This Mediterranean Couscous Salad is packed with chickpeas, fresh herbs, kalamata olives and feta cheese and is topped with a simple lemon vinaigrette! It is easy to make and is perfect for meal prep!
We are all busy, so quick lunch recipes are essential. If I am working from home, I ove to make a quick Buffalo Chickpea Wrap. And, if I pack my lunch, nothing beats Chickpea Salad or some Tuscan Cannellini Bean Salad!
And today, I'm sharing another quick and delicious salad recipe: Mediterranean Couscous Salad! This recipe makes a great side dish to bring to a cookout or the perfect meal prepped lunch for the week. It is packed with fresh herbs, vegetables and chickpeas for plant-based protein. So let's make it!
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Why You'll Love This Recipe
- This recipe is simple to make and requires basic, easy-to-find ingredients.
- And its perfect for meal prepping because it stores super well in the refrigerator for up to 4 days.
- This Mediterranean Couscous Chickpea Salad is packed with flavor from kalamata olives, fresh dill and lemon vinaigrette.
- It only requires 20 minutes to make.
- And most importantly, it is absolutely delicious!
Ingredient Notes
Pearl Couscous: Peal couscous is the big couscous! Sometimes it is called Israeli couscous.
Persian Cucumbers: I really like Persian cucumbers for this recipe and my Greek Village Salad because they have more flavor and fewer seeds. But, you can also use English cucumber.
Cherry Tomatoes: If you don't like tomatoes, chopped bell pepper would be delicious in this Mediterranean Couscous Salad!
Dill: I love dill in this recipe! But if you don't like dill, chopped Italian parsley would be a great substitute.
Feta Cheese: I used Follow Your Heart Vegan Feta Cheese.
Lemon Vinaigrette: I love a lemony pasta salad like my Orzo Pasta Salad! A simple vinaigrette of olive oil, lemon juice, Dijon mustard, and garlic is the perfect dressing!
Instructions
Step 1. In a large mixing bowl, make the lemon vinaigrette. Combine lemon juice, dijon mustard and garlic. Stir to combine, then add extra virgin olive oil, salt and pepper and stir until the dressing is emulsified.
Step 2. Into the bowl, add the cooked pearl couscous.
Step 3. Then add chickpeas, chopped cucumber, chopped onion, cherry tomatoes, chopped dill, kalamata olives and feta cheese.
Step 4. Use a large spoon or tongs to toss the Mediterranean Couscous Salad together until well combined.
Serve immediately, or store in the refrigerator for up to 4 days.
Recipe FAQs
Store the salad in an airtight container in the refrigerator for up to 4 days.
Couscous is a type of pasta. It is typically make using semolina flour and water.
Any vinaigrette is delicious on couscous salad. You can either make your own or use a store bought Greek or Italian dressing.
Expert Recipe Tips
I like to chop all of the vegetables pretty small so each bite gets some of everything! So, take your time and chop everything small.
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📖 Recipe
Mediterranean Couscous Salad
Equipment
- 1 Chefs Knife
- 1 Cutting Board
- 1 2 Quart Saucepan
- 1 Fine Mesh Strainer
- 1 Large Mixing Bowl
Ingredients
- 1 ½ Cups Pearl Couscous
- 1 15oz Can of Chickpeas, drained and rinsed
- 2 Medium Persian Cucumbers, chopped into ½ inch cubes
- ½ Medium Red Onion, chopped into ½ inch pieces
- 1 Cup Cherry Tomatoes, quartered
- 1 Cup Fresh Dill, roughly chopped
- ½ Cup Kalamata Olives, pitted and roughly chopped
- ⅓ Cup Crumbled Feta Cheese
For the Lemon Vinnaigrette
- 3 Tbsp Lemon Juice
- 2 teaspoon Dijon Mustard
- 2 Small Cloves of Garlic, microplaned
- ¼ Cup Extra Virgin Olive Oil
- ½ teaspoon Salt
- Black Pepper to Taste
Instructions
Cook the Couscous
- Bring a large pot of water to a boil. Add a large pinch of salt, then add the couscous and stir. Cook until the couscous is tender, about 7 minutes.1 ½ Cups Pearl Couscous
- Drain through a fine mesh strainer, then rinse the couscous with cold water until it has cooled down.
Make the Vinaigrette
- While the couscous cooks, make the vinaigrette in a large mixing bowl. Combine lemon juice, dijon and garlic that has been grated on a rasp grater. Stir, then add the olive oil, salt and pepper and stir once more until well combined.3 tablespoon Lemon Juice, 2 teaspoon Dijon Mustard, 2 Small Cloves of Garlic, microplaned, ¼ Cup Extra Virgin Olive Oil, ½ teaspoon Salt, Black Pepper to Taste
Make the Salad
- Once the couscous has been rinsed, add it to the large bowl with the vinaigrette. Then, add the chickpeas, chopped cucumber, chopped red onion, quartered tomatoes, chopped dill, kalamata olives and feta cheese.1 15oz Can of Chickpeas, drained and rinsed, 2 Medium Persian Cucumbers, chopped into ½ inch cubes, ½ Medium Red Onion, chopped into ½ inch pieces, 1 Cup Cherry Tomatoes, quartered, 1 Cup Fresh Dill, roughly chopped, ½ Cup Kalamata Olives, pitted and roughly chopped, ⅓ Cup Crumbled Feta Cheese
- Toss with a large spoon or tongs until well combined. Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
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