Mediterranean Couscous Salad/Wraps

★★★★★ 1 Review
Kattyw avatar
By Kathy W
from Englewood, OH

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.

serves A Lot!
method No-Cook or Other


  • 1 c
    plus 2 tbsp water or broth
  • 1 c
  • 3
    tomatoes, seeded and chopped
  • 1 c
    feta cheese
  • 7 oz
    can sliced black olives
  • 1/2 c
    fresh chopped parsley
  • 7
    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!)

How To Make

  • 1
    Heat 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.
  • 2
    Add all the veggies (except the tomatoes - they tend to get soggy) to the coucous.
  • 3
    Mix 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.
  • 4
    Chill. Add feta, nuts and tomatoes just before serving.
  • 5
    For wraps; serve with shredded lettuce, tomatoes and feta on the side. The nuts are optional.