Light couscous loaded with fresh vegetables and herbs
Mediterranean Couscous Salad
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Servings
6
8 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Fluffy couscous tossed with roasted red peppers, kalamata olives, chickpeas, and a tangy red wine vinaigrette for a vibrant Mediterranean side.
Cuisine: Mediterranean
Category: Salad, Side Dish
Difficulty: Easy
Cost: $
Dietary: Vegan
Quick Summary
20 min total time|6 servings|Easy difficulty
Fluffy couscous tossed with roasted red peppers, kalamata olives, chickpeas, and a tangy red wine vinaigrette for a vibrant Mediterranean side.
MediterraneanVegan
Sarah Chen
(Updated )
This Mediterranean couscous salad is the dish that disappears first at every potluck. Fluffy couscous acts as a blank canvas for all the bold, sun-drenched flavors of the Mediterranean: briny olives, sweet roasted peppers, hearty chickpeas, and a punchy red wine vinaigrette.
Couscous cooks in just five minutes with nothing more than boiling water, making this one of the fastest substantial salads you can put together. It travels well, holds up at room temperature for hours, and tastes even better the next day as the flavors meld.
Ingredients
- 1.5 cups couscous
- 1.5 cups boiling water or vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup roasted red peppers, diced
- 1/2 cup kalamata olives, halved
- 1 English cucumber, diced
- 1 cup cherry tomatoes, quartered
- 1/3 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1/4 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- Kosher salt and black pepper to taste
Instructions
- 1
Place couscous in a large bowl. Pour boiling water over it, cover tightly with plastic wrap or a plate, and let stand 5 minutes. Fluff with a fork and let cool slightly.
- 2
Whisk together olive oil, red wine vinegar, garlic, Dijon mustard, salt, and pepper in a small bowl.
- 3
Pour the dressing over the warm couscous and toss to coat evenly.
- 4
Add chickpeas, roasted red peppers, olives, cucumber, cherry tomatoes, red onion, parsley, and mint. Toss gently to combine.
- 5
Taste and adjust seasoning. Serve at room temperature or refrigerate until ready to serve.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve as a light main course or alongside grilled protein
Substitutions
CouscousQuinoa or Israeli couscous
Quinoa makes it gluten-free; Israeli couscous adds chewier texture.
Kalamata olivesGreen olives or capers
Both add briny punch in a slightly different way.
Red wine vinegarLemon juice
Brightens the salad with a citrusy twist.
Tips & Storage
Pro Tips
Use broth instead of water for extra flavor in the couscous.
Add crumbled feta if you are not keeping it vegan.
Swap in any vegetables you have on hand — this is a very forgiving recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Best served cold or at room temperature. No reheating needed.
Nutrition Facts
Per serving (1.25 cups) · 6 servings
Calories290
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein9g
Carbohydrates42g
Fat10g
Fiber5g
Sugar4g
Sodium440mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between couscous and Israeli couscous?
- Regular couscous is tiny and cooks by steaming. Israeli (pearl) couscous is larger and boiled like pasta. Either works here but textures differ.
- Can I make this gluten-free?
- Yes, substitute quinoa or rice for the couscous.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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