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couscous salad

Couscous salad brings fresh Mediterranean flavors with vibrant veggies and herbs, perfect for a light and satisfying meal.

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Total Time 21

Servings: 4 servings

Course: Lunch

Cuisine: Mediterranean

Calories: 320

Ingredients Method Notes

Ingredients

1 cup whole wheat couscous
1.5 cup boiling water
0.5 teaspoon salt
2 tablespoon extra virgin olive oil
1 cup cherry tomatoes halved
0.5 cup cucumber diced
0.25 cup red onion finely chopped
0.25 cup parsley chopped
0.25 cup fresh mint chopped
0.25 cup feta cheese crumbled (optional)
1 tablespoon lemon juice
0.25 teaspoon black pepper

Method

Place the couscous in a large heatproof bowl. Add salt and boiling water, stir gently, then cover and let it stand for 5–7 minutes until the liquid is absorbed.
Fluff the couscous with a fork to separate the grains. Allow it to cool for a few minutes.
Add olive oil and toss to distribute evenly throughout the couscous.
Mix in cherry tomatoes, cucumber, red onion, parsley, and mint. Gently combine the ingredients so the veggies are well incorporated.
Add the lemon juice, black pepper, and adjust salt to taste.
If desired, top with crumbled feta cheese just before serving for extra flavor.
Serve chilled or at room temperature for a refreshing and flavorful meal.

Notes

This couscous salad is a prime example of Mediterranean cuisine’s charm—quick, refreshing, and endlessly adaptable. It’s perfect as a light lunch, a colorful side for grilled dishes, or even a crowd-pleaser at picnics and potlucks. Its vibrant colors and fresh flavors make it an inviting dish for any occasion.

Practical Tips & Ingredient Swaps

Couscous cooks fast, so watch carefully to avoid a mushy texture. For the lightest and fluffiest grains, pour just-boiled water over the couscous, cover, and let it steam off-heat. Always fluff with a fork, as this separates the grains without crushing them.

Missing an herb? Feel free to substitute parsley or mint with fresh basil, cilantro, or dill.

For an extra bite, add chopped bell peppers or radishes. For a protein boost, toss in chickpeas, grilled chicken, or even seared shrimp.

Prep Advice & Serving Suggestions

Chop all veggies uniformly so each bite is balanced. If using red onion, soak the chopped pieces in cold water for a few minutes to mellow their sharp flavor. For deeper flavor, prepare the salad a few hours ahead and let the flavors meld in the fridge.

Serve couscous salad slightly chilled or at room temperature. Pair it with pita, hummus, or grilled fish for a complete meal. A squeeze of extra lemon or a drizzle of Greek yogurt just before serving takes it up a notch.

Consider a Greek-inspired version with Kalamata olives and a sprinkle of oregano, or swap the feta for crumbled goat cheese or vegan feta for a plant-based twist. Every choice makes this salad uniquely yours!

Couscous salad classic dish