Mediterranean Couscous Salad
This Mediterranean Couscous Salad is bright, refreshing and absolutely delicious. Fluffy couscous, crisp veggies, buttery chickpeas, fresh herbs, salty feta and a bright dressing all come together perfectly for this incredible salad.
Why You Will Love this Recipe
I have been making various versions of this recipe for years. My family loves these bright Mediterranean flavors and so do I. We love to enjoy it as a side dish or mix in a protein like shrimp or chicken to make it a main dish. You can make this your own by changing up the base, use rice or quinoa instead of couscous to make this gluten free.
What You Need
- Couscous – my family loves couscous, but you could also use rice or quinoa to make this gluten free
- Chickpeas – also called garbanzo beans
- English Cucumber
- Grape Tomatoes – or cherry
- Red Onion
- Feta
- Fresh Dill + Mint
- Olive Oil
- Red Wine Vinegar
- Lemon Zest and Juice
- Dijon Mustard
- Oregano, Salt & Pepper
- Honey – I like to add just a little bit of honey to the dressing to round out the flavor, but you can leave it out if you prefer
Recipe Notes
Like I mentioned above, you can change out the couscous for rice or quinoa to make this gluten free. Orzo would make this a fun pasta salad too.
Olives are one of the few foods that I really don’t like, but they would be a classic Mediterranean flavor in this dish. My husband loves to add them in.
We love to make a batch of my Baked Chicken Thighs to enjoy with this salad to make it a complete meal.
You Might Also Like
- Greek Chicken Protein Pasta Salad
- Healthy Greek Chicken Salad
- Tomato and Zucchini Pasta with Shrimp
- Healthy Greek Tzatziki Sauce
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Mediterranean Couscous Salad
Ingredients
- 1 box Couscous* I use Near East – Roasted Garlic Flavor
- 15 oz Can of Chickpeas rinsed and drained
- 1/2 English Cucumber chopped
- 1 pint Grape Tomatoes halved
- 1/2 cup Red Onion thinly sliced
- 6 oz Block of Feta cubed
- 1/4 cup Fresh Dill chopped
- 1 Tbls Fresh Mint chopped
- 1/4 tsp Salt
- 1/4 tsp Pepper
Dressing
- 1/4 cup Extra Virgin Olive Oil
- 2 Tbls Red Wine Vinegar
- 1 Tbls Lemon Juice
- 1 tsp Dijon Mustard
- 1 tsp Honey
- 1 tsp Lemon Zest
- 1 clove Garlic minced
- 1 tsp Oregano
- 1/2 tsp Salt
- 1/4 tsp Pepper
Instructions
- Cook the couscous according to package directions and add to a large bowlAdd in the drained chickpeas, cucumber, tomatoes, red onion, dill, mint, feta, salt and pepper and toss together to combine
- Add all the ingredients for the dressing to a small bowl or jar and whisk together until combinedPour over the salad and toss together Taste for seasoning and add salt and pepper to taste
Notes
Nutrition
