Description
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.
Ingredients
For the couscous:
- 1 cup water
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1 cup couscous
For the salad:
- 1 cup cherry tomatoes, halved
- 1/2 cup arugula or baby spinach
- 1 red bell pepper, diced
- 1 large English cucumber, diced
- 1/4 cup kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
For the dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
Prepare 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.
Assemble the salad:
- In a large serving bowl, add the cooked couscous, cherry tomatoes, arugula, bell pepper, cucumber, olives, and feta cheese.
Prepare the vinaigrette dressing:
- In a small mixing, whisk together balsamic vinegar, oil, garlic, dijon mustard, honey, salt, and pepper until smooth.
- 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.
Notes
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 in an airtight container or freezer bag. Then, thaw the couscous overnight in the refrigerator, add your veggies, and toss in the dressing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Mediterranean