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Crunchy Mediterranean Couscous Salad! – My favorite salad…because it doesn’t taste like your having salad! Made with easy to prepare couscous and crunchy veggies with a hit of feta!
Full of chickpeas, feta, crunchy cucumbers and a plethora of fresh veggies. All tossed in our easy3 minute Lemon Dijon Vinaigrette!
I tossed this together this morning, had it for lunch and can’t wait for another scoop with my grilled chicken for dinner. Makes a big old batch and itwill keep for about a week in your fridge. Crunch on!
This Mediterranean Couscous Salad is the
perfect Lunchbox Meal
So nice to have something already put together to just grab and go. (Why do I always bring up the leftover lunchbox thing?I don’t even go to work. It’s just me and my Phyllis Diller hairpadding around my kitchen all day…).
I used the veggies I love the most but you could switch out to accommodate your faves or what ever you have on hand. I am a broccoli fanatic…I rarely go a day without it. Most nights my house smells like old socks from steaming or roasting that stuff.Me, my Phyllis Diller hair and the smell of old socks..kinda makes you wanna be me, doesnt it?
To keep your cucumbers crunchy, we like to remove the seeds. Simply run a spoon down the middle and remove the inner soft area. This will help keep your salad fresh for days…helllooooo lunchbox!
This is my favorite Vinaigrette! I have a bottle of it in my fridge at all times. It’s a simple blend of lemon, dijon, light olive oil and vinegar, but when you blend it all up, it gets a creamy consistency that is really good! Makes a nice marinade for chicken and pork as well!
How to make the couscous in the microwave for this
Crunchy Mediterranean Salad!
1 cup wholewheat or plain couscous
1 cup water
1/4 teaspoon salt
Combine in microwave bowl. Cover. Micro for 3 minutes on high. Let sit for 2-3 minutes covered. Fluff with fork. Perfect couscous every time!.
NOTES:
- Easily substitute chilled quinoa for the couscous. Here is a super easy way to prepare your quinoa! Oven Baked Quinoa.
- Purchase a store bought Italian vinaigrette in place of the homemade stuff…not gonna judge ya! I like to stay away from Balsamic vinaigrettes for this recipe though, only because it turns the salad a bit brown due to the color of the balsamic.
- Other add-ins we love! Kalamata olives, artichoke hearts, hearts of palm, red onion, roasted red pepper (yum!). Add grilled chicken or shrimp and make it a whole meal!
We love this recipe SO much we’ve even created a video for it- Check it out, we like to make cooking easier on ya!
If you are still looking to get your crunchy veggies on. Check out my Crunchy Thai Chicken Salad with Peanut Dressing!
To the crunch!
Clink!
Kathi
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!
Crunchy Mediterranean Couscous Salad
An easy and healthy salad that comes together quickly and has tons of flavor! Combining cooked and cooled couscous with fresh chopped veggies and feta. All tossed together with a simple vinaigrette!
4.19 from 27 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 20 minutes minutes
Servings: 6 About 1 1/2 cups
Author: Kathi & Rachel
Ingredients
- 2 cups cooked coucous - cooled See notes above for easy microwave prep
- 1 cup chopped broccoli florets
- 1 english cucumber, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 fresh tomato, seeded and chopped
- 1 15 ounce can chickpeas, drained and rinsed also known as garbanzo beans
- 1/2 cup crumbled feta cheese
- Lemon Vinaigrette: https://laughingspatula.com/3-minute-lemon-dijon-vinaigrette/ or store bought vinaigrette
Instructions
Prepare coucous and cool to at least room temperature. (see my instructions above on how I prepare my perfect couscous !)
Toss cooled couscous, chopped veggies and feta.
Season with salt and pepper to taste.
Toss in desired amount of dressing a few tablespoons at a time. You will not need all the dressing. After the next day you may want to add additional dressing as desired.
Store in refrigerator for up to 5 days.
Nutrition
Calories: 232kcal | Carbohydrates: 50g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 153mg | Potassium: 315mg | Fiber: 4g | Sugar: 2g | Vitamin A: 990IU | Vitamin C: 43.1mg | Calcium: 93mg | Iron: 1.1mg
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Reader Interactions
Comments
P says
I’ve. Made this without cooking the couscous. It absorbs the dressing and softens right up. Let it sit for a bit to make this happen.
Reply
Oxana says
Wow!An amazing recipe! Love it!Thank you.
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Kathi @ LaughingSpatula.com says
We are so glad you liked it! I am literally making this AGAIN right now. It’s become a staple around here. Serving with grilled mahi tonite!
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Georgia Villa says
Just made this and it’s like heaven on my palate! The freshness of all the veggies and the lemon Dijon vinaigrette, all I can say is yum! Keeping this recipe close. Thanks Kathi!Reply
Kathi @ LaughingSpatula.com says
I am so glad you loved it Georgia! I’m working on a southwest version…stand by! Thanks for the nice note!
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Judy says
How do you make the dressing?
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Angela Chavez says
Looks great, love all ingredients except the garbanzo beans. I need to find a substitute.
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Kathi @ LaughingSpatula.com says
You can just omit the beans altogether or use any kind of bean. Marinated artichokes or chopped zucchini would be good! You can pretty much toss any of your favorite veggies into this.
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Tracy Fleming says
Can you freeze this salad?Reply
Kathi @ LaughingSpatula.com says
Hi Tracy – I think like everything, fresh is better but yes. You could freeze this since the couscous and garbanzo’s are pretty solid.
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Lisa says
Loving this dish!! Have made it twice now and even my husband (who didn’t like the sound of chickpeas and couscous) really loves this salad. I think it would be great with toasted pine nuts and a little fresh cilantro also…will let you know when I make it again. Thanks!Reply
Kimberly Goff says
So you cook one cup of the couscous and you leave the other uncooked?Reply
Kathi @ LaughingSpatula.com says
Hi Kimberly – yes, two cups cooked couscous cooled then add the rest to make the salad.
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Leeanne says
It means 1 cup of uncooked couscous makes two.
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Your couscous looks so light and fluffy. Every time I make it turns out like a big bowl of mush! I’ll have to try your method! Thanks!
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Kathi Kirk says
Hi Beth – I use my own ‘recipe’ in lieu of the one on the package. 1 cup couscous to 3/4 cup water. Most recipes use equal water and couscous. Put in microwave safe bowl with lid. Nuke for 3 minutes. Let it sit for 1 minute. I guess I should update my recipe to include! Thanks for the note!
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Jill says
This looks so awesome! Definitely pinning to add to my lunch rotation 🙂Reply
Kathi Kirk says
Thanks for the note Jill!
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Justine says
You know I have never made couscous, I really need to try it.Reply
Kathi Kirk says
Hi Justine – it’s just crumbled up pasta. No big scary flavors, very mild. I like that it cooks up so quick when I need a side for dinner. Hopefully you can give it a try! Thanks for your note!
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I love couscous, especially in the summer! This looks so light and fresh
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Kathi Kirk says
Thank you Kim! Hope you get a chance to try it!
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Jamie says
And why did you use couscous? Becouscous!!!
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Kathi Kirk says
That made me laugh! And don’t forget…everything is beta with feta! xoxoxo Jamie!
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Jamie says
Love feta! This recipe looks yummy.
4.19 from 27 votes (21 ratings without comment)
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