This Mediterranean couscous is packable, so there is no need to worry about what to make for weekday lunches, picnics or potlucks. Full of irresistible Mediterranean flavours, it will tempt you to eat it way before your lunch or picnic.
Classic Mediterranean flavours like juicy tomatoes, red peppers, crunchy cucumbers, tangy olives and salty feta are all drizzled with our herby, lemon, olive oil dressing and tossed with nutty couscous to make such a tantalising combination that you will find it hard to resist.
If my Dad, the super fussy, no-frills eater, can enjoy this tasty salad with the “funny sand” in it, then I can guarantee that you will just love it as well. After one cautious taste, he just loved how the couscous (sand) had soaked up the flavours from the zingy dressing and tomatoes, making it ideal for packing for weekday lunches or picnics as the flavours improve with time.
You Will Need
How to Make It
Step 1- Cut Your Veggies
Wash your tomatoes, cut off the tops and ends and cut into small dice.
Wash your cucumber, cut off the tops and ends, cut it in half and remove the seeds with a teaspoon and then cut into small dice.
Cut off the core and end of your capsicum (pepper), remove the seeds then rinse under cold water. Cut into small dice.
Trim your onion, remove the papery skin, rinse under cold water and then cut into small dice.
Wash the herbs for your dressing, pat them dry and roughly chop.
Step 2 - Prepare the Couscous
Tip the couscous in a heatproof bowl, add the olive oil and stir through this will coat each grain in oil and help them to stay separate.
NOTE: Adding the oil either before adding the boiling water or with the boiling water, will help it to separate.
As a general rule you need to add one tablespoon of oil for each cup of couscous.
Pour over boiling water and season with salt. Use the same amount of liquid as couscous no more or it will be soggy and no less as it will not soften.
Cover your couscous either with a plate, lid or cling film and let it stand for 5-10 minutes (this will depend on your couscous, check your packet for details).
NOTE: Don’t leave it for too long soaking in the liquid as it will clump. After 5-10 minutes try some – if it’s soft then you’re good to fluff, but if it’s at all crunchy, cover then it let it stand for a few more minutes before fluffing.
Fluff the couscous up with a fork, do not use a spoon to fluff the couscous as it will make it clump and not separate.
Step 3 - Blitz Your Dressing
Place all your dressing ingredients in a small food processor or blender, season with salt and pepper then blitz until well combined.
Taste and adjust seasonings according to your taste.
Step 4 - Assemble the Salad
In a large mixing bowl, place the couscous and vegetables, pour over your dressing, season with sea salt and cracked black pepper.
Toss toss your salad well until everything is well combined. Taste and adjust seasonings.
Arrange in a salad bowl, scatter the extra feta and parsley on top to garnish.
Keep refrigerated for at least half an hour before serving to allow the flavours to meld and develop.
Serving Suggestions
We served our Mediterranean couscous at a summer picnic with barbecued lamb chops and souvlaki but you could serve it with any grilled meat or try it with:
- Moroccan lamb stew
- Chickpea tagine
- Harissa chicken
Tips and Questions
What Are Mediterranean Flavours?
The idea of Mediterranean flavours was introduced by Elizabeth David in her 1950s book “A book of Mediterranean Food” which highlights foods and cooking styles from the Mediterranean basin (commonly Italy, Greece, Spain & Morocco).
The core elements of these flavours focus on the olive, wheat and grape (olive oil, bread/pasta and wine). Other key Mediterranean ingredients are lemon, garlic, fresh herbs and spices.
Can I Make the Salad in Advance?
- Absolutely! Mediterranean couscous salad often tastes even better when the flavours have had time to meld.
- Just store it in the refrigerator and toss it again before serving.
Can I Substitute Couscous With Another Grain?
Certainly! You can use quinoa, bulgur, or farro as alternatives to couscous, adjusting the cooking method accordingly.
Storage & Meal Prep for Mediterranean Couscous Salad
- Store the salad in an airtight container in the refrigerator and it should keep for about a week.
- If it becomes a bit dry after refrigeration, you can add a splash of olive oil and toss it again before serving.
- For meal prep, it is just a matter of making up the salad and portioning it out into your containers. If you would like some additional protein you could add some chickpeas, falafel, grilled chicken or pan-seared lamb.
How Do I Prevent the Salad From Getting Soggy?
Ensure that the vegetables are well-drained before adding them to the couscous.
More Grain Salad Recipes
Recipe Card
Equipment
- Small Food Processor or High-Speed / Bullet Blender
Ingredients
- 1 cup couscous
- 1 cup boiling water
- 1 tablespoon olive oil
- Pinch of sea salt
- 2 medium tomatoes {approximately 240 grams}
- 1 small cucumber {approximately 100 grams}
- 1 medium bullhorn pepper {approximately 120 grams}
- 1 small red onion {approximately 80 grams}
- ½ cup Kalamata olives, sliced {approximately 70 grams}
- ⅓ cup feta, crumbled {approximately 70 grams}
- ½ cup olive oil
- ⅓ cup lemon juice
- 1 tablespoon lemon zest
- 1 cup soft herbs {I used parsley, mint and basil}
- 1 garlic clove minced
- 2 tbsps feta crumbled
- 1 tbsps parsley chopped
Instructions
- Wash and trim your vegetables then cut them all into a small dice.
- Wash the herbs for the dressing, pat dry and roughly chop.
- Put the couscous in a heatproof boil, add the olive oil and stir through then pour over the boiling water and season. Cover and allow to sit for 5-10 minutes then fluff with a fork.
- Place all your dressing ingredients in a small food processor or blender, season and blitz until combined.
- In a large mixing bowl, place the couscous and vegetables, pour over your dressing, season and toss until well combined. Taste and adjust seasonings.
- Arrange in a salad bowl, scatter the extra feta and parsley on top to garnish. Keep refrigerated (at least half an hour) until ready to serve.
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