Mediterranean Couscous Salad – Fresh Vegetarian Recipes for Dinner

Alright, let me confess: the first time I made Mediterranean Couscous Salad, I thought it was going to be just another boring side dish. Boy, was I wrong! The burst of tangy olives, crunchy cucumbers, and sun-ripened tomatoes combined with fluffy couscous literally dances on your taste buds. I still remember the light, zesty aroma filling my kitchen and how this salad instantly became a staple for quick dinners and weekend lunches. Plus, it’s such a breeze to throw together—perfect for when you want to eat fresh, colorful, and meat-free without spending hours in the kitchen. Ready to make your dinner table shine with a pop of Mediterranean sunshine? Let’s dive in!

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes

Ingredients

For the Main Dish:

• 1 cup Israeli (pearl) couscous
• 1 ¼ cups vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• ½ cup Kalamata olives, pitted and sliced
• ¼ cup red onion, finely chopped
• ½ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped

For the Dressing:

• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 small garlic clove, minced
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste

How I Make It

Step 1:

Bring your vegetable broth or water to a boil in a small saucepan. Stir in the Israeli couscous, return to a simmer, then cover and cook for about 5 minutes—or until the pearls are tender but still chewy. Drain any excess liquid, fluff the couscous with a fork, and let it cool slightly.

Step 2:

While the couscous cooks, prep your veggies. Toss the halved cherry tomatoes, diced cucumber, sliced Kalamata olives, chopped red onion, parsley, and mint into a large mixing bowl. The colors here will already start waking up your appetite!

Step 3:

In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, and Dijon mustard. Add a pinch of salt and black pepper, tasting to get the balance just right—bright, tangy, and smooth.

Step 4:

Once the couscous has cooled enough to handle, add it to the veggies. Pour the dressing over everything and toss gently but thoroughly to coat. The warm couscous soaks up the lemony flavors beautifully.

Step 5:

Sprinkle the salad with the crumbled feta cheese right before serving, for that creamy, salty hit that elevates every bite.

Step 6:

Give the entire mixture one last gentle toss. If possible, let it rest in the fridge for 10–15 minutes to marry the flavors even more. Serve chilled or at room temperature for the ultimate fresh Mediterranean experience.

Variations & Tips

• Swap feta for vegan cheese or skip it entirely for a dairy-free option.
• Add toasted pine nuts or chopped walnuts for extra crunch.
• If you can’t find Israeli couscous, regular pearl couscous works too—just adjust cooking time.
• Try adding roasted red peppers or artichoke hearts for extra depth.
• For a heartier salad, toss in some canned chickpeas or cooked edamame.
• If you like things spicy, sprinkle in some crushed red pepper flakes or chopped jalapeño.

How I Like to Serve It

This salad is fantastic as a quick vegetarian dinner paired with warm pita bread and hummus. In summer, I often serve it alongside grilled chicken or fish as a tangy, fresh side. It also makes a colorful, healthy lunch to pack for work or school—bonus points for eating something that’s both vibrant and satisfying!

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days; the flavors only get better.
• If refrigerated, stir in a splash of lemon juice or olive oil before serving to freshen it up.

Closing: This Mediterranean Couscous Salad is one of those recipes that never fails to brighten up my table and my mood—a fresh, wholesome winner every time.