Mediterranean Couscous Salad (25 Minutes)

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This salad is packed with wholesome ingredients like fluffy couscous, briny black olives, crunchy pine nuts, sweet red peppers, and an array of other veggies. It’s a perfect balance of textures and flavors, with a light and zesty dressing that ties everything together. This salad is not only delicious but also versatile, as you can customize it with other vegetables of your choice. Whether served as a side dish or a light main course, this salad is a delightful addition to any meal.

Ingredients

Units Scale
  • 1 cup couscous
  • 1 cup vegetable broth or water
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1/2 cup black olives, sliced
  • 1/4 cup pine nuts, toasted
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced cucumber
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh parsley
  • Optional: crumbled feta cheese, cherry tomatoes, chopped cucumber, or any other desired vegetables

Instructions

  1. In a medium saucepan, bring the vegetable broth or water to a boil. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes, allowing the couscous to absorb the liquid. Fluff the couscous with a fork to separate the grains.
  2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to make the dressing.
  3. In a large mixing bowl, combine the cooked couscous, black olives, toasted pine nuts, diced red bell pepper, diced cucumber, diced red onion, and chopped fresh parsley. Add the dressing and toss gently to coat all the ingredients.
  4. Allow the salad to sit for a few minutes to let the flavors meld together. You can serve it immediately or refrigerate it for later. If desired, you can add additional toppings like crumbled feta cheese, cherry tomatoes, or chopped cucumber before serving.

Notes

Be sure to fluff the couscous with a fork after cooking to prevent clumping. If you have time, toast the pine nuts in a dry skillet over medium heat for a few minutes until they turn golden brown and fragrant. Feel free to customize the salad by adding other vegetables like cherry tomatoes, roasted eggplant, or whatever you have on hand in the fridge. For added freshness, squeeze some lemon juice over the salad just before serving. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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