Mediterranean Couscous Salad is a quick and easy side dish that is so versatile it can be eaten warm, room temperature or even cold. It can also be turned into a main dish by adding grilled chicken, fish or beef that is the perfect barbecue side dish.

Mediterranean couscous salad served in a white bowl with olives, sun-dried tomatoes and basil

This dish has me dreaming of being on the coast of France, Italy or Spain enjoying the warm sunshine and the sea air while eating amazing food and sipping a crisp white wine. Since I am not there, I can still bring all the flavors to my home and enjoy the weather right where I am in my own home.

Mediterranean couscous salad in a white bowl from overhead

I have chicken broth in my kitchen at all times; it’s a great way to add extra flavor to any dish. I like to use broth in place of water where the liquid gets absorbed like cooking rice, or in this couscous recipe.

Adding flavor to the couscous

Couscous is, just like pasta and rice is bland. For this recipe I used pearl couscous, also know as Israeli couscous. It is added to a saucepan with a little oil and toasted slightly which adds great flavor. Couscous is made up of small grains of semolina that fluff up when they absorb liquid so I like to cook it in stock or broth to add as much flavor as possible.

Adding stock to a pan to cook the couscous

When the couscous is cooked, it is transferred to a bowl to cool before adding the rest of the ingredients. Black olives, roasted red bell peppers, sun-dried tomatoes, fresh chopped mint, fresh tomatoes, feta cheese and toasted slivered almonds for a little crunch. What I love about this dish is that it can be easily turned from a side dish into a main dish by adding grilled chicken, shrimp or beef.

All the ingredients in a mixing bowl

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Yield: 6

Mediterranean Couscous Salad

Mediterranean couscous salad in a white bowl

The perfect barbecue side dish. Mediterranean couscous salad is a quick and easy side dish that is so versatile it can be eaten warm, room temperature or even cold.

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes


  • 2 tablespoons olive oil
  • 2 cups pearl/Israeli couscous
  • 2 1/4 cups (532 ml) vegetable broth, hot
  • 1/2 teaspoon salt, or to taste because there is salt in the broth
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (90 grams) kalamata olives, pitted and sliced
  • 1 cup roasted (92 grams) red peppers, cut into small strips
  • 1 cup (54 grams) sun-dried tomatoes in olive oil, drained
  • 2 tablespoons fresh mint, chopped
  • 4 medium tomatoes cut into small wedges
  • 1 ounce (28 grams) feta cheese, crumbled
  • 1/4 cup (25 grams) toasted slivered almonds * see note


  1. To a large saucepan add the olive oil and heat over medium heat. Add the couscous and toast, stirring often until golden, about 7 minutes. Add the hot vegetable broth and bring to a boil. Reduce heat to medium low, cover and simmer for 12 minutes or until liquid is absorbed. Transfer to a large bowl until slightly cooled.
  2. Add the salt and pepper. Use a fork to 'fluff' the couscous so they don't clump. Add the olives, red peppers, sun-dried tomatoes, mint, tomatoes, cheese and almonds and mix well to combine.


* To toast the almonds, preheat the oven to 350 degrees F. Spread the almonds onto a baking sheet and toast for 8 minutes until they start to turn golden.

Nutrition Information



Serving Size

1/4 cup

Amount Per Serving Calories 477Total Fat 21gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 16gCholesterol 11mgSodium 1215mgCarbohydrates 60gFiber 7gSugar 12gProtein 15g