Mediterranean Couscous Salad

This Mediterranean couscous salad recipe is loaded with vibrant colors and fresh vegetables in every single bite. Pearl couscous, chickpeas, fresh cucumbers, tomatoes and tossed in a homemade dressing that is light and refreshing.

Course Salad, Side Dish

Cuisine American, Mediterranean

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 510kcal

Author Sherri Hagymas

Ingredients

For the Vinaigrette

2 tablespoons white wine vinegar
2 tablespoons dijon mustard
1 tablespoon fresh parsley minced
2 garlic cloves minced
1 teaspoon fresh thyme minced
⅓ cup extra virgin olive oil

For the Salad

2 tablespoons olive oil
1 cup pearl couscous
3 cups water
15 ounce can chickpeas drained and rinsed
2 Persian cucumbers sliced
1 pint cherry tomatoes halved

Instructions

Make the Vinaigrette

Add the white wine vinegar, dijon, parsley, garlic, and thyme to a large bowl and whisk to combine.
2 tablespoons white wine vinegar, 2 tablespoons dijon mustard, 1 tablespoon fresh parsley, 2 garlic cloves, 1 teaspoon fresh thyme
Next drizzle in the olive oil, whisking constantly. Whisk until the vinaigrette is fully emulsified.
⅓ cup extra virgin olive oil
Season with salt and pepper to taste. Set aside.

Make the Salad

In a large skillet or saucepan, add the olive oil and heat over medium heat for a minute until just barely warm. (do not heat too high)
2 tablespoons olive oil
Then, add the couscous and heat for approximately 2 minutes, stirring often, until toasted.
1 cup pearl couscous
Next, slowly add in the water to the pan, increase the temperature to medium-high and bring it to a boil.
3 cups water
Cook for 7 -8 minutes then add the chickpeas and heat for another minute or 2.
After cooking, drain the mixture in a colander in the sink and run them under cold water until they are slightly cooled. It doesn't have to be cold just not steaming hot.
Transfer the couscous mixture to a serving bowl and add the sliced cucumber and tomatoes to the bowl .
15 ounce can chickpeas, 2 Persian cucumbers, 1 pint cherry tomatoes
Drizzle with the vinaigrette and additional salt and pepper to taste.
Top with feta cheese if desired.

Notes

Store leftover couscous salad in an airtight container in the refrigerator for up to 3-4 days.

Swap or add more fresh herbs like mint, fresh parsley and fresh basil inttead of using thyme.

Add ½ cup of feta cheese into the salad and toss.

Substitute red wine vinegar or the juice of a lemon for the vinaigrette.

Add ½ cup of sliced black olives, ½ cup of finely diced red onion or scallions and/or 1 cup of finely diced red bell pepper.

Use vegetable broth or chicken stock to cook the couscous!

Swap the chickpeas for Cannellini beans or Northern White beans

Use grape tomatoes or diced whole tomatoes.

Skip toasting the couscous if desired.

Use an English cucumber or regular cucumber but scoop out the seeds so the salad won't become watery.

Use a quality olive oil for best flavor.

Nutrition