You'll love this Mediterranean couscous salad recipe, loaded with nutrition and flavor from chickpeas, veggies, fresh herbs and a zippy lemon vinaigrette. This versatile dish makes a great lunch, light supper, or side depending on what you need. And you can make it ahead, the flavors deepen the next day. Be sure to watch my video below for how to make this couscous salad and grab the tips and ideas for what to serve along below!
I just love a dish that is versatile enough that it can play many roles--a large hearty salad, lunch, or light dinner, depending on what one is in the mood for. This Mediterranean couscous salad (much like my earlier orzo salad) is just that!
Nutty, chewy pearl couscous, joins in with protein-rich chickpeas, lots of chopped fresh veggies, and Mediterranean favorites like olives and artichokes. Serve it any time of the day and at any temperature. Not to mention, it is the perfect balance of nutrition from fiber and vitamin-rich veggies to protein-packed chickpeas. If you ask me, this is a power-house little dish!
Pearl couscous is a staple that's often on my Mediterranean diet shopping list. It is so easy to cook and a wonderful solution when you need a quick meal or a beautiful side to share.
Before we get into this tasty Mediterranean couscous salad recipe, let's talk about pearl couscous for just a minute.
What is Pearl Couscous?
Pearl couscous is also commonly known here in the U.S. as Israeli couscous or Jerusalem couscous. Without getting too technical here, Israeli couscous is not an ancient food like it's cousin from North Africa. The similarity is that both are made of semolina flour (or whole-wheat flour, depending on the brand). But, with Israeli couscous, a dough is formed with added water, then machine-extruded to form tiny beads or pearls, which are then toasted dry in ovens.
Think of pearl couscous or Israeli couscous as tiny pasta shaped into small pearls. And in fact, you can cook peal couscous just as you would pasta, in a boiling for about 9 to 10 minutes or so.
So, what goes into this Mediterranean Couscous salad?
You can totally make this Mediterranean couscous salad your own and make sure to use what ingredients you have on hand as much as possible. But below are the ingredients I usually add in my Mediterranean couscous salad...
1. The base of this couscous salad here is obviously pearl couscous. Because it is larger in size and has a natural nutty flavor, it makes for a heartier salad and can hold its own when combined with the rest of the ingredients and dressing. One step I like to start with is toasting the pearl couscous in a little bit of good extra virgin olive oil to give it an even deeper flavor.
2. Chickpeas, also known as garbanzo beans. Particularly if you're having this salad as your main course, I think it's important to amp it up with some protein. Chickpeas are my solution here, adding protein, carbs and fiber. Other bean options like white beans or kidney beans will work well here too.
3. Fresh garden vegetables, herbs and other Mediterranean favorites. For best texture and flavor, I always make sure to combine fresh garden vegetables like cherry tomatoes, cucumbers and onions, with other marinated favorites like artichoke hearts and olives. I love throwing in a healthy amount of fresh basil or what other herbs are available for a big pop of flavor. At the end, I throw in some fresh baby mozzarella, but you can also use feta or a different kind of cheese.
4. The dressing or vinaigrette. What really brings this Mediterranean couscous salad together and puts it over the the top is the dressing or vinaigrette. No surprise here, I use fresh lemon juice and my Greek extra virgin olive oil for the vinaigrette, but I also infuse it with a little dill weed (dry or fresh is fine.) Dill weed is underutilized, but it can really add an extra layer of fresh flavor that will surprise your taste buds in the best way possible.
A Few Tips for This Couscous Salad Recipe
1. Toast the pearl couscous in extra virgin olive oil. Don't skip this first step and go right to the boiling water, toasting the couscous in extra virgin olive oil is a great way to deepen its color and flavor. It takes very little time and makes a big difference.
2. Feel free to play with the vegetable options and canned beans you have on hand. This salad can take so many different variations, so take advantage and use what you have. You can try bell peppers, broccoli, carrots...You can add some spinach, or a different herb than basil. Just have fun!
3. Make ahead tip. You can make this couscous salad the evening before if you like, toss it and keep it in the fridge in a tight lid container (hold the mozzarella cheese until you're ready to serve.) The flavors will deepen overnight; just be sure to give the salad a quick toss to refresh before serving.
If you want to make it ahead as part of your lunch prep, hold the dressing, onions, and cheese and just use as you need for each lunch portion. It should keep well in the fridge in a tight-lid container for 3 to 4 days.
What to serve with it?
Like I said earlier, this couscous salad is a meal on its own. You can also serve it as a light vegetarian dinner next to roasted eggplant and a Mediterranean dip like garlic hummus or baba ganoush. You can prepare it ahead and use it for lunch as needed, but it's also great next to: chicken kabobs, kofta, baked salmon, za'atar chicken and more!
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BEST Mediterranean Couscous Salad
- Total Time: 25 minutes
- Yield: serves 6 or more 1x
Description
Mediterranean couscous salad recipe, loaded with nutrition and flavor from chickpeas, veggies, fresh herbs and a zippy lemon-dill vinaigrette. This versatile dish makes a great lunch, light supper, or side depending on what you need. And you can make it ahead, the flavors deepen the next day. Be sure to watch my video and grab my tips in the post above.
Ingredients
For the Lemon-Dill Vinaigrette
- 1 large lemon, juice of
- ⅓ cup extra virgin olive oil (I used Greek Private Reserve)
- 1 tsp dill weed
- 1 to 2 garlic cloves, minced
- salt and pepper
For the Pearl Couscous
- 2 cups Pearl Couscous
- Private Reserve extra virgin olive oil
- Water
- 2 cups grape tomatoes, halved
- ⅓ cup finely chopped red onions
- ½ English cucumber, finely chopped
- 15 oz can chickpeas, drained and rinsed
- 14 oz can artichoke hearts, roughly chopped if needed
- ½ cup pitted kalamata olives
- 15-20 fresh basil leaves, roughly chopped or torn; more for garnish
- 3 oz fresh baby mozzarella (or feta cheese), optional
Instructions
- To make the lemon-dill vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.
- In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute the couscous in the olive oil briefly until golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package. When ready, drain in a colander. Set aside in a bowl to cool.
- In a large mixing bowl, combine the remaining ingredients minus the basil and mozzarella. Then add the couscous and the basil and mix together gently.
- Now, give the lemon-dill vinaigrette a quick whisk and add it to the couscous salad. Mix again to combine. Test and adjust salt, if needed.
- Finally mix in the mozzarella cheese. Garnish with more fresh basil. Enjoy!
Notes
- Cook's Tip: To keep this recipe vegan, simply omit the cheese. You can try a different kind of cheese such as feta. And feel free to make this couscous salad your own by changing up the vegetables and herbs according to what you have on hand. Try spinach, bell peppers, carrots, or small chopped broccoli for example. If basil is not available, use mint or parsley.
- Cook's Tip for Make-Ahead. You can make this couscous salad the evening before if you like, toss it and keep it in the fridge in a tight lid container (hold the mozzarella cheese until you're ready to serve.) The flavors will deepen overnight; just be sure to give the salad a quick toss to refresh before serving.If you want to make it ahead as part of your lunch prep, hold the dressing, onions, and cheese and just use as you need for each lunch portion. It should keep well in the fridge in a tight-lid container for 3 to 4 days.
- Use whole wheat couscous if you are following the Mediterranean diet more strictly
- Recommended for this Recipe Our Greek Private Reserve extra virgin olive oil (from organically grown and processed Koroneiki olives.
- Visit The Mediterranean Dish Shop for top quality oils and Mediterranean spices!
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Stove Top
- Cuisine: Mediterranean
*This post originally appeared on The Mediterranean Dish in 2015. It's been updated with new information for your benefit.
Thank you for getting me out of my lunch rut routine. I appreciate all the tips for meal prep to ensure it was delicious each and every time.
Yay, Jen! Thanks so much
I made this last night for dinner and it was really good!
Thank you for sharing these healthy recipes!
I'm so glad, Mary! Thanks for giving it a try!
Yum! This is so good!
This salad looks incredible, and great that it can be made ahead of time.
Totally! Hope you enjoy!
Such amazing flavors in this dish! Love to make it for lunches for the week and add grilled chicken on top. Yum!
I love how fresh and delcious this salad is! Such great flavors!
Would this recipe keep well in the fridge all put together, as in the case of leftovers? How long do you think it would last?
Just made this salad and it is fabulous. Love every ingredient in it. I'm sure it will be even better after it has had a chance to sit and meld the flavors.
Your recipe looks amazing! I am serving Prime Rib Roast and in place of potatoes I thought of servicing your Israeli Couscous recipe. Couple questions! (1) Would like to serve warm - would this method loose any flavor? (2) Can this recipe be made a day ahead and warmed up the next day? If so what temperature would you recommend and for how long? Happy and Healthy New Year to you and your family!..
Hi Ira! Thank you for your questions. Honestly, this is more of a salad recipe and is best served at room temperature. You can prepare the actual couscous ahead of time and warm it up before adding the rest of the ingredients if you like. Enjoy!
I have been collecting your recipes and this is the first one I have tried. I really had fun making this and it came out delicious. I'm trying to change my diet by incorporating more Mediterranean meals.
That's great, Jessica! Thank you for giving this a try.
Planning to make this today but inexperienced with the pearl Couscous, if the recipe says 2 cups is that cooked or uncooked? I wasn't sure and didn't want to make a mistake the first time.
Hi Susan,
Thanks for the question. You will want to start with uncooked pearl couscous...Step #2 takes care of cooking it 🙂
Goofed and grabbed a bag of barley instead of Israeli couscous. But except for making a massive amount—“on
Purpise” I’d use 1 cup dry barley cooked in an electric pressure cooker, not 2—this was excellent! Skipped the cheese as it just seemed wrong somehow with barley.
Will put this on summer rotation. And add more vinaigrette for tomorrow’s dinner when o may add some cooked chicken
Thanks!
Lauren, thanks so much for sharing your accidental experiment! I love to hear all sorts of adaptations. Sounds like barley worked just as well!
Just made this for a potluck tonight. It's delicious and I will make it over and over again ? I left out the dill in the dressing but added a little organic sugar (makes it less tart) and red pepper flakes and added fresh parsley along with the basil. Definitely a keeper ?
Teresa, thank you so much! I love that you adapted the recipe to suit your needs. a pinch of organic sugar does do the trick to tame the citrus. Thanks for sharing!
Made this tonight for my guys with a rotisserie chicken on the side and it was wonderful! Definitely making it
Again. Sooo delicious!
Yay!!!
Interestingly, Virgin Atlantic had a similar salad on their flights and labelled it as 'Palestinian'. A few Israel supporters complained and the 'Palestinian' got dropped. However, this "Israeli couscous" is actually Palestinian maftoul. It's a truly sad sign of the times in the US (and elsewhere) that the appropriation of other people's land, of their culture and of their food can become so normalised.
Thanks for sharing, Joshua. My mom in law makes a maftoul recipe that we absolutely love! There is a small difference between maftoul and pearl couscous...pearl couscous is smaller that true Palestinian maftoul. Here in the U.S. pearl couscous is more available, and many stores will label it as Israeli couscous.
A wonder recipe ! Maureen
Thank you, Maureen! Glad you enjoyed it.