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Colorful Mediterranean Couscous Salad with fresh vegetables and herbs

Mediterranean Couscous Salad

A vibrant and refreshing couscous salad loaded with colorful vegetables and a zesty lemon dressing, perfect for warm-weather meals.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 cup couscous Use any type of couscous.
  • 1 can chickpeas, drained and rinsed Canned chickpeas for convenience.
  • 1/2 cucumber, diced Fresh cucumber adds crunch.
  • 1 bell pepper, diced Any color bell pepper works.
  • 1/2 red onion, finely chopped Red onion for a mild flavor.
  • 1 cup cherry tomatoes, halved Sweet cherry tomatoes.
  • 1/4 cup parsley, chopped Fresh parsley for flavor.
  • 1/4 cup feta cheese, crumbled Optional for a creamy texture.
Dressing
  • 3 tablespoons olive oil Extra virgin for best flavor.
  • 2 tablespoons lemon juice Freshly squeezed is recommended.
  • Salt and pepper to taste Adjust seasoning to your preference.

Method
 

Preparation
  1. Cook the couscous according to package instructions. Let it cool.
  2. In a large bowl, combine chickpeas, cucumber, bell pepper, onion, tomatoes, and parsley.
  3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  4. Add the cooled couscous to the vegetable mixture, then pour the dressing over it. Toss to combine.
  5. If using, sprinkle feta cheese on top before serving. Enjoy your salad!

Notes

This salad can be made ahead of time and stored in an airtight container in the fridge for 3-5 days. Best served chilled or at room temperature.