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mediterranean spring couscous salad

Mediterranean Spring Couscous Salad

Discover the vibrant flavors of the Mediterranean with this easy and delicious Mediterranean Spring Couscous Salad, a quick and healthy dish perfect for any occasion. This recipe is your go-to for a delightful meal that’s as good for you as it tastes.
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Prep Time 5 minutes
Cook Time 12 minutes
Standing Time 5 minutes
Total Time 20 minutes
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pearled couscous
  • 1.5 cups vegetable broth (or water)
  • 1/4 cup extra virgin olive oil
  • 1 lemon lemon, juiced
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste
  • 1 cup chopped cucumber (about 1/2 medium cucumber)
  • 1 cup cherry tomatoes halved or quartered
  • 1/2 cup chopped red onion (about 1/4 small red onion)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup Kalamata olives pitted and halved
  • 1/4 cup toasted pine nuts (optional, for garnish)

Equipment

  • Medium Saucepan
  • Large mixing bowl
  • Small Bowl

Method
 

  1. In a medium saucepan, bring the vegetable broth (or water) and 1/4 cup of olive oil to a boil. Stir in the pearled couscous and salt. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the liquid is absorbed and the couscous is tender. Remove from heat and let it stand, covered, for 5 minutes. Fluff the couscous with a fork and transfer it to a large mixing bowl to cool slightly.
    1.5 cups vegetable broth (or water), 1/4 cup extra virgin olive oil, 1 cup pearled couscous, 1/2 teaspoon salt
  2. While the couscous is cooking or cooling, whisk together the fresh lemon juice, remaining extra virgin olive oil (start with 1/4 cup and add more to your preference), salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
    1 lemon lemon, juiced, 1/4 cup extra virgin olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  3. Finely chop the cucumber, halve or quarter the cherry tomatoes, and finely chop the red onion. Chop the fresh parsley and mint. Pit and halve the Kalamata olives.
    1 cup chopped cucumber, 1 cup cherry tomatoes, 1/2 cup chopped red onion, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh mint, 1/4 cup Kalamata olives
  4. Once the couscous has cooled for about 10 minutes, add the chopped cucumber, cherry tomatoes, red onion, crumbled feta cheese, chopped parsley, chopped mint, and Kalamata olives to the mixing bowl with the couscous.
    1 cup chopped cucumber, 1 cup cherry tomatoes, 1/2 cup chopped red onion, 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh mint, 1/4 cup Kalamata olives
  5. Pour the prepared lemon-olive oil dressing over the couscous and vegetable mixture. Gently toss everything together until well combined, ensuring all ingredients are coated in the dressing.
  6. If using, sprinkle the toasted pine nuts over the top of the salad for an added crunch and nutty flavor. Serve the Mediterranean Spring Couscous Salad immediately or refrigerate it for later.
    1/4 cup toasted pine nuts

Notes

Store any leftover Mediterranean Spring Couscous Salad in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld and deepen over time, making it even more delicious on the second day. This salad is not ideally suited for freezing. While this salad is designed to be served cold or at room temperature, if you prefer it slightly warmed, you can gently heat a portion in a skillet over low heat for a few minutes, stirring frequently. Be mindful not to overcook, as this can alter the texture of the vegetables and couscous. Most often, it is enjoyed directly from the refrigerator.