Go Back
Mediterranean cuisine is celebrated for its vibrant flavors, fresh ingredients, and health benefits, making it a beloved choice for many. One dish that perfectly encapsulates these qualities is the Mediterranean Sunshine Couscous Salad. This delightful salad is not only visually appealing with its array of colors but also offers a refreshing taste that can brighten any meal. Whether you're hosting a summer gathering, enjoying a picnic, or simply looking for a light and nutritious meal, this couscous salad is an excellent choice.

Mediterranean Couscous Salad

Discover the refreshing taste of Mediterranean Sunshine Couscous Salad, a vibrant dish perfect for summer gatherings, picnics, or a light meal. This colorful salad combines fluffy couscous with crisp vegetables, tangy feta, and a zesty lemon-olive oil dressing. Packed with fresh herbs and nutritious ingredients like cherry tomatoes and Kalamata olives, this dish not only dazzles with flavor but also supports heart health and weight management. A delightful, healthy option for any occasion!
Print Recipe Pin Recipe

Ingredients
  

1 cup couscous

1 1/4 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1/2 cucumber, diced

1/4 red onion, finely chopped

1/2 bell pepper (red or yellow), diced

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

Juice of 1 lemon

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper, to taste

Instructions
 

Cook the Couscous: In a medium-sized saucepan, bring the vegetable broth (or water) to a rapid boil. Once boiling, stir in the couscous, cover the pot, and remove from heat. Allow it to sit covered for about 5 minutes, or until all the liquid is absorbed. Fluff the couscous with a fork and set it aside to cool completely.

    Prepare the Vegetables: While the couscous is cooling, wash and chop the cherry tomatoes in half, dice the cucumber into small pieces, finely chop the red onion, and dice the bell pepper. Slice the Kalamata olives and set all the vegetables aside in a bowl.

      Make the Dressing: In a small mixing bowl, whisk together the freshly squeezed lemon juice, extra-virgin olive oil, and a pinch of salt and pepper. Taste and adjust the seasoning if desired.

        Combine the Ingredients: In a large mixing bowl, add the cooled couscous along with the prepared vegetables (cherry tomatoes, cucumber, red onion, bell pepper, and Kalamata olives). Gently fold in the crumbled feta cheese, chopped parsley, and mint to incorporate everything evenly.

          Dress the Salad: Pour the dressing over the couscous and vegetable mixture. Toss gently but thoroughly to ensure all ingredients are well-coated with the dressing. Taste again and adjust the salt and pepper as needed.

            Chill and Serve: For optimal flavor, cover the salad and let it chill in the refrigerator for a minimum of 30 minutes. This allows the flavors to meld beautifully. Serve the salad chilled or at room temperature for a refreshing dish.

              Prep Time, Total Time, Servings: 15 mins | 45 mins | Serves 4-6