Mediterranean Couscous Salad

5 from 2 votes

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.

Prep Time15

Total Time15

Course: Salad

Cuisine: Mediterranean

Keyword: Easy

Servings: as a side

Calories: 373kcal

Author: Anastasia Papapetros

Equipment

Small Food Processor or High-Speed / Bullet Blender

Ingredients

For the couscous

1 cup couscous
1 cup boiling water
1 tablespoon olive oil
Pinch of sea salt

For the salad

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}

For the dressing

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

For the garnish

2 tbsps feta crumbled
1 tbsps parsley chopped

Metric - Imperial

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.

Video

Nutrition