Lemony Mediterranean Couscous Salad
Bright, fresh, and bursting with vibrant Mediterranean flavors, this Lemony Mediterranean Couscous Salad is the perfect fusion of wholesome ingredients and zesty dressing. Featuring tender pearl (Israeli) couscous as its base, this quick and easy recipe is elevated with a refreshing combination of juicy cherry tomatoes, crunchy cucumber, tangy Kalamata olives, and creamy crumbled feta cheese. Tossed in a light lemon dressing and garnished with fresh parsley and mint, this colorful salad is a celebration of simple, healthy ingredients coming together beautifully. Ready in under 30 minutes and ideal for meal prep, potlucks, or a light midday meal, this couscous salad is best served chilled or at room temperature for ultimate flavor. Whether you’re looking for a Mediterranean-inspired side dish or a satisfying vegetarian main course, this recipe delivers a delightful burst of sun-drenched goodness!
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Recipe Information
Ingredients
- 1 cup Pearl couscous (Israeli couscous)
- 1.25 cups Water
- 2 tablespoons Olive oil
- 3 tablespoons Fresh lemon juice
- 1 teaspoon Lemon zest
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 0.25 cup Red onion, finely diced
- 0.5 cup Kalamata olives, sliced
- 0.5 cup Feta cheese, crumbled
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh mint, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
In a medium saucepan, bring 1.25 cups of water to a boil. Add 1 cup of pearl couscous and a pinch of salt. Reduce the heat to low, cover, and simmer for 8-10 minutes, stirring occasionally, until the couscous is tender and the water is absorbed.
Remove the couscous from the heat, fluff it with a fork, and transfer it to a large mixing bowl to cool to room temperature.
In a small bowl, whisk together 2 tablespoons of olive oil, 3 tablespoons of fresh lemon juice, 1 teaspoon of lemon zest, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper to make the dressing.
To the cooled couscous, add 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, 0.25 cups of finely diced red onion, 0.5 cups of sliced Kalamata olives, 0.5 cups of crumbled feta cheese, 0.25 cups of chopped parsley, and 2 tablespoons of chopped fresh mint.
Pour the lemon dressing over the salad and gently toss everything together until well combined.
Taste and adjust seasoning with additional salt or pepper, if needed.
Cover the salad and let it chill in the refrigerator for at least 20 minutes to allow the flavors to meld.
Serve chilled or at room temperature, garnished with additional parsley or feta cheese, if desired.
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4400 mg | 191% | |
| Total Carbohydrate | 192.9 g | 70% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 15.7 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 934 mg | 72% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1735 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
