Mediterranean Couscous Salad
I love to add some kind of complex carby starch to my salads. Not only does it add some great flavor and chew, but it also bulks up any salad and makes them feel like a real hearty meal rather than just a side. I love this salad because the couscous really soaks up the flavor of the dressing, meaning it’s delicious to pack up for lunch the next day! Loaded with fresh tomato, cucumber, red onion, and Kalamata olives, this salad will have you coming back for more time and time again. So let’s get into this easy, fresh salad that will be on your table in under 30 minutes!
Ingredients In Mediterranean Couscous Salad
Dressing
Lemon juice – This is the flavor base of our dressing. Freshly squeezed please! White wine vinegar – We need a bigger acidity kick and white wine vinegar adds some nice complexity. Olive oil – Feel free to use a nice olive oil as we won’t be cooking this dish. Garlic – Use as much or little as you like. Sugar – We need a little sweetness to cut through the acidity. Italian seasoning – For that Mediterranean flavor. Salt & pepper – To taste.
Salad
Couscous – I used uncooked for this salad as I wanted to add some flavor to the pasta. Butter – Unsalted, remember we want to control our sodium content! Veggies – English cucumber, tomato, red onion, and green pepper diced up. Olives – I love olives, no Mediterranean dish is complete without them. Kalamata was my olive of choice for this recipe. Cheese – A nice crumbly, salty feta is ideal. Mint – Fresh, chopped up and sprinkled on the salad.
How To Make Mediterranean Couscous Salad
Leftovers
This salad will store well in the fridge for up to a week. The dressing can be used for up to 2 weeks if refrigerated in an airtight container. Just be sure to mix well before using again.
Craving More Mediterranean Dishes? Try These Recipes:
Mediterranean Grilled Chicken Salad Couscous Pilaf with Sauteed Mushrooms Best Ever Hummus Israeli Salad with Goat Cheese Moussaka Shakshuka Bruschetta Salmon Mediterranean Orzo Salad
