Mediterranean Couscous Salad—an irresistible dish that brings together vibrant, fresh ingredients in a symphony of Mediterranean flavours! Featuring a base of couscous (think whole wheat or spelt), this salad is jazzed up with zucchini, cherry tomatoes, green onions, mint, parsley, peas, and tangy marinated artichoke hearts, all dressed in a zesty lemon vinaigrette.
This isn’t just any salad, it’s a vibrant, nutrient-packed dish that comes together in minutes and leaves everyone at the table asking for more. Whether you’re gearing up for a busy week or just looking for a delightful new recipe to add to your repertoire, this salad is sure to impress. It’s ideal for a nutritious lunch, a side at dinner, or a standout dish for potlucks and picnics.
What is Couscous?
Couscous is a tiny, versatile pasta made from semolina wheat, and it’s a staple in many North African and Middle Eastern cuisines. It cooks up quickly, making it perfect for busy weeknights or meal prepping. Whether you’re using whole wheat, spelt, or traditional couscous, this ingredient is a fantastic base for salads, sides, and even main dishes. Plus, it’s great at soaking up flavours, making every bite deliciously satisfying.
Types of Couscous
Couscous isn’t just one thing—it comes in several varieties, and you can find them all in here in Germany. Here’s a quick guide:
- Traditional Couscous: These tiny semolina wheat granules cook up fast and are perfect for quick, easy meals.
- Whole Wheat Couscous: A healthier option with a nutty flavour and extra fibre.
- Spelt Couscous: Made from spelt flour, offering a unique taste for those looking to mix it up.
- Pearl Couscous (Israeli Couscous): Larger and round, these have a delightful chewy texture that’s awesome in salads and stews.
- Corn Couscous: A great gluten-free alternative made from corn, perfect for those with gluten sensitivities.
- Chickpea Couscous: This gluten-free option is made from chickpea flour and is packed with protein and fibre. It adds a nutty taste and hearty texture to any dish.
Each type has its own unique vibe, so go ahead and experiment to find your favourite!
Tips for the Main Ingredients in Mediterranean Couscous Salad
Whether you’re a seasoned cook or just starting out, these tips will help you perfect your Mediterranean Couscous Salad recipe.
- Couscous: For fluffy couscous, use the right ratio of water to couscous (usually 1:1.5 but the check the package instructions). After adding boiling water, cover and let it sit undisturbed, then fluff with a fork.
- Zucchini: Using both green and yellow zucchini adds a pop of color and a slight variation in flavour. Green zucchini tends to be slightly firmer and more savoury, while yellow zucchini is a bit sweeter and more tender. Sauté until crisp-tender to maintain their vibrant color and slight crunch.
- Cherry Tomatoes: Use ripe, juicy cherry or mini-roma tomatoes for the best flavour. In summer, try a mix of heirloom cherry tomatoes in yellow, orange, and red for a burst of color and a variety of flavours. Halve them to evenly distribute their sweetness throughout the salad.
- Green Onions: Only use the white and light green parts for a milder flavour. Slice them thinly to blend seamlessly into the salad.
- Fresh Herbs: Don’t skimp on the fresh mint and parsley—think tabouleh salad! These herbs are key to the salad’s bright, refreshing flavour. Finely chop them right before adding to keep their flavours vibrant.
- Peas: If using fresh peas, blanch them quickly to retain their color and crunch. If using frozen, simply thaw and add them directly to the salad.
- Artichoke Hearts: Marinated artichoke hearts add a tangy flavour. Drain them well before chopping to avoid excess liquid in the salad.
Dressing and Seasonings
- Lemon Juice: Freshly squeezed lemon juice is a must for the dressing. It adds a zesty, fresh flavour that bottled juice just can’t match.
- Extra-Virgin Olive Oil: Use a high-quality extra-virgin olive oil for the dressing. Its rich flavour will elevate the entire dish. I like to use my go-to extra-virgin olive oil which is heat resistant and great for salads!
- Seasoning: Taste as you go! Adjust salt, pepper, and lemon juice to suit your preferences and bring out the best flavours in the salad.
This refreshing Mediterranean Couscous Salad recipe is the ultimate addition to your summer BBQ, potluck, or any gathering! Its vibrant flavours and versatility ensure it’s always a hit and leaves everyone impressed.
Why I Love This Recipe:
What makes this Mediterranean Couscous Salad a standout? It’s simple. This dish is the epitome of freshness, combining crunchy vegetables with fluffy couscous, all tossed in a homemade lemon and olive oil dressing that’s absolutely to die for. It’s the perfect quick meal for any day of the week and a wonderful addition to your meal-prep lineup. Here’s what makes my go-to recipe a game-changer:
- Super Quick & Easy: On the table in just 20 minutes! Just soak the couscous in boiling water—no stove needed.
- Healthy & Veggie-Packed: Loaded with fresh vegetables and herbs, this salad is a healthy, vegetarian delight that works as a side or a meatless main.
- Simple Ingredients: Everything you need is available at your local grocery store, with organic options too.
- Versatile & Convenient: Perfect for meal prep, potlucks, barbecues, and celebrations. It’s always a crowd-pleaser and great for taking to work.
- Tastes Even Better the Next Day: The flavours really come together after a day, making it even more delicious. Prep ahead for an effortless, flavourful meal.
If you are searching for an easy mediterranean couscous salad recipe look no further! This healthy couscous salad is perfect for anyone following a mediterranean diet and looking for healthy meal prep ideas.
Let’s Talk Health Benefits:
- Rich in Nutrients: Loaded with fresh veggies and whole grains, this salad is a powerhouse of vitamins and minerals.
- Heart-Healthy: Extra-virgin olive oil isn’t just for taste; it’s packed with heart-healthy monounsaturated fats.
- High in Fiber: With ingredients like whole wheat couscous and green peas, this dish is a great way to up your fibre intake, which is key for a healthy digestive system.
Meal Planning Made Easy:
- Prep Ahead: This couscous salad is perfect for preparing in advance. Just mix up a big batch, and you’ve got lunches ready to go for the week.
- Flexible & Forgiving: Add whatever vegetables you have on hand. Whether it’s bell peppers for a bit of sweetness or arugula for a peppery kick, this salad adapts to your taste and the season.
- Serve It Up: Pair it with grilled chicken or fish for a protein-packed dinner or enjoy it solo for a light, satisfying lunch.
Ways to Adapt Mediterranean Couscous Salad
Looking to mix up your Mediterranean Couscous Salad? Here are five easy ways to make it your own:
- Protein Boost: Add chickpeas or grilled chicken/shrimp for extra protein.
- Seasonal Veggies: Swap in roasted butternut squash or sweet potatoes in the fall, and fresh cucumbers or bell peppers in the summer.
- Alternative Grains: Use quinoa for a gluten-free option or farro (Einkorn) /barley for a chewier texture.
- Flavour Enhancements: Add crumbled feta cheese or chopped Kalamata olives/capers for a tangy twist.
- Herbs and Spices: Experiment with fresh herbs like basil or cilantro, and spices like smoked paprika or cumin.
Give these adaptations a try and watch your couscous salad become a new favourite in your meal rotation!
Common Questions About My Couscous Salad Recipe
Absolutely! This salad tastes even better the next day as the flavours meld together. It’s perfect for meal prep or preparing in advance for gatherings.
Yes, you can use any type of couscous you prefer, such as whole wheat, spelt, or pearl couscous. There are also gluten-free options like corn or chickpea couscous. Just make sure to follow the package instructions for cooking.
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days.
You can substitute zucchini with other vegetables like bell peppers, cucumbers, or roasted eggplant.
Looking for more couscous salad recipe ideas?
Then try one of these favourites:
- Couscous Salad with Beetroot and Carrots
- Minted Couscous Salad with Watermelon & Baby Cucumber
- Couscous Salad with Oranges and Radishes
Mediterranean Couscous Salad
Ingredients
- 250 g couscous (such as whole wheat or spelt)
- 5 tablespoons extra-virgin olive oil, divided
- 2 medium zucchini (preferably one green and one yellow), trimmed and cut into 2.5 cm pieces
- 1/2 cup freshly squeezed lemon juice, from about 3 lemons, or 125 ml, plus more to taste
- 400 g cherry or mini-roma tomatoes, halved
- 2 bunches green onions (white and light green parts only), thinly sliced
- 11/2 cups fresh mint leaves, finely chopped (about 3 handfuls, yielding approximately 2/3 cup chopped)
- 1 cup fresh flat-leaf parsley, finely chopped (from 1 small bunch)
- 1 cup fresh or thawed frozen green peas, 160 g, from about 450 g in the pod if fresh
- 4 marinated whole artichoke hearts, drained and chopped
- Sea salt and freshly ground black pepper, to taste
Method
-
Prepare the couscous: Add 250 g of couscous and a pinch of salt to a large bowl. Pour 300 ml of boiling water over the couscous, ensuring it is evenly distributed. Leave uncovered and allow the couscous to absorb the water for 5-10 minutes, as per package instructions. Once absorbed, fluff with a fork and allow to cool.
Tip: If you don't have a kettle, heat the water in a saucepan until it boils, then remove from heat, pour over the couscous and let stand for 5-10 minutes or until the water is absorbed. Fluff with a fork and let it cool.
-
Blanch the Peas (if using fresh): Bring a small pot of salted water to a boil. Add the peas and cook until crisp-tender, about 1-2 minutes. Drain and immerse in ice water to stop the cooking process. Drain again and set aside.
-
Cook the Zucchini: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the zucchini and sauté until crisp-tender, about 3-5 minutes. Set aside to cool.
-
Prepare the Salad Dressing: In a small bowl, whisk together the lemon juice and the remaining 4 tablespoons olive oil. Season with salt and black pepper, to taste.
-
Assemble the Salad: In a large serving bowl, combine the cooled couscous, peas, sautéed zucchini, halved tomatoes, sliced green onions, chopped mint, parsley, and artichokes. Drizzle with the dressing and toss thoroughly to combine. Adjust the seasoning with additional salt, pepper, and lemon juice if desired.
-
Serve: Allow the salad to sit at room temperature for at least 30 minutes to meld the flavours or refrigerate for up to an hour if preferred chilled. Serve as is, or over a bed of fresh greens. Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Did you try this recipe?
Did you try this recipe?Then tag @ellerepublic on Instagram and hashtag it #ellerepublic
How did you like it?
Please let me know how this Couscous Salad recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.
Did you make any changes to this recipe?
If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).
This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.
