This Mediterranean Couscous Salad is fresh, light, and ready in under 30 minutes. With grilled zucchini, feta, olives, and basil, it’s a colorful dish perfect for lunch, dinner, or meal prep.
Why You’ll Love This Mediterranean Couscous Salad
- Ready in under 30 minutes
- Fresh, colorful, and full of flavor
- Vegetarian and easily made vegan
- Great for lunch, dinner, or meal prep
- Perfect balance of smoky, salty, and zesty
Ingredients for Couscous Salad
- 1 cup (150 g) couscous
- 200 ml hot vegetable stock or water
- ½ tsp dried oregano
- ½ tsp ground cumin
- 1 small zucchini, sliced into rounds
- 2–3 radishes, thinly sliced
- A handful of arugula (rocket)
- 6–8 Kalamata olives, pitted and halved
- 1/3 cup (50 g) feta cheese, crumbled
- A few fresh basil leaves, torn
For the dressing
- 2 tbsp extra virgin olive oil
- Juice of ½ small lemon
- ½ tsp Dijon mustard
- Salt and freshly ground black pepper
Instructions
- Prepare the couscous
Place the couscous in a heatproof bowl. Add oregano, cumin, and a pinch of salt. Pour over hot vegetable stock or water, cover with a plate, and let sit for 5 minutes. Fluff with a fork. - Grill the zucchini
Heat a grill pan (or regular skillet) over medium-high heat. Brush zucchini slices lightly with olive oil and grill for 1–2 minutes per side until golden with char marks. Set aside. - Mix the dressing
In a small bowl, whisk together olive oil, lemon juice, mustard, salt, and pepper until emulsified. - Assemble the salad
In a large bowl, combine couscous, grilled zucchini, radishes, arugula, and olives. Drizzle with the dressing and toss gently. - Add toppings
Finish with crumbled feta and fresh basil leaves on top. Serve immediately or chill for 15–20 minutes before serving for extra freshness.
Serving tip: Pair with warm pita bread or serve as a side to grilled chicken or fish for a complete Mediterranean meal.
Serving Suggestions
- Enjoy couscous salad on its own as a light lunch or dinner.
- Pair with grilled chicken, fish, or shrimp for extra protein.
- Serve alongside warm pita bread or flatbread.
- Add to a picnic spread or potluck table—it travels well and tastes great at room temperature.
- Use as a fresh side dish with Mediterranean mains like falafel, hummus, or roasted vegetables.
Variations & Substitutions
- Vegan option: Swap feta for vegan cheese or add chickpeas for extra protein.
- Different grains: Try quinoa, bulgur, or pearl couscous instead of regular couscous.
- Extra veggies: Add cucumber, cherry tomatoes, or roasted bell peppers.
- Herb twist: Use fresh mint or parsley instead of basil for a new flavor profile.
- Nutty crunch: Sprinkle with toasted almonds, pine nuts, or sunflower seeds.
- Make it spicy: Add a pinch of chili flakes or a drizzle of harissa to the dressing.
Storage & Meal Prep Tips
- Store in an airtight container in the fridge for up to 2–3 days.
- Keep the dressing separate until ready to serve to prevent soggy couscous.
- Perfect for meal prep—make a batch ahead for easy lunches or dinners.
- Can be enjoyed cold or at room temperature, making it ideal for picnics or packed lunches.
FAQ
Q1: Can I make this salad vegan? Yes! Simply replace feta with vegan cheese, or add chickpeas for extra protein.
Q2: Can I use a different grain instead of couscous? Absolutely. Quinoa, bulgur, or pearl couscous all work well.
Q3: How long does the couscous salad keep in the fridge? Stored in an airtight container, it lasts 2–3 days. Keep the dressing separate for best texture.
Q4: Can I serve this couscous salad warm? While it’s typically served cold or at room temperature, you can enjoy the couscous warm before mixing in the vegetables and dressing.
Q5: Can I add other vegetables? Yes! Cherry tomatoes, cucumber, roasted peppers, or even roasted eggplant make great additions.
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Mediterranean Couscous Salad with Grilled Zucchini and Feta
Equipment
- 2 salad bowls
Ingredients
For the salad
- 1 cup dry couscous (150 g)
- 200 ml hot vegetable stock or water
- ½ tsp dried oregano
- ½ tsp ground cumin
- 1 small zucchini, sliced into rounds
- 2-3 radishes, thinly sliced
- A handful of arugula (rocket)
- 6-8 Kalamata olives, pitted and halved
- ⅓ cup feta cheese, crumbled (50 g)
- A few fresh basil leaves, torn
For the dressing
- 2 Tbsp extra virgin olive oil
- Juice of ½ small lemon
- ½ tsp Dijon mustard
- Salt and freshly ground black pepper
- 1 tsp honey (optional)
Instructions
- Place the couscous in a heatproof bowl. Add oregano, cumin, and a pinch of salt. Pour over hot vegetable stock or water, cover with a plate, and let sit for 5 minutes. Fluff with a fork.
- Heat a grill pan (or regular skillet) over medium-high heat. Brush zucchini slices lightly with olive oil and grill for 1–2 minutes per side until golden with char marks. Set aside.
- In a small bowl, whisk together olive oil, lemon juice, mustard, salt, and pepper until emulsified.
- In a large bowl, combine couscous, grilled zucchini, radishes, arugula, and olives. Drizzle with the dressing and toss gently.
- Finish with crumbled feta and fresh basil leaves on top. Serve immediately or chill for 15–20 minutes before serving for extra freshness.
- Serving tip: Pair with warm pita bread or serve as a side to grilled chicken or fish for a complete Mediterranean meal.