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This Mediterranean Couscous Salad is a light, fresh salad that mixes your favorite Mediterranean ingredients with couscous and a light lemon dressing. You will love the crunchy fresh vegetables, paired with the olives, feta cheese and fresh herbs. Add this alongside grilled chicken, steak or seafood!
MEDITERRANEAN COUSCOUS SALAD
You guys know my love for salads by now, especially Mediterranean inspired salads like today’s Mediterranean Couscous Salad.
I am excited to be partnering with Heinen’s, a local grocery store in Ohio and Illinois, to bring you this warm weather salad that is sure to be a hit with your family.
This is the perfect summer salad for a hot summer day.
When it comes to lunches during the week I have these type of salads on repeat. I love a simple salad.
Some of my all-time favorites are this Mediterranean Bean Salad, Lebanese Salata, Balela Salad and this Greek Quinoa Salad.
When I make these type of salads my favorite thing to do is to pair it with Mediterranean Roasted Vegetables, Tandoori Grilled Chicken and Lemon Hummus.
You can also make this Mediterranean Couscous Salad with Chickpeas ahead of time and eat it for lunches during the week. It makes such a great warm weather side dish!
I use couscous in so many recipes like this Mediterranean Tuna Couscous Stuffed Peppers, Lemon Pearl Couscous recipe, Mediterranean Grilled Vegetable Couscous Salad, Kale Couscous Pomegranate Salad or this Israeli Couscous Salad with Lemon Dressing.
WHAT IS PEARL COUSCOUS?
Some people often thing that pearl couscous is a whole grain but it is actually a type of pasta. s a type of small, round pasta made from semolina flour and wheat flour. It reminds me a little of orzo pasta. It would work great as a substitute in a lot of my pasta salads like this Summer Orzo Pasta Salad.
It is a great option because it is easy to make and a great base for so many ingredients. You can stir in roasted vegetables, feta cheese, roasted red pepper or artichokes. The sky is the limit!
Pearl couscous can be referred to as different things around the world. You might hear Israeli Couscous, Maftoul, Ptitim or Maftoul. If you like pearl couscous you should check out this israeli couscous recipe.
WHAT INGREDIENTS ARE IN THIS MEDITERRANEAN COUSCOUS RECIPE?
PEARL COUSCOUS
VEGETABLES: ROASTED RED PEPPER, ARTICHOKE HEARTS, CHERRY TOMATOES, RED ONION, FRESH CUCUMBER, ARUGULA, GREEN ONIONS
KALAMATA OLIVES
GARBANZO BEANS
FETA CHEESE
FRESH HERBS: FRESH PARSLEY AND FRESH MINT
INGREDIENTS IN THE DRESSING:
EXTRA VIRGIN OLIVE OIL
FRESH LEMON JUICE & LEMON ZEST
RED WINE VINEGAR
SUMAC, ZA’ATAR OR ITALIAN SEASONING
HOW CAN I MODIFY THIS MEDITERRANEAN COUSCOUS SALAD RECIPE?
BEANS: I added chickpeas to this salad but any bean you want would work. I especially like white beans!
VEGETABLES: You can add any colorful vegetables you like including carrots, celery, bell peppers, zucchini or mushrooms.
GREENS: I love adding arugula to my salads. It adds a nice peppery flavor. You can skip it all together or add spinach, kale or swiss chard.
CHEESE: Mediterranean salads in my house always have feta cheese in them. It is my go-to! This salad would also be great with goat cheese, mozzarella or Parmesan cheese.
DRIED FRUIT: I love adding dried fruit to couscous. Dried cranberries, raisins, apricots or prunes are a great addition.
NUTS: There are a lot of options for adding nuts and seeds. You could do pine nuts, sunflower seeds, sesame seeds, pepitas, sliced almonds or walnuts.
PROTEIN: You can add grilled chicken, steak or seafood to this salad. I also think shrimp would be a nice addition!
TIPS & QUESTIONS WHEN MAKING THIS MEDITERRANEAN SALAD
STORAGE: Store the salad in an airtight container in the fridge for up to 3 days. I like to stir more olive oil once it has been in the fridge for a few days along with more fresh herbs and lemon juice.
NUTRITIONAL VALUE: Pearl couscous is a good source of complex carbohydrates and fiber. It can help you feel full and also contains protein, iron and vitamin B. The vegetables and greens in this salad add a lot of vitamins and minerals as well.
STOCK: To infuse move flavor you can boil your couscous in vegetable broth or chicken broth. You could try my Homemade Chicken Stock.
HOT OR COLD: One of my favorite things about pearl couscous is that it can be served hot or cold and is a great base for so many dishes. I add it to salads, soups and love pairing it with roasted vegetables, grilled meats and flavorful dressings.
GLUTEN: People have asked me if pearl couscous is gluten-free. It is not gluten-free as it is made from semolina flour and wheat flour which both contain gluten.
WHAT SHOULD I SERVE THIS MEDITERRANEAN COUSCOUS SALAD?
This is a nice side to pair with so many dishes. I love adding it alongside grilled meats like this Chicken Shawarma Recipe or these Grilled Kafta Kebabs.
I also really enjoy this with seafood like this Mediterranean Salmon, Lemon Shrimp or this Air Fryer Cod.
Another way to enjoy this couscous is to add in place of rice or quinoa in a bowl. Try adding it to these Mediterranean Buddha Bowls or with these Beef Kafta Meatballs.
OTHER SALAD RECIPES YOU MIGHT LIKE:
SUMMER ORZO PASTA SALAD
LEMON ARUGULA SALAD
TOMATO CUCUMBER FETA QUINOA SALAD
MEDITERRANEAN LENTIL SALAD
ZUCCHINI CHICKPEA QUIONA SALAD
GREEK ORZO PASTA SALAD
Mediterranean Couscous Salad
Ingredients
- 1 cup of pearl couscous or Israeli couscous {or sub regular couscous}
- 14 ounces of artichoke hearts, chopped
- 12 ounces of roasted red peppers, chopped
- 1 cups of cherry tomatoes, sliced in half
- 1/4 cup of red onion, diced
- 1 medium english cucumber, diced
- 1/2 cup of pitted kalamata olives, sliced
- 4 ounces of feta cheese, crumbled
- 1 -15 ounce can of chickpeas, drained and rinsed
- 2 cups of arugula {or green of your choice}
- 4-5 green onions, chopped
- 1/4 cup of fresh parsley, chopped
- 1/4 cup fresh mint, chopped
For the dressing
- 1/4 cup of extra virgin olive oil
- 1 lemon juiced {about 1/4 cup of lemon juice}
- 2 Tablespoons red wine vinegar
- Salt and pepper to taste
- 1 to 2 teaspoons spice of your choice {I like sumac, za'atar or Italian seasoning}
Instructions
- Cook the couscous according to the package.
- While it cooks place the artichoke hearts, roasted red peppers, tomatoes, red onion, english cucumber, olives, feta cheese, chickpeas, arugula, green onions, parsley and mint in a large mixing bowl. Set aside
- In a mason jar or salad dressing container combine the olive oil, lemon juice, red wine vinegar, salt and pepper and spice of your choice and stir or whisk together.
- Add the couscous to the salad once it has cooled. Pour the dressing over the salad and toss lightly to combine.
- Serve immediately or refrigerate in an airtight container.
Notes
If you cannot find Israeli Couscous, you may substitute with a small pasta shape such as orzo or use regular couscous.
I like to refrigerate for a few hours before serving so the flavors mix well. You can also refresh the salad with more dressing. This salad will keep up to 4 days but the tomatoes may start to get mushy. If you know you are eating this salad over the course of the week I would suggest waiting to add tomatoes until you are ready to eat.
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