Mediterranean Couscous Salad
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.
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.
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.
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.
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19 Comments on “Mediterranean Couscous Salad”
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This Mediterranean salad is beautiful with al the flavors. The couscous is an absolute winner!
Thank you so much 🙂
Going to make this soon. Can this be made a day before serving? Just curious how well it holds up after refrigerating or does it need to be served fresh.
That’s a great question. It can be made ahead, but what I would do is make/prepare all the ingredients and keep them separate, then mix them right before you serve except the mint. Keep the leaves whole then chop before you mix, this way they will not wilt and turn brown. This way the nuts will stay crunchy. Chop the mint right before you serve so it will not wilt and it will seem like you just made the dish. I hope this helps and hope you enjoy the salad.
I am LOVING this salad, Janette!! Such wonderful flavours and ingredients in here.
Delicious recipe, Janette! We love couscous and all those lovely Mediterranean flavours are the perfect accompaniment. I like to cook couscous in broth as well, it makes it taste so much more delicious!
This looks wonderful. I really love the addition of the sun dried tomatoes; one of my favorite ingredients. A really beautiful recipe.
How healthy and delicious does your dish look! YUM! Pinned and shared!
Oooh, I love couscous – this looks great. So adaptable, but you have lovely Med flavours in it. Yum!
Just beautiful Janette! I agree couscous alone can be bland so it’s important to add spices & herbs to jazz it up. This dish looks so incredibly tempting – your photos are just beautiful.
My husband keeps asking for couscous, I have to make him this salad!!
I love finding new couscous dishes and yours looks so flavorful and easy to make!
What a fantastic dish of couscous you have put together here! I’d give just about anything for a serving of this right now!
Now there is a gorgeous salad with all of Summer’s finest flavors! Loving the Cous Cous as a base!
I am on board. My wife would totally go for this salad.
Love the flavors in this salad! So easy to make, too!
I. Love. This salad! Seriously, Janette – I could eat this everyday! I just adore the flavors and the addition of the sun dried tomatoes is stellar! Pinning and Yumming of course 🙂
I love couscous. It is nice to see you make a Mediterranean version. Israeli couscous is very versatile and perfect for your recipe. This looks so delicious and I love the use of Sun-dried tomatoes and regular tomatoes.