Description
Mediterranean Couscous is a vibrant and refreshing dish featuring fluffy couscous combined with crisp cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and creamy feta cheese. Tossed with fresh parsley, mint, and a zesty lemon-garlic dressing, this recipe serves as a perfect light lunch, side dish, or base for grilled meats and vegetables. Quick to prepare and delicious served warm or chilled, it brings bright Mediterranean flavors to your table.
Ingredients
Base
- 1 cup couscous
- 1 cup vegetable or chicken broth
Vegetables and Mix-ins
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/3 cup Kalamata olives, pitted and sliced
Cheese and Herbs
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Simmer broth: Bring the vegetable or chicken broth to a simmer in a medium saucepan over medium heat to prepare for cooking the couscous.
- Add couscous: Stir the couscous into the simmering broth, then immediately remove the pan from heat.
- Cover and let stand: Cover the saucepan with a lid and let the couscous absorb the liquid for about 5 minutes until fluffy.
- Fluff couscous: Gently fluff the couscous with a fork to separate the grains. Allow it to cool slightly to room temperature.
- Prepare vegetables: While the couscous cools, chop the cherry tomatoes in halves, dice the cucumber and red bell pepper, and finely chop the red onion.
- Combine bowl ingredients: In a large mixing bowl, add the fluffed couscous, chopped vegetables, Kalamata olives, crumbled feta cheese, parsley, and mint. Toss lightly to combine.
- Make dressing: In a small bowl, whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, salt, and black pepper until well combined.
- Dress the salad: Pour the lemon dressing over the couscous mixture and gently toss until everything is evenly coated.
- Adjust seasoning and serve: Taste the couscous salad and adjust salt and pepper as needed. Serve warm, at room temperature, or chilled as desired.
Notes
- For extra protein, add chickpeas or grilled chicken.
- Try adding roasted red peppers, artichoke hearts, sun-dried tomatoes, or toasted pine nuts for additional flavor and texture.
- Pearl couscous can be used for a chewier texture but requires different cooking time and technique.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently with a splash of broth if serving warm after refrigeration.
- For a vegan option, use vegetable broth and omit the feta or substitute with a plant-based cheese.
- Fresh parsley and mint provide classic Mediterranean flavor, but basil or dill can be used as alternatives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
