Mediterranean Couscous Salad
Fluffy couscous is tossed with cucumber, cherry tomatoes, Kalamata olives, roasted red peppers, and a lemon-herb dressing for a salad that holds up well at room temperature. It takes about 20 minutes to prepare and works as a main course, a side dish, or a make-ahead option for picnics and potlucks. The olives and capers add a briny depth that ties the vegetables together.
Equipment
- Medium saucepan
- Large mixing bowl
- Chopping board
- Chef's knife
Ingredients
Salad Ingredients
- 1 cup Israeli (pearl) couscous preferably organic
- 1 ½ cups water for cooking couscous
- ½ teaspoon sea salt for couscous water
- 1 cup cherry tomatoes halved, use ripe and sweet tomatoes
- 1 cup cucumber diced, preferably Persian cucumbers
- ½ cup Kalamata olives pitted and halved
- ¼ cup red onion thinly sliced
- ¼ cup flat-leaf parsley chopped
Dressing
- 3 tablespoons extra virgin olive oil high quality, cold-pressed
- 2 tablespoons freshly squeezed lemon juice about 1 medium lemon
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- ¼ teaspoon ground black pepper freshly cracked if possible
Instructions
- In a medium saucepan, bring 1 1/2 cups of water and 1/2 teaspoon of sea salt to a boil. Add 1 cup of Israeli couscous, stir, and reduce heat to low. Cover and simmer for 8-10 minutes until the couscous is tender and water is absorbed. Remove from heat, fluff with a fork, and let cool to room temperature.
- While the couscous is cooling, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, pit and halve the olives, thinly slice the red onion, and chop the parsley. Add all to a large mixing bowl.
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, and black pepper until emulsified.
- Add the cooled couscous to the vegetable bowl. Pour the dressing over the salad and toss gently using clean hands or a silicone spatula to ensure everything is well coated. Taste and adjust seasoning if needed.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld before serving.
Notes
- For a gluten-free option, substitute pearl couscous with cooked quinoa.
- To mellow the red onion, soak it in cold water for 10 minutes before adding to the salad.
- For deeper flavor, toast the couscous in a dry pan for 3–4 minutes over medium heat before boiling.
Nutrition
Calories: 298kcalCarbohydrates: 38gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 584mgPotassium: 254mgFiber: 4gSugar: 2gVitamin A: 591IUVitamin C: 18mgCalcium: 41mgIron: 1mg
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