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Zesty Mediterranean Couscous Salad

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A vibrant Mediterranean couscous salad filled with fresh vegetables, herbs, chickpeas, and feta, all tossed in a zesty lemon and red wine vinaigrette. Perfect as a side dish or light main, and great for meal prep.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6–8 servings
  • Category: Salad
  • Method: No-Cook, Boiling
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 10 ounces couscous
  • 1 tablespoon unsalted butter
  • 2 cups chicken broth (or broth of choice)
  • 2 cups cherry or grape tomatoes, quartered
  • ½ cup red onion, diced small
  • ½ cup kalamata olives, chopped
  • 1 cup mini cucumbers, diced small
  • 1 cup yellow or orange bell pepper, finely chopped
  • 1½ cups fresh parsley, finely chopped
  • ¼ cup fresh mint, finely chopped
  • 1–2 cups feta cheese, crumbled (for garnish)
  • 1 cup chickpeas, rinsed and drained
  • ½ cup extra virgin olive oil
  • 4 tablespoons red wine vinegar
  • 4 tablespoons lemon juice (juice of about 2 large lemons)
  • 1 clove garlic, grated
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon crushed red pepper flakes (optional)
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. In a medium saucepan, bring the chicken broth and butter to a boil.
  2. Stir in the couscous, then remove from heat. Cover and let rest for 5–10 minutes.
  3. Uncover and fluff the couscous with a fork.
  4. In a large mixing bowl, combine the fluffed couscous, tomatoes, red onion, olives, cucumbers, bell pepper, parsley, mint, and chickpeas.
  5. In a measuring cup or mason jar, whisk or shake together the olive oil, red wine vinegar, lemon juice, grated garlic, oregano, basil, red pepper flakes (if using), salt, and pepper until slightly thickened.
  6. Pour the dressing over the salad and toss until well combined.
  7. Top with crumbled feta cheese and serve chilled or at room temperature.

Notes

  • Swap chickpeas for grilled chicken or shrimp for a protein-packed main dish.
  • Use whole wheat or cauliflower couscous for a lower-carb version.
  • Add extras like roasted red peppers, sun-dried tomatoes, or artichokes for more flavor.
  • Replace feta with goat cheese or omit for dairy-free option.
  • Store up to 3–4 days in the fridge; refresh with lemon juice or olive oil before serving.
  • Best enjoyed chilled or at room temperature — not recommended for reheating or freezing.

Nutrition

Find it online: https://savorymomskitchen.com/zesty-mediterranean-couscous-salad/