![- 1 cup couscous - 1 1/4 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and halved - 1/4 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup extra virgin olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste To make a great Mediterranean Couscous Salad, you need simple, fresh ingredients. Each one adds its flavor and texture. You start with couscous, a quick-cooking grain that acts as the base. I use vegetable broth to boost its taste. This adds depth to the dish. Next, I add bright cherry tomatoes. Their sweetness pairs well with the crunch of a diced cucumber. The red onion gives a little bite. Kalamata olives add a salty, briny flavor that sings of the Mediterranean. Feta cheese brings creaminess and tang. Fresh parsley adds a burst of color and freshness. Olive oil and lemon juice create a zesty dressing that ties everything together. I sprinkle dried oregano for an herbal touch. This salad is not just tasty; it is also healthy. Each ingredient brings its own nutrients to the table. I love how they work together for a fresh, colorful dish. You can find the full recipe [Full Recipe]. To start, grab a medium saucepan. Pour in 1 1/4 cups of vegetable broth. Heat it on high until it boils. This step is key for flavor. Once boiling, stir in 1 cup of couscous. Cover the pot and remove it from heat. Let it sit for about 5 minutes. This lets the couscous absorb all the broth. After 5 minutes, fluff it with a fork. Set it aside to cool while you prepare the other ingredients. Next, take a large mixing bowl. Combine 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1/2 finely chopped red onion. Add in 1/2 cup of pitted and halved Kalamata olives. Crumble 1/4 cup of feta cheese and toss it in too. Now, gently fold in the cooled couscous with this fresh mix. Make sure everything is well combined but be careful not to mash the veggies. In a small bowl, whisk together 1/4 cup of extra virgin olive oil and 2 tablespoons of lemon juice. Add 1 teaspoon of dried oregano, along with salt and pepper to taste. This dressing adds flavor and ties everything together. Pour the dressing over your couscous salad. Toss gently to coat all the ingredients evenly. Finally, sprinkle 1/4 cup of chopped fresh parsley on top and give it one last gentle toss. Enjoy this fresh and vibrant dish! To ensure your couscous is fluffy, start with the right amount of broth. Use 1 1/4 cups of vegetable broth for every cup of couscous. Bring the broth to a boil, then quickly stir in the couscous. Cover the pot and remove it from heat. Let it sit for about five minutes. This method helps the couscous absorb all the liquid and stay light. Fluff it with a fork to separate the grains. When choosing herbs, fresh is best for flavor. Fresh parsley adds a bright taste. Dried oregano works too, but fresh herbs shine in this dish. If you use dried herbs, reduce the amount slightly. This helps keep the flavor balanced. For a stunning look, serve the salad in a large, colorful bowl. You can also use individual cups for each guest. This adds a fun touch. Garnish your salad with extra parsley on top for a fresh pop. A lemon wedge on the side gives a nice splash of color and flavor. To boost the flavor of your salad, consider adding spices. A pinch of cumin or smoked paprika can add warmth. Fresh herbs like basil or mint can also give it a new twist. Marinating the salad before serving enhances the taste. Let it sit in the fridge for at least an hour. This allows the flavors to mix and deepen. For the best results, try marinating overnight. This way, each bite bursts with flavor. For the full recipe, check out the detailed instructions provided earlier. {{image_2}} You can easily change this salad to fit your taste. Adding proteins like chickpeas or grilled chicken boosts the nutrition. Chickpeas add fiber, while chicken gives it a hearty feel. If you prefer a different cheese, try goat cheese instead of feta. Goat cheese adds a creamy tang that pairs well with the other flavors. Fresh, seasonal vegetables can change the game. For example, adding bell peppers gives a sweet crunch. You can also use local produce to make the salad more vibrant. Farmers' markets often have great options that inspire new flavors. You have choices when it comes to dressings. A balsamic vinaigrette can add depth and sweetness. You can also play with flavors. If you like it spicy, add red pepper flakes. For a tangy twist, a bit more lemon juice works well. Explore these options to find what you love best. For the full recipe, check [Full Recipe]. To store your Mediterranean couscous salad, keep it in an airtight container. This helps keep it fresh and safe. It stays good in the fridge for about 3 to 5 days. Make sure to check for any signs of spoilage before serving leftovers. If it looks or smells unusual, it's best to toss it. You can freeze couscous salad, but it's not the best option. Freezing may change the texture of the veggies. If you decide to freeze it, use a freezer-safe container. When you're ready to eat, thaw the salad in the fridge overnight. After thawing, freshen it up with a splash of olive oil or lemon juice. Meal prepping this salad is easy and fun! You can make it a day ahead. Store the dressing separately to keep everything crisp. When you're ready to eat, mix it all together. Use your favorite veggies and protein for customization. This way, you can enjoy fresh meals all week long! Couscous is a tiny pasta made from semolina wheat. It cooks quickly and has a light, fluffy texture. Often used in salads, couscous absorbs flavors well. You can find it in many stores, often near rice or pasta. It is a staple in North African cuisine. Yes, you can make this salad ahead of time. It tastes even better after sitting for a few hours. Store it in the fridge for up to three days. Just remember to keep the dressing separate if you want extra crunch. Mix it in just before you serve. To make this salad vegan, simply leave out the feta cheese. You can add extra veggies or use a vegan cheese if you like. Chickpeas can also add protein and texture. This change keeps the salad fresh and tasty without any animal products. Absolutely! You can use any olives you prefer. Green olives or even stuffed olives work well. Each type will change the flavor a bit. Just make sure to pit and slice them before adding to the salad. This salad pairs well with grilled vegetables or fish. It also goes great with hummus and pita bread. You can serve it as a side dish or a light main course. For a complete meal, add a protein like chicken or shrimp. This blog post shared a simple Mediterranean Couscous Salad recipe. You learned the key ingredients, like couscous and veggies, and how to prepare them. I discussed tips for flavor, presentation, and easy substitutions. Remember, you can customize this salad with different proteins or herbs to suit your taste. It’s nutritious and fun to make! Enjoy your culinary adventure and savor every bite of this vibrant dish.](https://cheftaling.com/wp-content/uploads/2025/05/685d823a-45e9-47cb-b3bd-4b870b790acd.webp)
Looking for a dish that bursts with flavor and is oh-so-easy to make? I’ve got just the thing: Mediterranean Couscous Salad! This vibrant meal is packed with fresh veggies, tangy feta, and delightful olives. Whether you’re prepping for a party or a simple weeknight dinner, this salad is sure to impress. Join me as we dive into each step to make this tasty, refreshing dish!
Ingredients
List of Ingredients
– 1 cup couscous
– 1 1/4 cups vegetable broth
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1/2 red onion, finely chopped
– 1/2 cup Kalamata olives, pitted and halved
– 1/4 cup feta cheese, crumbled
– 1/4 cup fresh parsley, chopped
– 1/4 cup extra virgin olive oil
– 2 tablespoons lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
To make a great Mediterranean Couscous Salad, you need simple, fresh ingredients. Each one adds its flavor and texture. You start with couscous, a quick-cooking grain that acts as the base. I use vegetable broth to boost its taste. This adds depth to the dish.
Next, I add bright cherry tomatoes. Their sweetness pairs well with the crunch of a diced cucumber. The red onion gives a little bite. Kalamata olives add a salty, briny flavor that sings of the Mediterranean.
Feta cheese brings creaminess and tang. Fresh parsley adds a burst of color and freshness. Olive oil and lemon juice create a zesty dressing that ties everything together. I sprinkle dried oregano for an herbal touch.
This salad is not just tasty; it is also healthy. Each ingredient brings its own nutrients to the table. I love how they work together for a fresh, colorful dish.
You can find the full recipe [Full Recipe].
Step-by-Step Instructions
Cooking Couscous
To start, grab a medium saucepan. Pour in 1 1/4 cups of vegetable broth. Heat it on high until it boils. This step is key for flavor. Once boiling, stir in 1 cup of couscous. Cover the pot and remove it from heat. Let it sit for about 5 minutes. This lets the couscous absorb all the broth. After 5 minutes, fluff it with a fork. Set it aside to cool while you prepare the other ingredients.
Mixing Ingredients
Next, take a large mixing bowl. Combine 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1/2 finely chopped red onion. Add in 1/2 cup of pitted and halved Kalamata olives. Crumble 1/4 cup of feta cheese and toss it in too. Now, gently fold in the cooled couscous with this fresh mix. Make sure everything is well combined but be careful not to mash the veggies.
Preparing the Dressing
In a small bowl, whisk together 1/4 cup of extra virgin olive oil and 2 tablespoons of lemon juice. Add 1 teaspoon of dried oregano, along with salt and pepper to taste. This dressing adds flavor and ties everything together. Pour the dressing over your couscous salad. Toss gently to coat all the ingredients evenly. Finally, sprinkle 1/4 cup of chopped fresh parsley on top and give it one last gentle toss. Enjoy this fresh and vibrant dish!
Tips & Tricks
Cooking Tips
To ensure your couscous is fluffy, start with the right amount of broth. Use 1 1/4 cups of vegetable broth for every cup of couscous. Bring the broth to a boil, then quickly stir in the couscous. Cover the pot and remove it from heat. Let it sit for about five minutes. This method helps the couscous absorb all the liquid and stay light. Fluff it with a fork to separate the grains.
When choosing herbs, fresh is best for flavor. Fresh parsley adds a bright taste. Dried oregano works too, but fresh herbs shine in this dish. If you use dried herbs, reduce the amount slightly. This helps keep the flavor balanced.
Presentation Tips
For a stunning look, serve the salad in a large, colorful bowl. You can also use individual cups for each guest. This adds a fun touch. Garnish your salad with extra parsley on top for a fresh pop. A lemon wedge on the side gives a nice splash of color and flavor.
Enhancing Flavor
To boost the flavor of your salad, consider adding spices. A pinch of cumin or smoked paprika can add warmth. Fresh herbs like basil or mint can also give it a new twist.
Marinating the salad before serving enhances the taste. Let it sit in the fridge for at least an hour. This allows the flavors to mix and deepen. For the best results, try marinating overnight. This way, each bite bursts with flavor.
For the full recipe, check out the detailed instructions provided earlier.
Variations
Ingredient Swaps
You can easily change this salad to fit your taste. Adding proteins like chickpeas or grilled chicken boosts the nutrition. Chickpeas add fiber, while chicken gives it a hearty feel. If you prefer a different cheese, try goat cheese instead of feta. Goat cheese adds a creamy tang that pairs well with the other flavors.
Seasonal Variations
Fresh, seasonal vegetables can change the game. For example, adding bell peppers gives a sweet crunch. You can also use local produce to make the salad more vibrant. Farmers’ markets often have great options that inspire new flavors.
Dressings
You have choices when it comes to dressings. A balsamic vinaigrette can add depth and sweetness. You can also play with flavors. If you like it spicy, add red pepper flakes. For a tangy twist, a bit more lemon juice works well. Explore these options to find what you love best. For the full recipe, check [Full Recipe].
Storage Info
Refrigeration
To store your Mediterranean couscous salad, keep it in an airtight container. This helps keep it fresh and safe. It stays good in the fridge for about 3 to 5 days. Make sure to check for any signs of spoilage before serving leftovers. If it looks or smells unusual, it’s best to toss it.
Freezing
You can freeze couscous salad, but it’s not the best option. Freezing may change the texture of the veggies. If you decide to freeze it, use a freezer-safe container. When you’re ready to eat, thaw the salad in the fridge overnight. After thawing, freshen it up with a splash of olive oil or lemon juice.
Meal Prep
Meal prepping this salad is easy and fun! You can make it a day ahead. Store the dressing separately to keep everything crisp. When you’re ready to eat, mix it all together. Use your favorite veggies and protein for customization. This way, you can enjoy fresh meals all week long!
FAQs
What is couscous?
Couscous is a tiny pasta made from semolina wheat. It cooks quickly and has a light, fluffy texture. Often used in salads, couscous absorbs flavors well. You can find it in many stores, often near rice or pasta. It is a staple in North African cuisine.
Can I make Mediterranean Couscous Salad ahead of time?
Yes, you can make this salad ahead of time. It tastes even better after sitting for a few hours. Store it in the fridge for up to three days. Just remember to keep the dressing separate if you want extra crunch. Mix it in just before you serve.
How can I make this salad vegan?
To make this salad vegan, simply leave out the feta cheese. You can add extra veggies or use a vegan cheese if you like. Chickpeas can also add protein and texture. This change keeps the salad fresh and tasty without any animal products.
Can I use other types of olives in the recipe?
Absolutely! You can use any olives you prefer. Green olives or even stuffed olives work well. Each type will change the flavor a bit. Just make sure to pit and slice them before adding to the salad.
What to serve with Mediterranean Couscous Salad?
This salad pairs well with grilled vegetables or fish. It also goes great with hummus and pita bread. You can serve it as a side dish or a light main course. For a complete meal, add a protein like chicken or shrimp.
This blog post shared a simple Mediterranean Couscous Salad recipe. You learned the key ingredients, like couscous and veggies, and how to prepare them. I discussed tips for flavor, presentation, and easy substitutions.
Remember, you can customize this salad with different proteins or herbs to suit your taste. It’s nutritious and fun to make! Enjoy your culinary adventure and savor every bite of this vibrant dish.
![- 1 cup couscous - 1 1/4 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and halved - 1/4 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup extra virgin olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste To make a great Mediterranean Couscous Salad, you need simple, fresh ingredients. Each one adds its flavor and texture. You start with couscous, a quick-cooking grain that acts as the base. I use vegetable broth to boost its taste. This adds depth to the dish. Next, I add bright cherry tomatoes. Their sweetness pairs well with the crunch of a diced cucumber. The red onion gives a little bite. Kalamata olives add a salty, briny flavor that sings of the Mediterranean. Feta cheese brings creaminess and tang. Fresh parsley adds a burst of color and freshness. Olive oil and lemon juice create a zesty dressing that ties everything together. I sprinkle dried oregano for an herbal touch. This salad is not just tasty; it is also healthy. Each ingredient brings its own nutrients to the table. I love how they work together for a fresh, colorful dish. You can find the full recipe [Full Recipe]. To start, grab a medium saucepan. Pour in 1 1/4 cups of vegetable broth. Heat it on high until it boils. This step is key for flavor. Once boiling, stir in 1 cup of couscous. Cover the pot and remove it from heat. Let it sit for about 5 minutes. This lets the couscous absorb all the broth. After 5 minutes, fluff it with a fork. Set it aside to cool while you prepare the other ingredients. Next, take a large mixing bowl. Combine 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1/2 finely chopped red onion. Add in 1/2 cup of pitted and halved Kalamata olives. Crumble 1/4 cup of feta cheese and toss it in too. Now, gently fold in the cooled couscous with this fresh mix. Make sure everything is well combined but be careful not to mash the veggies. In a small bowl, whisk together 1/4 cup of extra virgin olive oil and 2 tablespoons of lemon juice. Add 1 teaspoon of dried oregano, along with salt and pepper to taste. This dressing adds flavor and ties everything together. Pour the dressing over your couscous salad. Toss gently to coat all the ingredients evenly. Finally, sprinkle 1/4 cup of chopped fresh parsley on top and give it one last gentle toss. Enjoy this fresh and vibrant dish! To ensure your couscous is fluffy, start with the right amount of broth. Use 1 1/4 cups of vegetable broth for every cup of couscous. Bring the broth to a boil, then quickly stir in the couscous. Cover the pot and remove it from heat. Let it sit for about five minutes. This method helps the couscous absorb all the liquid and stay light. Fluff it with a fork to separate the grains. When choosing herbs, fresh is best for flavor. Fresh parsley adds a bright taste. Dried oregano works too, but fresh herbs shine in this dish. If you use dried herbs, reduce the amount slightly. This helps keep the flavor balanced. For a stunning look, serve the salad in a large, colorful bowl. You can also use individual cups for each guest. This adds a fun touch. Garnish your salad with extra parsley on top for a fresh pop. A lemon wedge on the side gives a nice splash of color and flavor. To boost the flavor of your salad, consider adding spices. A pinch of cumin or smoked paprika can add warmth. Fresh herbs like basil or mint can also give it a new twist. Marinating the salad before serving enhances the taste. Let it sit in the fridge for at least an hour. This allows the flavors to mix and deepen. For the best results, try marinating overnight. This way, each bite bursts with flavor. For the full recipe, check out the detailed instructions provided earlier. {{image_2}} You can easily change this salad to fit your taste. Adding proteins like chickpeas or grilled chicken boosts the nutrition. Chickpeas add fiber, while chicken gives it a hearty feel. If you prefer a different cheese, try goat cheese instead of feta. Goat cheese adds a creamy tang that pairs well with the other flavors. Fresh, seasonal vegetables can change the game. For example, adding bell peppers gives a sweet crunch. You can also use local produce to make the salad more vibrant. Farmers' markets often have great options that inspire new flavors. You have choices when it comes to dressings. A balsamic vinaigrette can add depth and sweetness. You can also play with flavors. If you like it spicy, add red pepper flakes. For a tangy twist, a bit more lemon juice works well. Explore these options to find what you love best. For the full recipe, check [Full Recipe]. To store your Mediterranean couscous salad, keep it in an airtight container. This helps keep it fresh and safe. It stays good in the fridge for about 3 to 5 days. Make sure to check for any signs of spoilage before serving leftovers. If it looks or smells unusual, it's best to toss it. You can freeze couscous salad, but it's not the best option. Freezing may change the texture of the veggies. If you decide to freeze it, use a freezer-safe container. When you're ready to eat, thaw the salad in the fridge overnight. After thawing, freshen it up with a splash of olive oil or lemon juice. Meal prepping this salad is easy and fun! You can make it a day ahead. Store the dressing separately to keep everything crisp. When you're ready to eat, mix it all together. Use your favorite veggies and protein for customization. This way, you can enjoy fresh meals all week long! Couscous is a tiny pasta made from semolina wheat. It cooks quickly and has a light, fluffy texture. Often used in salads, couscous absorbs flavors well. You can find it in many stores, often near rice or pasta. It is a staple in North African cuisine. Yes, you can make this salad ahead of time. It tastes even better after sitting for a few hours. Store it in the fridge for up to three days. Just remember to keep the dressing separate if you want extra crunch. Mix it in just before you serve. To make this salad vegan, simply leave out the feta cheese. You can add extra veggies or use a vegan cheese if you like. Chickpeas can also add protein and texture. This change keeps the salad fresh and tasty without any animal products. Absolutely! You can use any olives you prefer. Green olives or even stuffed olives work well. Each type will change the flavor a bit. Just make sure to pit and slice them before adding to the salad. This salad pairs well with grilled vegetables or fish. It also goes great with hummus and pita bread. You can serve it as a side dish or a light main course. For a complete meal, add a protein like chicken or shrimp. This blog post shared a simple Mediterranean Couscous Salad recipe. You learned the key ingredients, like couscous and veggies, and how to prepare them. I discussed tips for flavor, presentation, and easy substitutions. Remember, you can customize this salad with different proteins or herbs to suit your taste. It’s nutritious and fun to make! Enjoy your culinary adventure and savor every bite of this vibrant dish.](https://cheftaling.com/wp-content/uploads/2025/05/685d823a-45e9-47cb-b3bd-4b870b790acd-250x250.webp)