Mediterranean Couscous Salad
Another salad recipe to add to the rotation! This one is made with fine tender couscous, a rich olive oil dressing, and the perfect pairing of bright tomatoes, cucumbers and herbs. It has a delicious Mediterranean flavor that pairs exceptionally well with seafood and chicken. It’s also very versatile and you can swap and add other ingredients like chick peas or pine nuts (see ideas in variations below). Here you got lots of nutritious ingredients in this tasty salad that you’ll feel great about eating! It makes a great lunch or delicious dinner side dish.
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Couscous Salad Recipe Ingredients
1 cup dry couscous (Moroccan style) 1 cup warm water Salt and freshly ground black pepper 1/4 cup + 1 tsp olive oil, divided 2 Tbsp fresh lemon juice 1 tsp minced garlic (1 clove) 1 1/2 cups grape tomatoes, halved 1 1/2 cups diced English cucumber 1/3 cup diced red onion 1/3 cup finely crumbled feta cheese 1/3 cup toasted slivered almonds (optional) 1/3 cup finely chopped fresh parsley 2 Tbsp finely chopped fresh mint
How to Cook Couscous
How to Make Couscous Salad
Variations
Make it more of a main dish – add a 14 oz. can of chick peas (drain and rinse). If going this route just add an extra 1 Tbsp olive oil and 1/2 Tbsp lemon juice. Try with other herbs. I’ve also made this salad with substitutes for mint. Basil once, dill another time, then also cilantro. I just prefer the mint but the other options are delicious too.
Use standard garden cucumbers instead of english cucumbers. If doing so just peel them first. Swap the cheese. Cotija, mizithra or goat cheese would work for feta. Use 2 roma tomatoes (diced) in place of the grape tomatoes. Almonds are listed as optional but I highly recommend them. Pine nuts or walnuts are another great option. You’ll love the extra crunch and nuttiness. Israeli (pearl) couscous would work as well just follow cooking instructions on the package instead of using those here.
Helpful Tips for the Best Couscous Salad
If at higher altitude don’t forget to add a little extra water when cooking the couscous. Let couscous cool for a more refreshing salad (but don’t forget to fluff and separate the fine grains), better yet if you have an hour to let it rest in the fridge even better. I think the salad is best the day it’s prepared but will keep pretty well in the fridge for 1 day. As with just about any recipe be sure it’s adequately seasoned with salt so it doesn’t taste flat.
More Salad Favorites to Try
Avocado Salad Cucumber Salad Farro Salad Greek Salad Quinoa Salad Tomato Salad
