Mediterranean Couscous Salad

This salad is healthy, filling and full of flavor. It’s perfect for a light lunch or as a side dish. The couscous is cooked in vegetable broth and then tossed with fresh vegetables, herbs and a simple vinaigrette. You can use any vegetables you like, but I used cherry tomatoes, cucumber, red onion, Kalamata olives and feta cheese. This salad is best if you let it sit for a few hours so the flavors can meld together. It will keep in the fridge for a few days.


  • 1 cup couscous
  • 1 cup vegetable broth
  • 1/2 cup chopped cherry tomatoes
  • 1/2 cup chopped cucumber
  • 1/4 cup chopped red onion
  • 1/4 cup Kalamata olives
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


1. In a medium bowl, combine the couscous and vegetable broth. Cover and let sit for 5 minutes.

2. Add the tomatoes, cucumber, red onion, olives, feta cheese, parsley, mint, olive oil, vinegar, salt and pepper. Toss to combine.

3. Let the salad sit for at least 30 minutes so the flavors can meld together. Serve at room temperature or chilled.

Potential changes & improvements

You can use any vegetables you like in this salad. Some other good options include bell peppers, zucchini, summer squash, corn, chickpeas or grilled chicken.

If you want to make this salad ahead of time, cook the couscous and chop the vegetables. Store everything in the fridge in separate containers. When you’re ready to eat, just toss everything together.

What other food it works well with

This salad goes well with grilled chicken or fish. It would also be good as a side dish for a BBQ or picnic.

Common Mistakes

One common mistake is to overcook the couscous. It should be cooked just long enough so that it’s tender, but not mushy. If it’s overcooked, it will absorb too much of the dressing and become dry.

Another mistake is to use too much dressing. The salad should be lightly coated with dressing, not drenched. You can always add more dressing if needed, but you can’t take it away once it’s added.

Nutritional Information

Serving size: 1/2 cup

Calories: 190

Fat: 12 g

Saturated fat: 2 g

Cholesterol: 5 mg

Sodium: 610 mg

Carbohydrates: 17 g

Fiber: 2 g

Sugar: 2 g

Protein: 4 g


This recipe contains the following allergens:

  • wheat
  • olives
  • feta cheese

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