Easy Mediterranean Couscous Salad
I’m so excited to share with you guys this super easy Mediterranean couscous salad. I love how light, refreshing, summery, and colorful this salad is. It’s the perfect side dish or meal on a hot summer day and you don’t really feel like cooking. Pearled or Israeli couscous is so fun to cook with and quite delicious. I wouldn’t recommend the finer/smaller couscous in this dish. If you can’t find pearled couscous, I would use a smaller pasta, like orzo instead. The only cooking involved in making this salad is cooking the couscous. Everything else is raw and only needs chopping. This makes for a quick, healthy, and tasty dinner in no time!
Easy Mediterranean Couscous Salad
This easy Mediterranean couscous salad is so refreshing and is the perfect side or main on a summer day. It's healthy and super fast to make!
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Ingredients
- 1 1/2 cups Israeli/pearled couscous
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1 pint cherry or grape tomatoes, halved
- 1 can chickpeas, drained and rinsed
- 3/4 cup pitted Kalamata olives, halved
- 1 large yellow squash, diced
- 1/4-1/2 tsp sea salt
- Fresh cracked black pepper to taste
- 1/2 cup chopped parsley or cilantro
- 1/2 cup your favorite balsamic vinaigrette
- Splash of balsamic vinegar
- 1/2 cup feta (optional if not vegan)
Instructions
- Cook Israeli couscous according to the package instructions. Drain off any excess water.
- In a large serving bowl, add couscous and all the other ingredients. Mix with a wooden spoon or spatula until well combined. Add a splash of lemon juice or a drizzle of balsamic vinegar for more brightness. Taste and season with more salt and pepper if needed.
- Refrigerate for 30 minutes to let the flavors meld. Serve and enjoy! Store in the refrigerator for up to 4 days.
Servings: 4
