Mediterranean Couscous Salad

Mediterranean Couscous Salad is a healthy, flavorful, and easy to make salad that you need to try this season. It's packed with Mediterranean ingredients including couscous, fresh veggies, and feta cheese all tossed in a tangy homemade vinaigrette dressing.

This nourishing couscous salad takes only half an hour to make from start to finish, making it the perfect go-to dish for when you need something fresh and fast! Serve it for a quick lunch or light dinner — or add it to your meal prep list for delicious lunches throughout the week.

Why You’ll Love this Mediterranean Couscous Salad

• Packed with veggies. Cherry tomatoes, bell peppers, cucumbers, olives, garlic, and arugula make this Mediterranean couscous salad just as healthy as it is delicious.
• Super versatile. This flavorful couscous salad is great on its own as a light lunch or dinner or as a stunning side dish in a larger meal! It’s also simple enough to eat any day of the week and delectable enough for special occasions, too.
• Easy to make. Mediterranean couscous comes together in just 30 minutes with a few simple steps: make the couscous, chop the veggies, make the vinaigrette, and assemble! It really couldn’t be easier.
• Great for meal prep. This couscous salad with a filling vegetarian meal that stores really well (in fact it may even taste better the next day!) — so it's perfect to meal prep for a healthy work lunch. It's healthy, nourishing, and keeps you full.

Ingredient Notes

To make this delicious Mediterranean Couscous Salad, you will need the following ingredients (full measurements in recipe card below):

• couscous - you can use your favorite couscous such as Moroccan, Israeli or pearled couscous. You will also need water, olive oil, and salt to cook the couscous in. Avocado oil or vegetable oil can also be used instead.
• cherry tomatoes - if you don’t have cherry tomatoes, use grape or plum tomatoes instead. You can also cut a large tomato into one-inch pieces.
• arugula - We often use baby spinach if we don't have spinach but you can substitute with any salad greens that you like. Try kale romaine lettuce, or mixed greens.
• red bell pepper - yellow or orange bell pepper would work if you don’t have red bell pepper available, but green bell pepper may change the flavor slightly (but it works too).
• English cucumber - any kind of cucumber would work, but we think English cucumbers are the best for this recipe as they’re slightly sweet and not as seedy as other varieties.
• kalamata olives - or swap for your favorite type of olive.
• feta cheese - you can also try a firm goat cheese or crumbled tofu in place of the feta.
• balsamic vinegar - if you don’t have balsamic vinegar on hand, you can use the same amount of red wine vinegar or apple cider vinegar.
• olive oil - avocado oil or vegetable oil can also be used instead of olive oil.
• garlic - you can swap 1 fresh garlic clove for 1 teaspoon of minced garlic.
• dijon mustard - a brown or stone-ground mustard would also work.
• honey - an equal measure of maple syrup would work, but the flavor will be altered a bit.
• salt and pepper

You will also need measuring cups and spoons, mixing bowl, and serving bowl.

How to Make the Best Mediterranean Couscous Salad

1. Cook the couscous. In a medium saucepan, bring the water, salt, and oil to a boil over medium high heat, about 3-4 minutes. Turn off the heat, stir in the couscous, and close the lid. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Set aside and let cool to room temperature, about 15 minutes.

2. Assemble the salad. In a large serving bowl, add the cooked couscous, cherry tomatoes, arugula, bell pepper, cucumber, olives, and feta cheese. 

3. Make dressing. In a small mixing, whisk together balsamic vinegar, oil, garlic, dijon mustard, honey, salt, and pepper until smooth.
4. Toss and serve. Pour the vinaigrette dressing over the salad and toss well to coat. Serve immediately or let the salad sit for up to 30 minutes to allow the flavors to infuse into each other.

How to Serve

While this tangy Mediterranean Couscous Salad is super satisfying on its own, you can make it go a little farther when feeding your family by pairing it with a simple baked or grilled protein for a well-rounded meal. Try chickpeas, chicken, beef, lamb, or fish.

Some of our favorite Mediterranean entrees and sides to serve with this are:

• Balsamic Chicken Kebabs
• Falafel
• Stuffed Eggplant
• Greek Salmon
• Baked Greek Chicken Breast
• Garlic Butter Shrimp
• Mediterranean Chicken Patties
• Greek Souvlaki Lamb Skewers

Storing and Freezing Instructions

How to Store

Transfer leftover couscous into an airtight container and refrigerate it for 4-5 days.

How to Freeze

You can freeze this Mediterranean couscous salad in a freezer safe container for up to 3 months, though some of the vegetables may change in texture once frozen and thawed. It is best to freeze just the couscous undressed. Then, thaw the couscous overnight in the refrigerator, add your veggies, and toss in the dressing.

More Mediterranean Salad Recipes

• 40 Best Salad Recipes
• Mediterranean Orzo Pasta Salad
• White Bean Salad
• Mediterranean Chickpea Wedge Salad
• Mediterranean Brown Rice Salad
• Buckwheat Salad

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