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    Home » Recipes » Quick Vegan Salads

    Mediterranean Couscous Salad

    Published: Jul 26, 2021 · Modified: Jun 7, 2025 by Megan Calipari · This post may contain affiliate links · Leave a Comment

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    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!

    Mediterranean Couscous Salad in a white bowl topped with feta cheese and dill.

    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!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Instructions
    • Recipe FAQs
    • Expert Recipe Tips
    • Looking for More Simple Recipes?
    • 📖 Recipe
    • 💬 Comments

    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

    Ingredients for this recipe in small bowls on a marble surface.

    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

    Lemon vinaigrette in a large mixing bowl.

    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.

    Cooked pearl couscous added to the bowl with vinaigrette in it.

    Step 2. Into the bowl, add the cooked pearl couscous.

    Chopped olives, tomatoes, cucumber, onion dill and feta cheese added into the bowl.

    Step 3. Then add chickpeas, chopped cucumber, chopped onion, cherry tomatoes, chopped dill, kalamata olives and feta cheese.

    Mediterranean couscous salad in a large mixing bowl.

    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

    How should I store this Mediterranean Chickpea Couscous Salad?

    Store the salad in an airtight container in the refrigerator for up to 4 days.

    Is couscous a grain or pasta?

    Couscous is a type of pasta. It is typically make using semolina flour and water.

    What dressing goes on couscous salad?

    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.

    Mediterranean Couscous Salad on a plate.

    Looking for More Simple Recipes?

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      Grain-Free Tabbouleh Salad Recipe (Tabouli)
    • Fennel Cucumber Salad in a shallow bowl with a fork in the bowl.
      Fennel Cucumber Salad

    If you tried this Mediterranean Couscous Chickpea Salad recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!

    📖 Recipe

    Mediterranean Chickpea Couscous Salad in a bowl.

    Mediterranean Couscous Salad

    Megan Calipari
    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!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 8 minutes mins
    Course Lunch, Side Dish
    Cuisine Mediterranean
    Servings 4 Servings
    Calories 444 kcal

    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.

    Notes

    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.

    Nutrition

    Serving: 1ServingCalories: 444kcalCarbohydrates: 56gProtein: 11gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 11mgSodium: 743mgPotassium: 367mgFiber: 5gSugar: 2gVitamin A: 1240IUVitamin C: 25mgCalcium: 125mgIron: 2mg
    Tried this recipe?Let us know how it was!
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