This Mediterranean Couscous Salad is a fresh, healthy, and easy-to-make dish featuring pearl couscous, chickpeas, sun-dried tomatoes, feta cheese, and toasted pine nuts, all tossed with a zesty lemon dressing. Perfect for meal prep, picnics, or as a side dish for any meal, this recipe is packed with flavors and textures. It’s a great option for those seeking a light, nutritious meal full of Mediterranean ingredients. The salad can be customized with additional vegetables or protein and is ideal for a refreshing lunch, dinner, or party appetizer. Make it ahead of time for a quick and tasty meal that everyone will love.

Ingredients

Salad

1 ½ cups pearl couscous
2 Persian cucumbers, diced
½ cup sun-dried tomatoes, diced or julienned
½ cup canned chickpeas, rinsed and drained
2 tablespoons feta cheese, crumbled
2 tablespoons pine nuts, toasted
¼ cup fresh parsley, chopped
2 tablespoons fresh mint, chopped

Dressing

¼ cup extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove, crushed
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Cook the couscous: Bring a large saucepan of 2 cups salted water to a boil. Add couscous, stir, cover, and reduce the heat to medium. Cook for 8-10 minutes, or until all the liquid is absorbed. Fluff with a fork and transfer to a large shallow bowl to cool.
Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, crushed garlic, and Dijon mustard. Add salt and pepper to taste. Stir to combine, then pour over the cooled couscous.
Assemble the salad: Add diced cucumbers, sun-dried tomatoes, chickpeas, feta cheese, toasted pine nuts, chopped parsley, and chopped mint to the couscous. Toss gently to combine.
Serve: Enjoy the salad at room temperature, or cover and refrigerate for about 1 hour to allow the flavors to meld.

Why You’ll Love This Recipe

Light and refreshing: Perfect for warm weather and a healthy side dish or main course.
Packed with flavor: A wonderful combination of fresh vegetables, herbs, and tangy feta cheese.
Easy to make: Minimal prep time with quick cooking couscous.
Versatile: A great dish for picnics, BBQs, or as a weeknight dinner.

Tips

Cool the couscous: Let the couscous cool before mixing with the dressing to prevent wilting the vegetables.
Adjust the seasoning: Feel free to add extra salt or pepper if needed to balance the flavors.
Add a little extra dressing: If you like your salad extra tangy, feel free to add more lemon juice or a dash of vinegar.

Variations and Substitutions

Add protein: You can add grilled chicken, shrimp, or even roasted vegetables for a more substantial salad.
Use different greens: Spinach, arugula, or kale can be swapped for the parsley and mint.
Change the nuts: Walnuts or almonds are great alternatives to pine nuts.
Dairy-free: Skip the feta cheese for a vegan version or substitute with dairy-free feta.

FAQs

Can I prepare this salad ahead of time?

Yes! This salad actually tastes better after it has had time to chill in the fridge for about an hour or even overnight.

Can I make this salad without couscous?

Yes, you can substitute couscous with quinoa, farro, or bulgur wheat for a similar texture and flavor.

How long will this salad last in the fridge?

This Mediterranean couscous salad will keep well in the fridge for up to 3 days. Just be sure to cover it tightly.

Serving Suggestions

Pair with: This salad is great on its own or paired with grilled meats, fish, or as a side dish for Mediterranean-inspired meals.
Add more veggies: Consider adding roasted bell peppers, olives, or artichoke hearts for more depth of flavor.
Garnish with extra herbs: A sprinkle of fresh basil or oregano can elevate the dish further.

This Mediterranean Couscous Salad is light, refreshing, and full of vibrant flavors – perfect for any occasion!