couscous salad

Recipe by
Beth Pierce
Ofallon, MO

This delicious Mediterranean Couscous Salad combines couscous with cucumber, red onion, tomatoes, garbanzo beans, Kalamata Olives, and Feta cheese, all drizzled with an easy three-ingredient lemon vinaigrette. I love to serve it for a light summer lunch or dinner.

yield 6 serving(s)
prep time 10 Min
cook time 5 Min
method Stove Top

Ingredients For couscous salad

  • LEMON VINAIGRETTE
  • 1/4 c
    olive oil
  • 1 Tbsp
    white vinegar or red wine vinegar
  • 1
    lemon juiced (about 2 tablespoons)
  • 2 Tbsp
    honey
  • 1/4 tsp
    fresh ground black pepper
  • COUSCOUS SALAD
  • 2 1/4 c
    cool water
  • 1/2 tsp
    salt
  • 1 1/2 tsp
    olive oil
  • 1 1/2 c
    uncooked pearl couscous
  • 2/3 c
    chopped English cucumber
  • 1/3 c
    red onion
  • 2/3 c
    quartered grape or cherry tomatoes
  • 2/3 c
    garbanzo beans
  • 1/2 c
    sliced Kalamata olives
  • 1/4 c
    crumbled Feta cheese
  • 1/4 c
    loosely packed basil ribbons or chopped parsley

How To Make couscous salad

  • 1
    In a small bowl, whisk the olive oil, white wine vinegar, lemon juice, honey, and pepper.
  • 2
    Bring water to a boil, add the salt and olive oil. Stir in the pearl couscous. Reduce heat, cover, and simmer for 8-10 minutes or until the water is absorbed, stirring once or twice. Remove the lid and let it cool, stirring several times.
  • 3
    In a large bowl, combine the cooled couscous, cucumber, red onion, grape tomatoes, garbanzo beans, Kalamata olives, Feta cheese, and basil ribbons.
  • 4
    Drizzle with the lemon vinaigrette and toss to coat.

Categories & Tags for Couscous Salad:

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