Lunch

Couscous Salad

Name: Couscous Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups couscous, uncooked; 2.5 cups vegetable broth or water; 1 medium zucchini, cut into 1/2-inch dice; 1 red bell pepper, cut into 1-inch pieces; 1 yellow bell pepper, cut into 1-inch pieces; 1 red onion, cut into 1-inch pieces; 8 ounces cherry tomatoes, halved; 3 tablespoons olive oil, divided; 1 teaspoon salt, divided; 1/2 teaspoon black pepper, divided; 1 teaspoon dried oregano; 3 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; 2 cloves garlic, minced; 1/2 teaspoon Dijon mustard; 1/2 cup fresh parsley, chopped; 1/4 cup fresh mint or basil, chopped; 1/2 cup Kalamata olives, pitted; 1/2 cup crumbled feta cheese

A Mediterranean-inspired salad made with fluffy couscous, roasted summer vegetables, fresh herbs, and a bright lemon-garlic vinaigrette. It's light, satisfying, and ready in under 30 minutes.

557calper serving 16gprotein 83gcarbs 18gfat 15min prep 15min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Couscous Salad — common questions

Can I make this ahead?

Yes, this salad is excellent for meal prep. Combine the couscous, roasted vegetables, and dressing up to 3 days ahead and store in an airtight container in the refrigerator. Add fresh herbs and feta cheese just before serving so they stay bright and fresh.

Can I use a different grain instead of couscous?

Yes, use 2 cups cooked orzo, bulgur, or small pasta instead. Cook according to package directions, cool, then toss with the same vegetables, olives, and dressing. The salad works equally well with any grain.

What's the most common mistake?

Adding vegetables to hot couscous, which turns it mushy. Always cool the couscous completely (spread it on a plate for 3–5 minutes) before mixing in cold vegetables and dressing.

Can I add chickpeas or grilled chicken?

Absolutely. Add one 15-oz can of drained and rinsed chickpeas, or 1.5 cups diced grilled chicken, to make it a heartier main dish with more protein.

What should I serve with it?

Serve as a complete meal on its own, or pair with warm pita bread, grilled lamb, or a simple green salad for a Mediterranean-style dinner.

How do I store and reheat leftovers?

Store in an airtight container for up to 4 days. Serve cold straight from the refrigerator—couscous salad tastes best chilled. If you prefer it warm, reheat gently in the microwave for 1–2 minutes at 50% power, then drizzle with fresh lemon juice.