Couscous is a tiny pasta made from semolina wheat commonly used in North African and Middle Eastern cuisine. Couscous Salad has been a staple for centuries, traditionally prepared by steaming in a special pot called a couscoussier. However, modern couscous is pre-steamed and dried, making it a quick and convenient ingredient to use in everyday cooking.
This Mediterranean Couscous Salad is a fresh and flavourful way to enjoy couscous. It combines crisp vegetables, fragrant herbs and a simple dressing to create a light yet satisfying dish. Perfect as a side for grilled meats or fish, it can also be enjoyed on its own as a light meal. It’s an excellent option for picnics, barbecues or meal prep.
Mediterranean Couscous Salad Tips
- Do not overcook the couscous or it will become mushy. Instant couscous only needs to absorb hot water.
- Use good quality olive oil for the best flavour. Extra virgin olive oil works best.
- Fluff the couscous with a fork after soaking to separate the grains and prevent clumping.
- Fresh herbs like parsley and mint add great flavour, but if you use dried herbs, use half the amount.
- Feel free to add extra ingredients like roasted red peppers, artichoke hearts or crumbled feta cheese.
- If making ahead, store the salad without dressing and add it just before serving to keep everything fresh.
Ingredients
For the couscous:
- 2 cups (400g) instant couscous (small grain)
- 3 cups (750ml) boiling water
- 2 tbsp olive oil
- 1 tsp salt
For the salad:
- 1 small cucumber, diced into small cubes
- 1 medium red bell pepper, diced
- 500g (2 pints) cherry tomatoes, halved
- 1 red onion, finely chopped
- ½ cup (30g) fresh parsley, chopped
- ½ cup (30g) fresh mint, chopped
For the dressing:
- ½ cup (120ml) olive oil
- 4 tbsp lemon juice
- 2 cloves garlic, crushed
- Salt and black pepper to taste
Directions
- Place the couscous in a large bowl. Pour the boiling water over it, then add olive oil and salt. Stir well, cover with a lid, plate or cling wrap, and let it sit for 5 minutes.
- Fluff the couscous with a fork to separate the grains. Allow it to cool slightly.
- Add the cucumber, red bell pepper, cherry tomatoes, and red onion to the couscous. Stir gently to combine.
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and black pepper to make the dressing.
- Pour the dressing over the couscous mixture and toss well to coat everything evenly.
- Add the chopped parsley and mint, then stir again.
- Taste and adjust the seasoning if needed. Serve immediately or chill for 30 minutes before serving for better flavour.
This Mediterranean Couscous Salad is a fresh, healthy, and easy-to-make dish that brings Mediterranean flavours to your table. Whether as a side dish or a light meal, it is a great way to enjoy nutritious ingredients with minimal effort. If you enjoyed this, try our Bright Mediterranean Chickpea Salad for another tasty and refreshing dish.
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