of cayenne pepper can be added to the dressing.
Ingredients
- 1 cup couscous See Note #1
- 1 1/2 cup water boiling
- 1 cup kalamata olives pitted
- 2 Roma tomato
- 1/2 English cucumber See Note #2
- 1/2 cup parsley chopped
- 1/2 cup green onion chopped
- 1/2 cup red onion chopped
- 1 cup artichoke hearts cut into smaller pieces, in olive oil
Couscous Salad Dressing
- 1/4 cup olive oil extra virgin
- 1 lemon juice of
- 2 garlic minced, cloves
- 1 tbsp sumac
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Place the couscous in a large bowl. Pour boiling water on it and stir using a fork.
- Cover the bowl with a kitchen towel and let it sit for ten minutes.
- Meanwhile, slice kalamata olive in half and set aside.
- Slice tomatoes into small pieces and set aside.
- Cut the cucumber in half lengthwise and cut each half into three pieces lengthwise. Cut the cucumber into 1/3 inch pieces.
- Once ten minutes has passed, fluff the cooked couscous using a fork and make sure the grains are not stuck together.
- Add in the olives, tomatoes, cucumbers, onions, parsley, green onion and artichoke hearts. Mix well using two large spoons.
Couscous Salad Dressing
- Mix all the ingredients in a bowl using a whisk. (See note #3)
- Pour the dressing over the couscous salad and mix well so all ingredients are incorporated.
- Chill the salad in the fridge for about 30 minutes.
- Serve cold.
Notes
- Use fine couscous, not pearl couscous, for the best texture.
- Chop vegetables small so each bite has diverse flavors and textures.
- Prepare the dressing ahead by shaking the ingredients in a jar for convenience.
- This salad is excellent for barbecues and potlucks—make a large batch to share.
- For a spicy kick, add 1/2 teaspoon of cayenne pepper to the dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Sodium | 1311mg | 55% |
| Potassium | 357mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 1687IU | 34% |
| Vitamin C | 44mg | 49% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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