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    Home / Recipes / Vegan Salads

    Mediterranean Couscous Salad

    Published: Jul 25, 2023 · Modified: Jul 27, 2023 by Kathy Carmichael · This post may contain affiliate links.

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    This Mediterranean couscous salad recipe is a light and delicious entree salad or side dish in 25 minutes or less. Wait until you taste the hummus vinaigrette! YUM!

    Couscous salad recipe in a bowl on the table.

    While food prepping last week, I noticed I had the perfect ingredients for a Mediterranean couscous salad recipe. I also realized I had a lot of zucchini, summer squash, and tomatoes I needed to use before they went bad. I hate throwing food away, so I plan according to what is left in my pantry and refrigerator.

    Jump to:
    • Salad Ingredients
    • Salad Ingredient Substitutions:
    • How to Cook Couscous
    • How to Make the Salad
    • Vinaigrette Dressing Ingredients
    • Vinaigrette Dressing Ingredient Substitutions
    • Recipe FAQs
    • Tips
    • 📖 Recipe
    • 💬 Reviews

    Although couscous is believed to be rice, it is small steamed balls of crushed durum wheat semolina pasta.  A light and beautiful base for any salad, couscous absorbs the flavors of spices of any dressing. Of course, I made an oil-free red wine lemon vinaigrette.

    Salad Ingredients

    Not only is couscous a wonderful base for any salad, it literally takes 5 minutes to cook with little to no effort. That, with chopping a few vegetables, and dinner is ready. 

    Couscous salad ingredients: Pearl couscous, chickpeas, zucchini, summer squash, kalamata olives, bell peppers, artichokes, red onion, grape tomatoes and banana peppers.
    • Couscous: For this couscous recipe, I chose whole wheat pearl couscous.
    • Zucchini: Zucchini is fresh and in season, making it affordable and delicious.
    • Summer Squash: Summer squash is also in season and fresh this time of year.
    • Baby Bell Peppers: I chose three different colored baby bell peppers to add color and sweetness to the salad.
    • Red Onion: Red onion is sweet and tangy and perfectly paired with the rest of the ingredients in the salad.
    • Grape Tomatoes: I like using grape tomatoes because they have fewer seeds and don't make the salad soggy.
    • Chickpeas: Chickpeas are the protein power to this delicious Mediterranean couscous salad recipe.
    • Artichokes: Artichokes add flavor as well as texture to the salad.
    • Kalamata Olives: Kalamata olives add an umami flavor to the pasta salad.
    • Banana Peppers: Banana peppers are mildly flavored and add a pickled component to the salad.
    • Fresh Parsley (Garnish): Sprinkle fresh parsley on top for added fresh flavor.

    Salad Ingredient Substitutions:

    • While quinoa has a slightly crunchier texture, its size and shape are similar to those of couscous, and it works well in most dishes.
    • Use cucumbers instead of zucchini.
    • If summer squash isn't available, double up on the zucchini or vice versa.
    • White or yellow onion substitutes red onion in recipes.
    • Cherry tomatoes are similar to grape tomatoes in size and flavor.
    • White beans are an excellent substitute for chickpeas in recipes.
    • Hearts of palm are similar to the texture and taste of artichokes.
    • Black or green olives replace kalamata olives.
    • A more commonly found pepper to use as a substitute would be a small sweet yellow bell pepper or a mild Italian sweet pepper. The Hungarian Wax Pepper is an excellent substitute for comparable flavor but much hotter.
    • Try mint or basil instead of parsley for a garnish.

    Also, a time-saving tip is to use a vegetable chopper to quickly dice your vegetables while keeping them all uniform in size. 

    How to Cook Couscous

    I am toasting dry couscous in a skillet in the stove.
    1. Boil 1 ¾ cup water in the microwave.
    2. In the meantime, toast the couscous in a dry pan on medium heat, moving the pasta balls around with a spoon so as not to burn them for 5 minutes.
    3. Slowly pour in the boiling water, and stir the couscous. Place a cover on the pot, and reduce the temperature to simmer.
    4. Cook for 12 minutes.
    5. Remove the pan from the heat, and stir to fluff.
    6. Allow to cool completely, or to cool quickly; rinse with cold water in a colander in the sink.
    7. Transfer the couscous to a large bowl.
    Couscous cooking in a pan in a skillet on the stove.

    How to Make the Salad

    Mediterranean Couscous Salad in a bowl on the table.
    1. Once the couscous is cool, transfer it to a large bowl.
    2. Add the remaining ingredients and toss to combine.
    3. Now, make the dressing.

    Vinaigrette Dressing Ingredients

    Dressing ingredients: hummus, red wine vinegar, lemon juice, water, garlic, and Italian seasoning.
    • Red Wine Vinegar: Red wine vinegar has a sour, acidic taste and a fruity aroma. It is a common ingredient in salad dressings and marinades and can also be used in cooking to add flavor.
    • Fresh Lemon Juice: I prefer fresh lemon juice whenever possible.
    • Garlic: I also prefer using fresh garlic cloves for the best flavor.
    • Hummus: I used oil-free hummus with a regular flavor.
    • Italian Seasoning Blend: Italian seasoning blends dried herbs to season Italian dishes. It usually includes oregano, basil, thyme, marjoram, rosemary, and sage for an aromatic and flavorful mix. 
    • Water: Water thins the dressing and emulsifies without using oil.

    Vinaigrette Dressing Ingredient Substitutions

    • Balsamic vinegar replaces red wine vinegar in many recipes.
    • You can use bottled lemon juice when fresh isn't available.
    •  Use ⅛ teaspoon of garlic powder in place of each clove of garlic.
    • Choose any hummus or any desired flavor.
    • Greek seasoning is very similar to Italian seasoning.

    This dressing does not require blending. Instead, whisk it together simply in a measuring cup.

    I am whisking the hummus vinaigrette in a measuring cup on the counter.

    So, if you are looking for a quick and easy dinner or a great meal prep lunch idea, look no further. 

    Or, serve the Mediterranean couscous salad as a side dish with these wonderful entrees: 

    • Lentil Vegetable Soup
    • Vegan Eggplant Parmesan
    • Stuffed Shells Recipe
    • Greek Wrap Sandwich
    Mediterranean Couscous salad recipe in a bowl on the table.

    Recipe FAQs

    What is the difference between couscous and pearl couscous?

    Pearl couscous is larger compared to Moroccan couscous or Israeli couscous. Pearl couscous is smaller than a pea.

    What is the healthiest couscous?

    Whole wheat couscous is the healthiest couscous made from wheat durum flour.

    What does couscous taste like?

    It tastes nutty with a slightly sweet flavor, making it perfect to add to salads, stews, and vegetables.

    Tips

    • When making toasted couscous, ensure the water slowly added to the hot pan is boiling before adding.
    • Just as you would salt the water before cooking other types of pasta, you'll want to salt it before cooking couscous. When added, the couscous will absorb the liquid and everything in it. Adding salt at the beginning of the couscous-making process is an easy way to get a headstart on the seasoning process.
    • If using packaged couscous, follow the directions, except omit the oil if suggested. It isn't necessary to add oil.
    • Using a vegetable chopper helps expedite preparing the vegetables for the salad.
    • Add as much dressing as you desire and salt and pepper as preferred.

    Try this Mediterranean couscous salad for a quick weeknight meal or lunch all week long.

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    If you love this Mediterranean couscous salad recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Mediterranean Couscous Recipe

    Mediterranean Couscous Salad

    Kathy Carmichael
    Mediterranean Couscous Salad is a light and delicious entree salad or side dish in 25 minutes or less.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 12 minutes mins
    Course Salad
    Cuisine Mediterranean
    Servings 6 servings
    Calories 186 kcal

    Ingredients
      

    Vegetables

    • 1 zucchini diced
    • 1 yellow summer squash diced
    • ¼ cup red onion diced
    • 1 cup grape tomatoes
    • 3 baby bell peppers sliced thin
    • 1 cup artichokes chopped
    • ¼ cup banana peppers
    • 1 15-ounce can chickpeas drained and rinsed
    • ¼ cup kalamata olives
    • ⅛ cup parsley garnish

    Couscous

    • 8 ounces pearl couscous
    • 1 ¾ cup boiling water
    • 1 teaspoon sea salt

    Dressing

    • 1 recipe hummus dressing

    Instructions
     

    Cooking the Couscous

    • Add the dry pearl couscous to a medium-sized pan heated to medium heat and stir with a wooden spoon for 5 minutes.
    • The dry couscous will toast; stir it often so it doesn't burn.
    • Add 1 ¾ cup boiling water slowly and stir into the toasted couscous.
    • Cover and reduce the heat to simmer.
    • Cook for 12 minutes covered.
    • Remove the pan from the heat.
    • Fluff with a fork and allow to cool, or for quicker cooling, pour into a colander and run cold water through the couscous.

    Vegetables

    • When the couscous is cooled, transfer it to a large bowl, add all ingredients to a bowl, and toss.
    • Refrigerate until ready to serve

    Dressing

    • Combine all ingredients in a bowl or large measuring cup and whisk together.
    • Refrigerate the dressing until ready to use.
    • Drizzle on salad and toss.

    Video

    Notes

    • When making toasted couscous, ensure the water slowly added to the hot pan is boiling before adding.
    • Just as you would salt the water before cooking other types of pasta, you'll want to salt it before cooking couscous. When added, the couscous will absorb the liquid and everything in it. Adding salt at the beginning of the couscous-making process is an easy way to get a headstart on the seasoning process.
    • If using packaged couscous, follow the directions, except omit the oil if suggested. It isn't necessary to add oil.
    • Using a vegetable chopper helps expedite preparing the vegetables for the salad.
    • Add as much dressing as you desire and salt and pepper as preferred.

    Nutrition

    Calories: 186kcalCarbohydrates: 36gProtein: 7gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 312mgPotassium: 416mgFiber: 4gSugar: 4gVitamin A: 1415IUVitamin C: 49mgCalcium: 55mgIron: 2mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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      5 from 5 votes (4 ratings without comment)

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      Recipe Rating




    1. Polly Warmuth

      July 27, 2023 at 6:09 am

      5 stars
      I made this yesterday and it’s delicious. So light, crunchy, and fresh tasting for these hot summer days. I did lightly steam the squash and used cucumber instead of zucchini. Great dish! Thanks Kathy.

      Reply
      • Kathy Carmichael

        July 27, 2023 at 8:40 am

        Hi Polly, I'm so glad you enjoyed the couscous salad. Cucumber is an excellent sub for the zucchini. Great idea to steam the zucchini too! You can roast vegetables and eat the couscous warm too 🙂

        Reply
    2. Polly Warmuth

      July 25, 2023 at 6:31 pm

      So no cooking/steaming of the zucchini or yellow squash? I’m trying to branch out and use different veggies more often but I’ve never tried these raw.

      Reply
      • Kathy Carmichael

        July 25, 2023 at 7:27 pm

        Hi Polly, no, everything is raw but the couscous. Zucchini and summer squash tastes similar to cucumbers but milder without the seeds.

        Reply

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