Name: Mediterranean Couscous Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1.5 cups Pearl (Israeli) Couscous; 2 cups Vegetable Broth; 1 cup Cherry Tomatoes, halved; 1 cup English Cucumber, diced; 0.5 cup Kalamata Olives, sliced; 0.25 cup Red Onion, finely diced; 0.5 cup Feta Cheese, crumbled; 0.25 cup Fresh Parsley, chopped; 0.25 cup Extra Virgin Olive Oil; 2 tbsp Lemon Juice; 1 tsp Dried Oregano

"This vibrant Mediterranean pearl couscous salad features chewy toasted grains tossed with crisp cucumbers, sun-ripened cherry tomatoes, and briny kalamata olives. Drizzled with a zesty lemon-herb vinaigrette and topped with creamy feta, it’s the ultimate refreshing side dish or light main for any season."

Ingredients

Qty	Item
1.5 cups 300 g	Pearl (Israeli) Couscous
2 cups 475 ml	Vegetable Broth
1 cup 150 g	Cherry Tomatoes, halved
1 cup 150 g	English Cucumber, diced
0.5 cup 75 g	Kalamata Olives, sliced
0.25 cup 40 g	Red Onion, finely diced
0.5 cup 75 g	Feta Cheese, crumbled
0.25 cup 15 g	Fresh Parsley, chopped
0.25 cup 60 ml	Extra Virgin Olive Oil
2 tbsp 30 ml	Lemon Juice
1 tsp 2 g	Dried Oregano

How to Make Mediterranean Couscous Salad

In a medium saucepan, heat a drizzle of olive oil over medium heat. Add the pearl couscous and toast for 2-3 minutes until lightly golden and nutty.

Pour in the vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes or until the liquid is absorbed and the couscous is tender.

While the couscous cooks, prepare the dressing by whisking together the olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl.

Remove the couscous from the heat and fluff it with a fork. Transfer to a large mixing bowl and allow it to cool slightly so it doesn't wilt the vegetables.

Add the cherry tomatoes, cucumber, red onion, kalamata olives, and fresh parsley to the bowl with the couscous.

Pour the dressing over the salad and toss thoroughly to ensure even coating.

Gently fold in the crumbled feta cheese. Serve at room temperature or chilled.

·
Toasting the pearl couscous before boiling adds a wonderful nutty flavor and prevents it from becoming mushy.
·
For the best texture, use English or Persian cucumbers as they have thinner skin and fewer seeds.
·
Add a can of rinsed chickpeas for extra protein and fiber to make this a filling main course.
·
Let the salad sit for at least 15 minutes before serving to allow the couscous to soak up the vinaigrette.

Frequently Asked Questions

Can I make this with regular couscous?

Yes, you can, but the texture will be significantly different. Regular couscous is much smaller and only needs to be steeped in boiling water for 5 minutes rather than simmered.

How long does this salad stay fresh?

This salad keeps well in an airtight container in the refrigerator for up to 3 to 4 days, making it excellent for meal prep.

Is this recipe vegan-friendly?

To make this recipe vegan, simply omit the feta cheese or substitute it with a vegan-style feta alternative.

Can I serve this salad warm?

While it is typically served cold or at room temperature, it is also delicious served warm right after mixing in the dressing.

Video Tutorials

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Step-by-Step Visual Guide

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