Couscous Salad Recipe
If you’re craving a vibrant dish that delivers massive flavor with minimal fuss, this Couscous Salad is an instant win. It’s packed with juicy cherry tomatoes, crisp cucumber, briny olives, and creamy feta, all tied together with fresh herbs and a zesty lemon-olive oil dressing. Whether you’re after a speedy lunch, a lively side dish, or an easy potluck favorite, Couscous Salad always rises to the occasion. Not only is it refreshingly light, but every bite feels like a sunny escape to the Mediterranean.
Ingredients You’ll Need
This salad is built on a handful of essential ingredients that come together with effortless flair. Each one brings something unique to the table—whether it’s a pop of freshness, an appealing crunch, or irresistible tang.
- Dry couscous: The star of the show, it soaks up the flavors and gives the salad its perfect, fluffy texture!
- Boiling water or vegetable broth: Broth adds an extra layer of savory depth, while water keeps things perfectly simple.
- Olive oil: Rich and silky, it both conditions the couscous and brings sumptuously smooth texture to the dressing.
- Salt: Essential for seasoning, making every ingredient shine.
- Cherry tomatoes: Juicy bursts of color and sweetness that brighten up every mouthful.
- Cucumber: Brings a crisp and refreshing crunch to balance the tender couscous.
- Red bell pepper: Adds cheerful color and gentle sweetness you’ll love in each forkful.
- Red onion: A little goes a long way for zippy sharpness and bite.
- Kalamata olives: Their salty, briny flavor gives this dish true Mediterranean flair.
- Feta cheese (optional): Offers creamy, tangy richness—skip it for a dairy-free salad if you prefer!
- Fresh parsley: Adds an herbaceous note and a welcome burst of green throughout the salad.
- Lemon juice: Brightens the flavors and ties everything together with vivid, citrusy zing.
- Salt and black pepper to taste: A final adjustment ensures every bite is perfectly seasoned.
How to Make Couscous Salad
Step 1: Prepare the Couscous
Start by gathering a heatproof bowl for the couscous. Add in your dry couscous, then pour over the boiling water or hot vegetable broth. A drizzle of olive oil and a sprinkle of salt go in next. Once everything’s combined, cover the bowl and let it sit quietly for five minutes—the couscous will steam to fluffy perfection all on its own.
Step 2: Fluff and Cool
After five minutes, take off the cover and grab a fork to gently fluff the couscous. This is the key for a light, non-clumpy salad. Let the couscous cool to room temperature so it seamlessly absorbs all those beautiful flavors you’ll add later.
Step 3: Chop and Combine Fresh Ingredients
While the couscous cools, prep your vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, slice the olives, and, if using, crumble the feta. Gather your fresh parsley too—it all comes together before you know it!
Step 4: Bring Everything Together
Once your couscous has cooled down, transfer it to a large mixing bowl. Add all the veggies, olives, feta (if you like), and parsley. Pour over the zippy lemon juice and two tablespoons of golden olive oil. Toss gently to combine, seasoning with more salt and black pepper to suit your taste.
Step 5: Serve or Chill
Your Couscous Salad is ready to go! Serve it right away for a lively, room-temperature dish, or pop it in the fridge so the flavors can meld. This salad is oh-so-forgiving—delicious both freshly tossed and thoroughly chilled.
How to Serve Couscous Salad
Garnishes
A little extra love on top takes your Couscous Salad to the next level! Try a sprinkle of chopped parsley or mint for a garden-fresh kick. A few extra feta crumbles or a dusting of lemon zest provide those tempting finishing touches for a true showstopper.
Side Dishes
This salad is wonderfully versatile and pairs beautifully with almost anything. Serve it alongside grilled chicken, fish, or tofu for heartier meals, or present it with other mezze favorites like hummus and warm pita. A crisp green salad or a light soup also complements its Mediterranean flavors nicely.
Creative Ways to Present
Shake things up by scooping Couscous Salad into lettuce cups for a fresh handheld snack, or use it as a colorful base for a picnic grain bowl. For parties, spoon the salad into small jars or cups, making it portable and oh-so-pretty for sharing with friends!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), keep your Couscous Salad in an airtight container in the refrigerator. It stays fresh, crisp, and full of flavor for up to three days—ideal for meal prepping or make-ahead lunches.
Freezing
While you can freeze plain cooked couscous, Couscous Salad is best enjoyed fresh or from the fridge. Freezing tends to change the texture of the veggies and herbs, so for optimal flavor and crunch, stick to refrigerated storage.
Reheating
This salad is meant to be enjoyed cold or at room temperature. Simply give it a good toss before serving. If you do wish to bring it up slightly in temperature, let it sit out for about 15 minutes after taking it from the fridge to gently take the chill off.
FAQs
Can I use whole wheat couscous for this salad?
Absolutely! Whole wheat couscous brings extra fiber and a subtle nutty flavor, making this already wholesome Couscous Salad even heartier and more nutritious.
Is this recipe gluten free?
Traditional couscous is made from wheat, so it contains gluten. For a gluten-free version, substitute with cooked quinoa or gluten-free couscous alternatives—the salad will still taste amazing!
What protein can I add to make it a complete meal?
For extra staying power, stir in canned chickpeas, grilled chicken, shrimp, or even tofu. The Couscous Salad is the perfect backdrop for just about any protein you love.
Can I prepare the Couscous Salad in advance?
Yes! This salad not only holds up when prepped ahead, it actually gets tastier as the flavors have time to meld. Just wait to add delicate herbs or cheese until right before serving for peak freshness.
How do I keep my couscous light and fluffy, not sticky?
The secret is to fluff the couscous gently with a fork after it steams and to let it cool completely before adding in the other salad ingredients. This ensures your Couscous Salad stays perfectly light and never clumpy.
Final Thoughts
I truly hope you give this lively Couscous Salad a try! It just might become your new go-to dish for picnics, lunches, or whenever you need a burst of Mediterranean sunshine in your day. Happy cooking and even happier eating!
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Couscous Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This refreshing Couscous Salad is a vibrant Mediterranean-inspired dish that is perfect for a quick and healthy meal. Packed with fresh veggies, tangy olives, and zesty lemon, this salad is a delightful blend of flavors and textures.
Ingredients
Main Ingredients:
- 1 cup dry couscous
- 1 cup boiling water or vegetable broth
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Additional Ingredients:
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup fresh parsley, chopped
- juice of 1 lemon
- 2 tablespoons olive oil
- salt and black pepper to taste
Instructions
- Prepare Couscous: In a heatproof bowl, combine the couscous, boiling water or vegetable broth, olive oil, and salt. Cover and let sit for 5 minutes, then fluff with a fork to separate the grains. Let the couscous cool to room temperature.
- Assemble Salad: In a large bowl, combine the cooled couscous, cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta cheese if using, and chopped parsley. Drizzle with lemon juice and olive oil, then season with salt and black pepper. Toss gently to combine.
- Serve: Serve immediately or refrigerate until ready to serve.
Notes
- For extra protein, add chickpeas or grilled chicken.
- This salad keeps well for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4g
- Sodium: 370mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
