Mediterranean Couscous Salad (Printable)

Fluffy couscous combined with fresh vegetables and herbs, tossed in a bright lemon dressing for a refreshing dish.

# What You'll Need:

→ Couscous

01 - 1 cup couscous
02 - 1 cup boiling water
03 - 1 tablespoon extra-virgin olive oil
04 - ½ teaspoon salt

→ Vegetables

05 - 1 cup cherry tomatoes, halved
06 - 1 medium cucumber, diced
07 - 1 small red bell pepper, diced
08 - ¼ cup red onion, finely chopped
09 - ½ cup Kalamata olives, pitted and halved

→ Fresh Herbs & Cheese

10 - ¼ cup fresh parsley, chopped
11 - 2 tablespoons fresh mint, chopped
12 - ½ cup feta cheese, crumbled

→ Dressing

13 - 3 tablespoons extra-virgin olive oil
14 - 2 tablespoons freshly squeezed lemon juice
15 - 1 teaspoon Dijon mustard
16 - 1 garlic clove, minced
17 - ½ teaspoon dried oregano
18 - Salt and black pepper, to taste

# Directions:

01 - Combine couscous, 1 tablespoon olive oil, and ½ teaspoon salt in a large bowl. Pour boiling water over, stir, cover tightly, and let stand for 5 minutes. Fluff with a fork and allow to cool.
02 - While couscous cools, halve cherry tomatoes and dice cucumber, red bell pepper, and finely chop red onion.
03 - Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl until emulsified.
04 - Add tomatoes, cucumber, bell pepper, red onion, olives, parsley, and mint to cooled couscous. Drizzle with dressing and toss gently to combine.
05 - Gently fold in crumbled feta cheese, then taste and adjust seasoning if necessary.
06 - Serve immediately or refrigerate for 30 minutes to let flavors meld.

# Expert Advice:

01 -
  • It comes together in under half an hour and tastes even better the next day when the flavors have had time to settle.
  • The combination of salty feta, briny olives, and fresh herbs makes every bite feel like a seaside lunch.
  • You can serve it warm, cold, or at room temperature, so it travels well to picnics and potlucks without any fuss.
02 -
  • Do not skip the resting time after you pour the boiling water over the couscous, or it will turn out hard and chewy instead of light and tender.
  • If you add the feta while the couscous is still warm, it will melt and disappear, so wait until everything has cooled down before folding it in.
  • Taste the dressing before you toss it with the salad because lemon juice varies in acidity, and you might need a pinch more salt or a drizzle more oil to balance it out.
03 -
  • Use a plate or tight-fitting lid to cover the couscous while it steams so no steam escapes, and it cooks evenly without any hard bits.
  • Chop the herbs by hand instead of using a food processor so they stay fluffy and do not turn into a wet paste that makes the salad soggy.
  • Whisk the dressing in a jar with a lid if you do not have a whisk, shake it hard for thirty seconds, and it will emulsify just as well.

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