Introduction
Mediterranean Couscous Salad with Lemon Dressing is a light, refreshing, and nutrient-packed dish that perfectly combines fluffy couscous with crisp vegetables, briny olives, creamy feta, and a zesty lemon dressing. Inspired by the vibrant flavors of the Mediterranean, this salad is not only beautiful to look at but also deliciously satisfying.
It’s an excellent dish for summer picnics, weekday lunches, or festive gatherings, offering both health and flavor in every bite. The lemon dressing ties everything together with a tangy freshness that enhances the couscous and vegetables beautifully.
Why I Love This Recipe
I love this recipe because it is a perfect balance of simplicity and elegance. Couscous is incredibly quick to prepare, yet when combined with fresh Mediterranean ingredients, it transforms into a dish that feels gourmet.
It’s one of my go-to recipes because:
- It’s healthy yet filling.
- It’s make-ahead friendly and tastes even better as it sits.
- It’s versatile, working as a side dish or a complete meal.
The burst of lemony flavor, paired with crunchy cucumbers, sweet tomatoes, and the saltiness of feta and olives, makes every bite refreshing and satisfying.
Why It’s a Must-Try Dish
- Quick & Easy: Ready in just 20 minutes.
- Nutritious: Packed with fiber, protein, and vitamins.
- Versatile: Great as a side dish or main meal.
- Meal-Prep Friendly: Stores well for days, making it perfect for busy weeks.
- Mediterranean Goodness: A wholesome, heart-healthy recipe inspired by one of the world’s healthiest diets.
Preparation & Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
Servings & Nutrition
- Servings: 4–6 people
- Calories per serving (approx.): 280–320 kcal
Cuisine & Course
- Cuisine: Mediterranean
- Course: Salad, Side Dish, Light Main
Ingredients
For the Couscous Salad
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- 1 red bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/2 cup Kalamata olives (pitted and halved)
- 1/2 cup feta cheese (crumbled)
- 2 tbsp fresh parsley (chopped)
- 2 tbsp fresh mint (optional, chopped)
For the Lemon Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 garlic clove (minced)
- 1 tsp Dijon mustard (optional, for extra tang)
- Salt & black pepper to taste
Simple Cooking Directions
- Cook couscous with boiling water or broth, cover, and let it absorb.
- Fluff couscous with a fork.
- Chop vegetables and prepare add-ins.
- Whisk together lemon dressing ingredients.
- Toss couscous, veggies, and dressing together.
- Top with feta, olives, and herbs before serving.
Step-by-Step Preparation
Step 1: Cook the Couscous
- Place couscous in a heatproof bowl.
- Pour 1 cup of boiling water or broth over it.
- Cover and let sit for 5 minutes until liquid is absorbed.
- Fluff with a fork.
Step 2: Prepare the Vegetables
- Dice cucumber, bell pepper, and red onion.
- Halve cherry tomatoes and olives.
Step 3: Make the Lemon Dressing
- In a small bowl, whisk olive oil, lemon juice, zest, garlic, Dijon, salt, and pepper.
Step 4: Combine Everything
- In a large bowl, add couscous, vegetables, and herbs.
- Pour over the lemon dressing and toss to coat.
- Sprinkle with feta cheese and olives.
Step 5: Chill & Serve
- Chill in the fridge for 30 minutes (optional, for flavors to meld).
- Serve cold or at room temperature.
How to Serve
- As a light lunch with pita bread.
- As a side dish for grilled chicken, fish, or kebabs.
- At picnics and potlucks as a refreshing make-ahead salad.
- With hummus or tzatziki for a complete Mediterranean platter.
Additional Recipe Tips
- Use vegetable broth instead of water for extra flavor in couscous.
- Let the salad rest for at least 20–30 minutes before serving for the best taste.
- For creaminess, add a spoonful of hummus or tahini to the dressing.
- Keep veggies chunky for texture and presentation.
Variations
- Protein Boost: Add chickpeas or grilled chicken.
- Vegan Option: Skip the feta or use vegan feta.
- Whole Grain Swap: Use quinoa, bulgur, or farro instead of couscous.
- Roasted Veggies: Replace fresh veggies with roasted zucchini, eggplant, and peppers.
- Nutty Twist: Add toasted pine nuts, walnuts, or almonds.
Freezing & Storage
- Storage: Store in an airtight container in the fridge for 3–4 days.
- Freezing: Not recommended (couscous and veggies lose texture).
- Dressing: Can be made ahead and refrigerated for up to 1 week.
Special Equipment Needed
- Heatproof bowl (for couscous)
- Fork (to fluff couscous)
- Mixing bowl
- Whisk (for dressing)
Conclusion
Mediterranean Couscous Salad with Lemon Dressing is a refreshing, colorful, and versatile dish that embodies the essence of Mediterranean cuisine—light, flavorful, and nourishing. With its quick preparation, vibrant ingredients, and zesty dressing, this salad is perfect for busy weekdays, healthy meal prep, or festive gatherings.
Mediterranean Couscous Salad with Lemon Dressing
Description
Mediterranean Couscous Salad with Lemon Dressing is a light, refreshing, and nutrient-packed dish that perfectly combines fluffy couscous with crisp vegetables, briny olives, creamy feta, and a zesty lemon dressing.
Ingredients
For the Couscous Salad
For the Lemon Dressing
Instructions
-
Step 1: Cook the Couscous : Place couscous in a heatproof bowl. Pour 1 cup of boiling water or broth over it. Cover and let sit for 5 minutes until liquid is absorbed. Fluff with a fork.
-
Step 2: Prepare the Vegetables : Dice cucumber, bell pepper, and red onion. Halve cherry tomatoes and olives.
-
Step 3: Make the Lemon Dressing : In a small bowl, whisk olive oil, lemon juice, zest, garlic, Dijon, salt, and pepper.
-
Step 4: Combine Everything : In a large bowl, add couscous, vegetables, and herbs. Pour over the lemon dressing and toss to coat. Sprinkle with feta cheese and olives.
-
Step 5: Chill & Serve : Chill in the fridge for 30 minutes (optional, for flavors to meld). Serve cold or at room temperature.
