Mediterranean Couscous Salad/Wraps

Kathy W


A friend sent me this recipe. She warned me that this multiplies quickly! The more veggies you add, the more salad you have.

If you make it ahead; wait to add the tomatoes, nuts, and dressing until just before serving.

I like to serve it as a wrap. I use tortilla wraps (or pitas). I serve the tomatoes, feta and nuts on the side, along with shredded lettuce for a make your own.

I also like to increase the amount of couscous.

★★★★★ 1 vote
A Lot!
No-Cook or Other


1 c
plus 2 tbsp water or broth
1 c
tomatoes, seeded and chopped
1 c
feta cheese
7 oz
can sliced black olives
1/2 c
fresh chopped parsley
green onions, sliced
slivered almonds or pine nuts
1/2-1 c
each: diced cucumber, celery, shredded carrot, green, red and yellow pepper, edamame. (use your imagination)
salt and pepper to taste


8 Tbsp
olive oil
8 Tbsp
lemon juice
sugar to taste (this is optional-you want it tart, but you don't want it to make your jaws hurt!)


1Heat water (or broth) just to a boil. Place couscous in medium bowl, add hot water (or broth). Cover and let stand 5 minutes or until water is absorbed. Fluff with a fork. Let cool and place in a large bowl.
2Add all the veggies (except the tomatoes - they tend to get soggy) to the coucous.
3Mix together olive oil, lemon juice and sugar (if desired). Pour about 1/2 to 2/3 of it over the couscous, mix, taste and add more dressing if needed.
4Chill. Add feta, nuts and tomatoes just before serving.
5For wraps; serve with shredded lettuce, tomatoes and feta on the side. The nuts are optional.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mediterranean
Dietary Needs: Vegetarian
Other Tag: Quick & Easy