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Light Mediterranean Couscous Salad Recipe

Light Mediterranean Couscous Salad Recipe
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★★★★★

4.8 from 15 reviews

This Light Mediterranean Couscous Salad is a fresh, vibrant, and healthy dish perfect for a light lunch or a side at dinner. Combining quick-cooking couscous with crisp vegetables, olives, chickpeas, fresh herbs, and a tangy lemon dressing, this recipe is a delightful balance of flavors and textures that celebrates Mediterranean cuisine.

Ingredients

Scale

For the Couscous

  • 1 cup water
  • 1/2 teaspoon coarse salt
  • 2 tablespoons extra-virgin olive oil
  • 1 cup quick-cooking couscous

Vegetables & Mix-ins

  • 1/2 cup roma tomatoes, diced (1/4 inch pieces)
  • 1/2 cup diced English cucumber (1/4 inch pieces)
  • 1/2 cup red bell pepper, diced (1/8 inch pieces)
  • 1/2 cup canned chickpeas, rinsed
  • 1/4 cup red onion, finely chopped
  • 1/2 cup sliced Kalamata olives (pitted)

Herbs & Cheese

  • 2 tablespoons crumbled feta cheese
  • 1 teaspoon parsley, finely chopped
  • 1 teaspoon mint, finely chopped
  • 1 teaspoon basil, finely chopped
  • 1/4 teaspoon dried oregano

Dressing

  • 1 teaspoon lemon peel, grated
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons extra-virgin olive oil

Instructions

  1. Cook the Couscous: In a medium saucepan, bring the water, 1/2 teaspoon coarse salt, and 2 tablespoons olive oil to a boil over high heat. Once boiling, stir in the quick-cooking couscous quickly to combine, then immediately turn off the heat and cover the saucepan. Allow the couscous to stand for 5 minutes until tender. Fluff with a fork and let it cool; for faster cooling, transfer it to a bowl and refrigerate.
  2. Assemble the Couscous Salad: Transfer the cooled couscous to a large mixing bowl. Add the diced roma tomatoes, cucumber, red bell pepper, rinsed chickpeas, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, and fresh herbs including parsley, mint, basil, and dried oregano. Mix thoroughly until all ingredients are evenly combined to create a vibrant salad.
  3. Make the Lemon Dressing: In a small bowl, whisk together the grated lemon peel, fresh lemon juice, red wine vinegar, coarse salt, and ground black pepper. Slowly drizzle in 3 tablespoons of extra-virgin olive oil while continuously whisking until the dressing thickens and emulsifies. Taste and adjust seasoning if necessary to achieve a perfect balance of tartness and savory notes.
  4. Combine and Serve: Pour the freshly made lemon dressing over the prepared couscous salad. Toss gently to coat everything evenly in the dressing. Serve immediately or chill for up to an hour to enhance flavors. Enjoy this refreshing Mediterranean salad as a light meal or side dish.

Notes

  • You can substitute fresh herbs according to availability or preference.
  • For a gluten-free option, use gluten-free couscous or substitute with quinoa.
  • Chilling the salad for 30 minutes before serving enhances the flavors but is optional.
  • Adjust the amount of lemon juice and olive oil in the dressing to taste for acidity and richness balance.
  • Use low-sodium chickpeas to control salt content.
  • This salad stores well in the refrigerator for up to 2 days, but add fresh herbs and feta just before serving for optimal freshness.

Nutrition

Keywords: Mediterranean couscous salad, light salad, vegetarian salad, healthy couscous dish, lemon dressing salad, vegetarian Mediterranean recipe

Find it online: https://freshrecipehub.com/light-mediterranean-couscous-salad-recipe/