Couscous Salad Recipe

A quick and refreshing Mediterranean Couscous Salad made with instant couscous, English Cucumbers, Kalamata Olives, sun-ripened tomatoes, red onion, garbanzo beans, and fresh basil, all drizzled with a lemon vinaigrette.

Course side salad

Cuisine Mediterranean

Keyword couscous salad recipe, how do you make couscous salad, how to cook couscous salad, how to make couscous salad, israeli couscous salad, pearl couscous salad

Prep Time 10

Cook Time 5

Servings servings

Calories 354kcal

Author Beth Pierce

Ingredients

Lemon Vinaigrette

¼ cup olive oil
1 tablespoon white wine vinegar or red wine vinegar
1 lemon juiced (about 2 tablesspoons)
1-2 tablespoons honey
¼ teaspoon fresh ground black pepper

Couscous Salad

2¼ cups cool water
½ teaspoon salt
1½ teaspoons olive oil
1½ cups uncooked pearl couscous
⅔ cup chopped English cucumber
⅓ cup chopped red onion
⅔ cup quartered grape or cherry tomatoes
⅔ cup garbanzo beans
½ cup sliced Kalamata Olives
¼ cup crumbled feta cheese
¼ cup loosely packed basil ribbons or chopped parsley

Instructions

In a small bowl, whisk the olive oil, white wine vinegar, lemon juice, honey, and pepper.
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.
In a large bowl, combine the cooled couscous, cucumber, red onion, grape tomatoes, garbanzo beans, Kalamata Olives, Feta Cheese, and basil ribbons. Drizzle with the lemon vinaigrette and toss to coat.

Notes

Chop the vegetables and olives into bite-size pieces to get a little bit of everything in each bite and a uniform texture.
Add pine nuts, slivered almonds, or chopped walnuts for more protein and texture.
The Kalamata Olives and Feta are naturally salty, so hold back on the salt.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
I do not recommend freezing this recipe.

Nutrition