A quick and easy, healthy Mediterranean couscous salad featuring lots of bright, fresh vegetables. A great recipe to feed a crowd!

This post is brought to you by: I AM REALLY REALLY LAZY.

So, this couscous salad? It was one of the first posts ever here on FFF. And, you know what? (yes, lots of questions today) I still eat it ALL THE TIME. Since a lot of you weren’t around back in the beginning of FFF, I decided to update the photos and bring it back for your taste buds to enjoy.

I do love a grain-based salad, but there’s something just so fresh and inviting about this Mediterranean couscous salad. I serve it every chance I get (I even brought some with me to bible study).

Why You Will Love This Recipe

• It is healthy. See below how/why it’s healthy (and how it can be even healthier!).
• It’s an all-year-round dish. Heading to a barbecue? Yup, it works. Want to serve it next to grilled salmon for a fancy weekend meal? It works there, too.
• It can be altered to suit your mood and taste buds. I have also included some suggestions for how you can do this.
• Lots of vegetables and spices give this Mediterranean couscous salad a real kick.

Is this couscous salad healthy?

This salad contains a multitude of vegetables and spices, which contain vitamins, minerals, and antioxidants. Couscous, when compared to rice, is a healthy alternative, especially the whole wheat variety (though not as healthy as, say, quinoa). The greatest concern would be the sugar, which I still recommend on account of what it brings to the salad taste-wise. You can either use a smaller amount or do away with it altogether if you value nutrition over taste. Totally your call.

INGREDIENTS

Apart from the sugar and Italian seasoning, all these ingredients are good for you. You’re welcome!

The Dressing:

• 1/4 cup white wine vinegar
• 4 tsp fresh lemon juice
• 2 tbsp granulated sugar

The salad

• 1 cup dry whole wheat couscous
• 1/2 cup large red onion, diced
• 1 cup medium cucumber, chopped
• 2 cups large tomatoes, chopped
• 3/4 cup fat-free or light feta cheese
• 3 tbsp Italian seasoning
• 3 tbsp fresh basil, sliced
• 1 tsp garlic powder
• salt
• pepper
• 2 tbsp balsamic vinegar

INSTRUCTIONS

Boil

In a medium-sized pot, bring 1 1/4 cups of water to a boil. Add the couscous, cover, and remove from the heat.

Prep

While your couscous sits, dice the red onion, cucumbers and tomatoes. In a small bowl, whisk together the white wine vinegar and lemon juice. Pop in the microwave for 10-15 seconds until warm. Add the sugar into the warm lemon juice mixture, and stir until dissolved. Set aside.

Fluff

Remove the lid from the pot, and fluff the couscous with a fork. Transfer it into a large bowl.

Add

Add the chopped veggies to the couscous, along with the feta cheese, Italian seasoning, basil, and garlic powder. Mix until everything is combined and the Italian seasoning has been dispersed evenly.

Pour

Pour the white wine vinegar mixture over the couscous, mixing well. Season with a good amount of salt, and black pepper. Drizzle balsamic vinegar over the top and serve.

DEVOUR!

Variations

There are many ways to change things up with this couscous salad, so think about what you’ll be serving it with (it goes great with steak or sesame chicken). Here are some suggestions:

Greek Couscous Salad: For a Greek salad, add some chopped kalamata olives, crumbled feta cheese, diced red bell pepper, and chopped fresh parsley. Mix together lemon juice, olive oil, minced garlic, and a pinch of salt to make the dressing.

Moroccan Couscous Salad: Add some chickpeas, raisins, and sliced almonds. Mix together olive oil, lemon juice, honey, ground cumin, ground coriander, and a pinch of cinnamon.

Asian-Inspired Couscous Salad: Add some sliced snow peas, chopped red bell pepper, shredded carrots, and chopped cilantro. Mix together rice vinegar, soy sauce, honey, minced ginger, and a pinch of red pepper flakes for the dressing.

Spicy Couscous Salad: Want a bit of kick? Add diced jalapeno peppers, chopped red onion, diced avocado, and chopped cilantro. The dressing can be made with lime juice, olive oil, minced garlic, and a pinch of salt and black pepper.

FAQs

how to store Mediterranean couscous salad

Put the couscous in an airtight container and store it in the fridge. It should keep for up to 4 days. Give it a good stir before you serve it again to redistribute the flavors. Freezing the couscous salad is not recommended as it will turn the couscous mushy and wilt the vegetables.