Mediterranean Couscous with Vegetables

Last summer my neighbor brought over a bowl of this salad after she'd made too much for a family gathering. I ate half of it standing at my kitchen counter before I even remembered to offer anyone else a bite. There's something about how the lemon soaks into those tiny pearls of couscous that makes it impossible to stop eating. Now I make a double batch every Sunday and it disappears by Tuesday.

I brought this to a potluck last month and watched three different people ask for the recipe within ten minutes of arriving. My friend Sarah who claims she hates salads went back for thirds. Something about the combination of cool crisp vegetables against those fluffy grains just works.

Ingredients

• Couscous: This tiny pasta absorbs flavors beautifully so dont skip the salt in the cooking water
• Boiling water: Use water thats actually at a rolling boil for the fluffiest texture
• Cherry tomatoes: They add sweetness and juice that balances the sharp red onion
• English cucumber: Fewer seeds and thinner skin means less watery salad
• Red bell pepper: Provides crunch and a gorgeous pop of color
• Red onion: Finely chopped so you get just a hint of bite in every forkful
• Kalamata olives: Their brininess cuts through the olive oil and adds depth
• Feta cheese: Optional but that creamy salty crumble makes everything feel more complete
• Fresh parsley and mint: The mint is the secret ingredient that makes this taste distinctly Mediterranean
• Extra-virgin olive oil: Use the good stuff since it makes up most of the dressing
• Fresh lemon juice: Brightens everything and helps the couscous absorb more flavor
• Garlic: One clove is enough to give a background warmth without overpowering
• Dried oregano: That classic Mediterranean herb that ties all the flavors together

Instructions

Prepare the couscous:

Place couscous and salt in your heatproof bowl pour over that boiling water give it one quick stir and cover immediately. Walk away for exactly five minutes then fluff with a fork and spread it on a plate to cool faster.

Whisk up the dressing:

In a small bowl combine olive oil lemon juice minced garlic oregano and plenty of black pepper. Whisk until it thickens slightly and emulsifies.

Prep your vegetables:

While the couscous cools halve those cherry tomatoes dice the cucumber and bell pepper into small even pieces and finely chop that red onion.

Combine everything:

Toss the cooled couscous with all those beautiful vegetables olives and fresh herbs. Pour the dressing over everything and toss gently until each grain is coated.

Finish and serve:

Fold in the crumbled feta if you're using it then taste and add more salt or pepper if needed. Let it sit for at least 15 minutes before serving or refrigerate for up to a day.

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This has become my go-to for meal prep because it holds up so beautifully in the fridge. I pack it for lunch with some hummus and pita and honestly it keeps me full all afternoon.

Make It Your Own

Sometimes I swap in quinoa or farro for the couscous just to change things up. Grilled zucchini or roasted eggplant would be lovely additions if you have the time to cook them first.

Serving Suggestions

This works alongside anything from the grill or simply topped with a poached egg for lunch. I've even stuffed it into hollowed-out tomatoes for an impressive presentation at brunch.

Storage and Make-Ahead Tips

This salad actually improves after a few hours in the fridge as the flavors meld together. Store it in an airtight container and give it a good stir before serving as the dressing tends to settle at the bottom.

• Add the fresh herbs right before serving if you're making this more than a day ahead
• Wait to add the feta until you're ready to serve so it doesn't become too salty
• Bring it to room temperature for 15 minutes before serving for the best flavor

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This is the kind of recipe that makes you feel like you're eating something special without spending hours in the kitchen. It's fresh it's fast and it always makes people happy.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this actually tastes better when made a few hours or even a day ahead. The vegetables marinate in the dressing, and the couscous absorbs the citrus-herb flavors for a more cohesive dish.

→ What can I substitute for couscous?

Quinoa, bulgur wheat, or orzo pasta work well as alternatives. Adjust cooking liquid and time according to package directions for your chosen grain.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. The couscous may absorb more dressing over time—add a splash of olive oil and lemon juice before serving if needed.

→ Can I add protein to make it more filling?

Chickpeas, grilled chicken, or shrimp complement the Mediterranean flavors beautifully. Canned tuna or white beans also work well for a heartier version.

→ What if I don't like fresh mint?

Fresh basil or dill make excellent substitutes. You can also increase the parsley and add dried oregano for a more traditional Mediterranean herb profile.

→ Is this suitable for meal prep?

Absolutely. The salad holds up well for 3-4 days when refrigerated. Pack dressing separately if you prefer to add it just before serving.