Couscous Salad Recipe | Fresh Mediterranean Salad with Lemon, Herbs & Vegetables
This Couscous Salad is a light and flavorful dish packed with fresh vegetables, herbs, and a zesty lemon dressing. Fluffy couscous serves as the base, absorbing the bright flavors of chopped cucumbers, cherry tomatoes, red onion, parsley, and mint. Tossed with olive oil and citrus, it’s a refreshing side or main that’s perfect for meal prep, picnics, or Mediterranean-inspired dinners. Serve chilled or at room temperature for a healthy, satisfying bite that’s ready in minutes.
Equipment
- Medium pot or kettle
- Large mixing bowl
- Small bowl or jar (for dressing)
- Fork for fluffing couscous
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
- 1 cup Moroccan couscous (or Israeli couscous for a chewier texture)
- 1 cup boiling water (for Moroccan couscous) or salted water (for Israeli couscous)
- 1 cup canned chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, chopped
- ¼ cup red onion, finely chopped
- ¼ cup radish, thinly sliced
- ¼ cup chopped olives (optional)
- ¼ cup chopped almonds or walnuts
- 2 tbsp raisins (optional)
- ¼ cup chopped parsley
- 2 tbsp chopped mint
- ½ cup crumbled feta (or vegan alternative)
Dressing:
- Zest and juice of 1 lemon
- 2 tbsp olive oil
- 1 tbsp vinegar (white wine or apple cider)
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
Cook Couscous:
- For Moroccan couscous: Place couscous in a bowl, pour boiling water over it, cover, and let sit for 5 minutes. Fluff with a fork and let cool.
- For Israeli couscous: Boil in salted water for 8–10 minutes, drain, and cool.
Prep Veggies and Add-ins:
- Dice cucumber, tomatoes, bell pepper, red onion, and radish. Chop herbs, nuts, and olives. Rinse chickpeas.
Make Dressing:
- In a small bowl or jar, whisk together lemon zest, juice, olive oil, vinegar, mustard, honey, salt, and pepper.
Combine Salad:
- In a large bowl, mix couscous with veggies, chickpeas, nuts, raisins, and olives. Pour dressing over and toss gently.
Garnish and Serve:
- Top with crumbled feta and fresh herbs. Chill for 30 minutes if desired. Serve cold or at room temperature.
Notes
- Tip: Always fluff couscous with a fork and let it cool before adding veggies to avoid sogginess.
- Make Ahead: Store dressing separately and mix before serving.
- Storage: Keeps well in the fridge for 3–4 days.
- Variations: Try Moroccan-style with dried fruits and cinnamon, or vegan with avocado and tahini dressing.
- Substitutions: Use quinoa for a gluten-free version or swap feta for dairy-free cheese.