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Healthy Mediterranean Couscous Salad

A fresh and vibrant Mediterranean salad featuring fluffy couscous, crunchy vegetables, chickpeas, and a zesty lemon-oregano dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Couscous Base
  • 1 cup couscous (dry)
  • 1 cup boiling water
  • 1/2 teaspoon salt
Vegetables and Mix-ins
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/2 cup red bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1/2 cup canned chickpeas drained and rinsed
  • 1/4 cup kalamata olives pitted and sliced
  • 1/4 cup feta cheese crumbled
Dressing
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • salt and black pepper to taste

Equipment

  • Large heatproof bowl
  • Small bowl
  • Whisk
  • Fork

Method
 

Preparation
  1. Place dry couscous in a heatproof bowl, sprinkle with salt, pour boiling water over it, and cover tightly for 10 minutes.
  2. Fluff the couscous with a fork.
  3. Prepare vegetables by halving tomatoes, dicing cucumber and bell pepper, and chopping the red onion.
  4. Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl until emulsified.
  5. Add vegetables, chickpeas, and olives to the couscous and fold gently.
  6. Pour the dressing over the salad and toss to coat evenly.
  7. Crumble feta cheese over the salad and fold in lightly.
  8. Adjust seasoning with salt and pepper, then let rest for 10 minutes before serving.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Keep dressing separate if possible to maintain freshness.