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Mediterranean Couscous Salad Recipe

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4.1 from 34 reviews

A vibrant and refreshing Mediterranean Couscous Salad featuring Israeli couscous, toasted pine nuts, fresh vegetables, tangy feta, and a zesty lemon dressing. Perfect as a light lunch or a flavorful side dish, this salad combines textures and bright flavors for a nutritious and satisfying meal.

Ingredients

Salad Base

  • 1 ⅓ cup Israeli couscous (or any other small pasta shape or whole grain, about 3 cups cooked)
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • 1 pint grape or cherry tomatoes, quartered
  • 1 medium zucchini, sliced into super thin rounds
  • 1 small yellow squash, sliced into super thin rounds
  • ⅓ cup pitted and thinly sliced Kalamata olives
  • 4 ounces feta cheese, crumbled (about 1 cup)
  • ⅓ cup (⅔ ounce) chopped fresh basil or flat-leaf parsley

Dressing and Toppings

  • ⅓ cup pine nuts
  • ⅓ cup extra-virgin olive oil
  • 2 to 4 tablespoons lemon juice, to taste (from 1 to 2 lemons)
  • 1 large shallot, finely chopped (about ½ cup)
  • 2 cloves garlic, pressed or minced
  • ½ teaspoon fine sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the Couscous: Bring a pot of water to a boil and cook the Israeli couscous according to the package instructions until al dente, usually about 8-10 minutes. Drain any excess water and set the couscous aside to cool slightly.
  2. Toast the Pine Nuts: Heat a large skillet over medium-low heat and add the pine nuts. Toast them gently, stirring frequently, until they turn lightly golden on the edges and become fragrant. Be careful not to burn them. Transfer the toasted pine nuts to a bowl to cool.
  3. Prepare the Dressing: In a large serving bowl, whisk together the extra-virgin olive oil, lemon juice, finely chopped shallot, minced garlic, fine sea salt, and several twists of freshly ground black pepper until well combined.
  4. Toss the Salad: Add the cooked couscous to the bowl with the dressing and toss thoroughly to coat each grain with the dressing. Then, add the toasted pine nuts, chickpeas, quartered tomatoes, crumbled feta, sliced Kalamata olives, thinly sliced zucchini and yellow squash, and chopped basil or parsley. Stir gently to combine all ingredients evenly.
  5. Season and Chill: Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice as needed for brightness. For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving. This salad can be stored, covered, in the refrigerator for up to 4 days.

Notes

  • Use Israeli couscous for a chewy texture, but small pasta shapes or whole grains like quinoa can be substituted.
  • To save time, cook chickpeas from dried in advance or use canned chickpeas.
  • Toast pine nuts carefully as they can burn quickly.
  • Adjust lemon juice and seasoning to personal taste for brightness and balance.
  • Refrigeration enhances the flavors and melds the salad together.
  • This salad is great for meal prep as it keeps well refrigerated for several days.

Find it online: https://justsosavory.com/mediterranean-couscous-salad-recipe/