Mediterranean Couscous Salad

Caper and Olive
by Caper and Olive
4 servings
15 min

Mediterranean flavors like lemon and garlic coupled with herbs like fresh parsley and oregano are some of my absolute favorites. I love experimenting and coming up with new ways to enjoy a salad (because it is probably my favorite thing to eat).

So I took all these Mediterranean flavors and made a dressing for this couscous salad that is chockfull of veggies like red bell peppers and cucumbers and added chopped kalamata olives and crumbled feta for a salty bite.

This recipe can be made ahead on the weekend and portioned out for the week ahead. Just another reason to love it!

All the veggie goodness!

Cooked couscous.

The super simple and delicious dressing


Mediterranean Couscous Salad
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
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  • 1 cup couscous
  • 1/2 red bell pepper, diced
  • 1 mini cucumber, diced
  • 1/4 cup kalamata olives, pitted and chopped
  • 1/3 cup crumbled feta cheese
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1/3 cup olive oil
  • 1 garlic clove, grated
  • 2 tbsp parsley, chopped
  • 1/2 tsp salt

Place the dried couscous in a large bowl and cover with 2 cups of hot water. Cover the bowl and set aside for 5 minutes.
Meanwhile, prep your vinaigrette. In a small mixing bowl, add the lemon juice and white wine vinegar, the grated garlic clove and the chopped parsley. Slowly stream in the olive oil and whisk continuously until the mixture emulsifies.
Uncover the couscous. It will have absorbed all the water at this point. Fluff with a fork and add the red bell pepper, cucumber and kalamata olives and mix well to combine all the ingredients. Add the vinaigrette and toss to combine, making sure that all the couscous salad has the dressing on it. If you need to add an extra dash of olive oil at this point, do so. Crumble feta cheese on top and serve.
Caper and Olive
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