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.
Absolutely loved this recipe. So light, so healthy, and super delicious as your recipes always are! Thank you Suzy!
This was delicious! Fair warning it says it serves 6 but it's more like 8 servings. The portions are HUGE. I left out the olives & roasted the artichoke hearts in olive oil, dill, lemon, salt & pepper before adding them to the bowl for added texture.
Thanks for sharing, Natalie!
I’d like to make this recipe but I have just realised I don’t have any dill For the dressing. What would you use instead please? Thanks. X
You can adapt the recipe using another herb of your choice, Caroline. Mint or a little parsley, for example.
This recipe was so fresh, so full of flavor I LOVED IT!! This was my first time making couscous and I absolutely loved it!! I paired it up with your lemon garlic salmon (made half recipes of both). They went so well together! I am so full but know it was all of the best ingredients ? Thank you so much for sharing!
That sounds like a wonderful dinner, Nancy! So glad you enjoyed both of these recipes!
I made this tonight and we loved it. The dressing is fresh and not over powering. The idea of toasting the pearls is amazing...provided a slightly deeper flavor by doing that. I'd toasted rice like that before making Mexican Rice, and never thought of doing that with the pearls.
I followed package directions for cooking the pearls...toasting first...then simmering 1.75 c of couscous with 1 1/3 c. of chicken stock for 8 minutes, turning off the heat and keeping covered, allowed it to steam for another 10. I threw it on a platter, and put it in the fridge to cool, chopping the rest of the salad ingredients. We sprinkled crumbled feta on our servings, instead of tossing into the whole bowl, so leftovers didn't have chunks of soggy feta.
Overall, it was an amazing veggie salad, and I look forward to visiting your site for interesting recipes in the future.
I'm so glad to hear it, JJ! Thanks so much for sharing your feedback.
Hi Suzy, I'm Chris, I just wanted you to know I love couscous, sweet or savory. Thank you for the great recipes. cn97960@gmail.com
I enjoyed making this salad. Very very simple recipe. Thanks a lot.
Awesome! Thanks so much!
This really was the best mediterranean salad I have ever tried. I made this with whole wheat Israeli couscous and fresh herbs. Used a bit less oil and omitted the cheese. Having leftovers for lunch today. Looking forward to it and I will make this again.
Awesome! Thanks, Heather!
Made this tonight for dinner and it was delicious!! Although I had to use regular couscous (couldn’t find pearl), the flavours were delightful and we really enjoyed it. Thank you for sharing this lovely recipe!!!
Hey Jenn! So glad you enjoyed it. For future reference, we sell pearl couscous right here at our online shop: https://shop.themediterraneandish.com/product/pearl-couscous/
I discovered Pearl Couscous (bulk bags) at Costco.
How many cups is a serving of this? Need it for my nutrition log.
Thanks
Hi Eric, it's hard to give you a 100% accurate answer on this one. But I would say if a cup is 8 oz, this will make like 10 cups+
Is it 2 cups cooked or uncooked couscous?
Hi there. We start with 2 cups of dry couscous, which is cooked in step #2 🙂
Can you use homemade labneh cheese balls instead of mozarella or will the consistency be affected?
Labneh has a different texture. If you need to switch out mozzarella here, you can use cubes of feta.
Made this for lunch today only change I made was using goat cheese . The flavors were fabulous, with a good blend of crisp, soft, tart, and mellow. My guest thoroughly enjoyed, even took a portion home. I did think there was a bit too much dressing, so next time I make this I will put on maybe two thirds the amount, then adjust as needed.
Thanks for sharing, Mimi! so glad it worked out for you and your guests
Wonderful summer Salad so fresh and light Thank you
Thanks, Linda! So glad you enjoyed it
my family love this salad ,I make it once a week,love it.
Delicious......can’t wait to have it again tomorrow for lunch!
Awesome, Gina! thanks!