This Mediterranean Couscous Salad will be your favorite Summer salad. This couscous salad is tangy, crunchy, and so unbelievably refreshing! My husband’s exact words that came out of his mouth when he tried this salad for the first time were “This is the best salad I’ve ever had in my life”. I love serving this salad with some rotisserie chicken for a quick & easy meal. Be sure to try my Watermelon Feta Salad as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
Couscous:
- 1 cup couscous
- 1 ¾ cups chicken broth (low sodium)
- 1 pinch salt
Vinaigrette:
- 3 tbsp. olive oil (extra virgin)
- 3 tbsp. white wine vinegar
- 1 tbsp. honey
- 1/2 tsp. stone ground mustard
- Juice of 1/2 lemon
- Zest of 1 lemon
- Salt & pepper to taste
For the Rest of the Salad:
- 1 large bell pepper, diced
- 1 ½ cups cherry tomatoes cut in half
- 1 long English cucumber chopped
- ¼ red onion finely chopped
- Handful of fresh mint, chopped
- ½ cup feta cheese, crumbled
How To Make It
- Cook Couscous – Combine the couscous, chicken broth, and salt in a medium pot. Bring to a boil, cover, and cook for 10 minutes. Run under cold water and set in fridge to cool.
- Vinaigrette – Combine all ingredients for the vinaigrette & set aside.
- Assemble – Toss the cooled couscous with the vinaigrette and remaining remaining salad ingredients. Enjoy!
Feel-Good. Taste-Good Food.
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 5 days. This salad holds up very well and does not get mushy or anything!
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Mediterranean Couscous Salad
This Mediterranean Couscous Salad will be your favorite Summer salad. This couscous salad is tangy, crunchy, and so unbelievably refreshing! My husband's exact words that came out of his mouth when he tried this salad for the first time were “This is the best salad I’ve ever had in my life”. I love serving this salad with some rotisserie chicken for a quick & easy meal. Be sure to try my Watermelon Feta Salad as well!
Ingredients
Couscous
Vinaigrette
Rest of the Salad
Instructions
-
Cook Couscous - Combine the couscous, chicken broth, and salt in a medium pot. Bring to a boil, cover, and cook for 10 minutes. Run under cold water and set in fridge to cool.
-
Vinaigrette - Combine all ingredients for the vinaigrette & set aside.
-
Assemble - Toss the cooled couscous with the vinaigrette and remaining remaining salad ingredients. Enjoy!
Servings 6
- Amount Per Serving
- Calories 244kcal
- % Daily Value *
- Total Fat 10.4g16%
- Saturated Fat 2.9g15%
- Cholesterol 11.1mg4%
- Sodium 420.7mg18%
- Total Carbohydrate 32.5g11%
- Dietary Fiber 2.4g10%
- Sugars 8g
- Protein 7.3g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
