Couscous salad is a light, nutritious dish that brightens up any Mediterranean meal. It combines fluffy couscous with protein-packed chickpeas and crisp vegetables, all dressed in a zesty vinaigrette. This salad works wonderfully either as a standalone meal or as a side to complement roasted meats, seafood, or more veggies.
What You’ll Find On This Page
What really sets this couscous salad apart are its vibrant ingredients. Loaded with fiber, vitamins, and minerals, this dish is not only filling but also full of flavor. The sharp, tangy dressing brings out the freshness of the vegetables, elevating every bite.
Whether you're seeking a simple meal option or a healthy side for your family dinner or a larger gathering, this couscous salad is a perfect choice.
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Ingredients and Substitutions Overview
To make this couscous salad, you’ll need couscous, fresh veggies, and simple seasonings, all readily available at local grocery stores. Let's check out each ingredient and explore possible substitutions.
Ingredients For Dressing
- Olive Oil: The foundation of our dressing, olive oil brings a fruity and robust flavor. I’ve used classic olive oil, but feel free to choose a lighter variety for a milder taste.
- Vinegar: I prefer red wine vinegar for its classic Mediterranean flair, but you can also use white, balsamic, or apple cider vinegar, depending on what you have on hand. Check out my post on making vinaigrette with different vinegars for more ideas.
- Garlic: Finely minced fresh garlic adds a warm, aromatic punch. If fresh isn't available, garlic powder is a solid substitute.
- Dried Herbs: Oregano adds an earthy, warm flavor, but you can experiment with thyme, rosemary, or basil for different tastes.
- Seasonings: Simple black pepper and salt bring out the flavors, while paprika or chili flakes add color and a mild kick.
Ingredients for Couscous Salad
- Couscous: The base of our salad, I used instant couscous for its quick cooking time and mild, nutty flavor. For a different texture, try Israeli pearl couscous, but adjust the cooking time as needed.
- Onion: Sharp red onions add a robust flavor, but you can swap them for milder yellow onions if you prefer.
- Cherry or Grape Tomatoes: These add juicy, vibrant bursts of flavor. Feel free to substitute with beefsteak, Roma, or heirloom tomatoes based on what’s available.
- Other Veggies: Crisp English cucumbers and bell peppers freshen up the salad. For more color, mix different colored bell peppers.
- Garbanzo Beans (Chickpeas): These add a hearty, nutty flavor and satisfying texture to your salad, packed with protein and fiber. Opt for either canned or home-cooked beans. If using canned, be sure to drain and rinse them well before mixing into the salad.
- Kalamata Olives: Their briny taste enhances the Mediterranean flair of this salad.
- Fresh Herbs: Parsley and basil leaves sprinkle in refreshing, herby notes. Cilantro is a great alternative if you prefer.
- Cheese: Crumbly feta cheese lends a tangy, creamy touch. Alternatively, goat cheese or Cotija cheese can also work well.
How to Make Couscous Salad at Home?
Let’s make a healthy Mediterranean-style couscous salad! I’ll walk you through each step: making the dressing, cooking the couscous, prepping the veggies, and putting it all together. With helpful photos and a detailed video, you'll find it easy to follow along. Ready to start?
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Mediterranean Couscous Salad
Ingredients
For Dressing
- 3 tbsp Olive Oil
- 2 tbsp Red Wine Vinegar
- ½ tsp Oregano
- 2 cloves Garlic, grated
- Salt, to taste
- Black Pepper Powder, to taste
For Cooking Couscous
- 1 cup Instant Couscous
- 1 cup Water
- ½ tsp Salt, to taste
- 2 tsp Oil, to drizzle
For the Salad
- 1 Small English Cucumber, sliced
- ½ cup Cherry or Grape Tomatoes, halved
- ¼ cup Red Onion, sliced
- ¼ cup Kalamata Olives, sliced
- 1 cup Garbanzo Beans (Chickpeas), cooked
- ¼ cup Bell Pepper, any color, diced
- 2 tbsp Parsley Leaves, chopped
- 2 tbsp Basil Leaves, chopped
- 3 tbsp Feta Cheese, crumbled
Instructions
Preparing Dressing
- Start by adding all the ingredients listed under "Dressing" into a bowl. Use a whisk to mix everything until well combined. This ensures the ingredients are evenly distributed and the flavors meld together. Set the dressing aside for later use.
Cooking Couscous
- In a pan over medium heat, pour in water and bring it to a boil. Once the water is boiling, switch off the heat and add the couscous, stirring well.
- Cover the pan with its lid, and let the couscous cook in the residual heat for 3-5 minutes. This helps the couscous absorb moisture evenly and ensures it becomes tender and fluffy without overcooking.
- Now, open the lid and gently fluff the couscous with a spatula or spoon. Allow the couscous to come to room temperature, or chill it in the refrigerator for 30 minutes before adding it to the salad. This prevents it from clumping together and ensures it absorbs the dressing more effectively.
Preparing Veggies and Assembling Salad
- Start by preparing your veggies—cucumber, bell pepper, onions, and tomatoes—by chopping them into bite-sized pieces. Place them in a large bowl along with the pre-sliced Kalamata olives and cooked garbanzo beans.
- Add the cooled couscous and fresh basil and parsley leaves to the same bowl. Pour the dressing evenly over everything.
- Gently mix with a spatula until the dressing evenly coats all the ingredients, helping the flavors distribute evenly. This step boosts the overall taste of the salad. After mixing, refrigerate the salad for at least 30 minutes to allow it to chill and the flavors to meld before serving.
Serving
- Serve this healthy Mediterranean couscous salad on its own or pair it with your favorite roasted or grilled meats, veggies, or flatbreads. For additional pairing ideas, be sure to check out our serving suggestions below.
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Recipe Video
Chef's Notes and Tips
- Choose the Right Couscous: I often use instant couscous for convenience, as it cooks in under 5 minutes. You can also try pearl couscous for a chewier texture. Just remember to follow the package instructions for cooking times.
- Use Fresh Veggies and Herbs: Fresh, crisp vegetables like cucumbers and grape tomatoes add a refreshing crunch to your salad. Aromatic herbs like basil or parsley enhance the flavor. Using fresh, vibrant produce not only boosts taste but also makes your salad more visually appealing.
- Chop the Vegetables Evenly: Chop all vegetables into uniform, bite-sized pieces for a consistent texture and balanced flavor. This ensures each bite is evenly delicious and well-presented.
- Add Dressing Before Serving: To keep the salad crisp, add the dressing just before serving. This prevents the vegetables and couscous from becoming soggy.
- Customize Your Seasoning and Add-Ins: While a basic vinaigrette is great, feel free to try Italian, Greek, or other simple dressings. Adding crunchy nuts, dried fruit, or your favorite veggies can also enhance the salad's flavor and texture.
- Cooking Chickpeas: While canned chickpeas are convenient, cooking them from scratch can offer a fresher taste. Check out my roasted chickpeas recipe for step-by-step cooking instructions, giving you a homemade option that's both tasty and satisfying.
- Make It Vegan: Swap out the cheese for a vegan alternative or simply omit it to cater to vegan dietary preferences.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
This couscous salad stands out as a complete meal, boasting a perfect mix of veggies, protein, and carbs. For those looking to enhance their plate further, here are some tasty additions:
- Grilled or Roasted Meats: Pair the salad with grilled or roasted chicken—breasts, thighs, drumsticks, or wings—for a heartier dish.
- Skewers: Add a Mediterranean flair with chicken souvlaki, grilled chicken kabobs, or shrimp skewers. These are both healthy and flavorful complements.
- Seafoods: For seafood lovers, grilled salmon, baked tilapia, or air-fried shrimp are fantastic choices.
- Roasted Vegetables: Boost your meal’s nutrition with roasted cauliflower, broccoli, zucchini, or Brussels sprouts.
- Dips and Sauces: Accompany your salad with hummus, tahini sauce, garlic aioli, or tzatziki for a full Mediterranean experience.
- Flatbreads: Serve with pita bread, lavash, or naan to wrap the salad and meats or to scoop up delicious bites.
Storage Suggestions
This couscous salad keeps well and can be stored in the refrigerator for up to 3 to 4 days in an airtight container, making it an excellent make-ahead meal option. To maintain its freshness and prevent sogginess, I recommend adding the feta cheese and dressing just before serving.
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