Go Back
Couscous has a rich history that dates back to North Africa, where it has been a staple food for centuries. Its roots can be traced to the Berber people, who traditionally prepared it using durum wheat. Couscous was not only a culinary staple but also a vital part of cultural rituals and celebrations. It represents more than just a dish; it is a symbol of hospitality and community, often served during family gatherings and special occasions.

Mediterranean Couscous Salad

Dive into the vibrant world of Mediterranean Couscous Salad, a delicious blend of fresh vegetables, nutty couscous, feta, and olives. This salad is not only a feast for the eyes but also a healthy option packed with flavors that capture the essence of Mediterranean cuisine. Perfect for picnics, dinner parties, or weekday meals, this dish is easy to prepare and highly customizable. Explore its origins, health benefits, and step-by-step instructions for making this nutritious culinary delight.
Print Recipe Pin Recipe

Ingredients
  

1 cup couscous

1 1/4 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1 bell pepper (red or yellow), diced

1/2 medium red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

Juice of 1 lemon

3 tablespoons olive oil

Salt and pepper, to taste

Optional: 1/4 teaspoon red pepper flakes (for a hint of spice)

Instructions
 

Cook the Couscous: In a medium saucepan, bring the vegetable broth (or water) to a rolling boil. Add the couscous, stir, then reduce the heat to low. Cover the saucepan and let it simmer for about 5 minutes, or until all the liquid is entirely absorbed. Once done, remove from heat and use a fork to fluff the couscous. Allow it to cool to room temperature.

    Prepare the Vegetables: While the couscous is cooling, chop the vegetables. Dice the cucumber and red onion, slice the bell pepper into small pieces, halve the cherry tomatoes, and pit and slice the Kalamata olives.

      Make the Dressing: In a small bowl, combine the olive oil, lemon juice, salt, pepper, and optional red pepper flakes. Whisk vigorously until all ingredients are emulsified and well blended.

        Combine Ingredients: In a large mixing bowl, combine the cooled couscous, halved cherry tomatoes, diced cucumber, bell pepper, chopped red onion, sliced olives, crumbled feta cheese, and the chopped parsley and mint.

          Add the Dressing: Pour the dressing over the salad mixture. Gently toss all the ingredients until they are evenly coated with the dressing.

            Taste and Adjust: Sample a spoonful of the salad and adjust the seasoning as necessary. Add more salt, pepper, or lemon juice to enhance the flavors to your liking.

              Chill & Serve: For the best flavor experience, cover the salad and refrigerate for at least 30 minutes before serving. This will allow the flavors to meld beautifully.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6

                  - Presentation Tips: Serve the salad in a large, clear bowl for a beautiful view of the vibrant colors, and garnish with additional feta cheese and a sprinkle of fresh herbs for an appealing final touch.