Mediterranean couscous salad recipe, loaded with nutrition and flavor from chickpeas, veggies, fresh herbs, and a zippy lemon-dill dressing. This versatile dish makes a great lunch, light supper, and you can make it ahead, the flavors deepen the next day.
Prep time: PT15M
Cook time: PT10M
Rating
4.89 stars (78 reviews)
Keywords
Couscous Salad, Mediterranean Couscous Salad, Pearl Couscous Recipe
Make the dressing. In a large bowl, whisk together the juice of 1 lemon, extra virgin olive oil, dill, minced garlic, salt, and pepper.
Cook the couscous. Set a medium-sized pot over medium heat and add 2 tablespoons of extra virgin olive oil. Once the oil begins to shimmer, add the couscous and toast, stirring occasionally until it turns golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package instructions. Drain in a colander and set aside to cool.
Make the salad. Into the bowl with the dressing, add the halved grape tomatoes, chopped red onions, chopped cucumber, chickpeas, artichoke hearts, and kalamata olives. Stir to combine. Once the cousous is cool add it to the bowl along with the basil and mozzarella. Stir gently to combine.
Serve. Garnish with more fresh basil. Enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 395.3 kcal
Carbohydrates: 50.2 g
Protein: 10.9 g
Fat: 17.3 g
Saturated Fat: 3 g
Cholesterol: 5.1 mg
Sodium: 390.6 mg
Sugar: 2.6 g
Unsaturated Fat: 11.7 g
Reviews
Rebecca Sandow on 2026-08-07 (5 stars): I'm the kind of cook that uses a recipe as a suggestion, a jumping point. Wouldn't change a thing here. Fabulous just as it is!
Ashley on 2026-08-01 (5 stars): This salad was delicious! I substituted Mograbieh for the couscous not realising how different that is but it still worked. I will try next time with pearl couscous.
Bill on 2026-07-30 (2 stars): Didn't like this recipe, dissapointed with the lack of flavour. Felt it needed something more to bring it together.
I'll be eating this for days as it makes a huge amount, not looking forward to that but don't want to waste/throw it out.
John E on 2026-07-21 (5 stars): Just love this recipe! I have made it both ways - with mozzarella and feta. It is just a nice tasty meal - and I use french bread for bread. If I don't have artichokes (guess I'm going to have to make this a staple) - I just use more tomatoes & cuke.
Mona on 2026-07-10 (3 stars): Unlike every other recipe on this site, I found this bland. 1 teaspoon of dillweed for literally pounds of couscous and chickpeas seems insufficient to give the flavor punch I generally find here. I will not make it again. I'm surprised it's such a hit!
Lori on 2026-06-20 (5 stars): Love this salad. I have made it so many times for my family, and it has become a family “must have”
Molly on 2026-06-17 (5 stars): 5 Stars! Soooo good!! Such a fresh light flavor.
Kelly Grosenbeck on 2026-05-20 (5 stars): I’ve made this pasta salad many many times. It’s a hit with the family! I did add a little something the last time and we loved it. I added some blanched asparagus (cut into 2 inch pieces). It punched up the veggies and gave it a little something different.
Carol on 2026-05-09 (5 stars): I agree with all the five star reviews. I like it with the feta cheese, and that’s the cheese I usually have on hand. It lasts a long time in the fridge so leftovers taste good for quite a few days.
Susan on 2025-08-10 (5 stars): Lovely summer salad! We cut back on the cheese a bit and served it to accompany a grilled pork chop...perfect in this hot 40 degree weather!
Beth on 2025-07-27 (5 stars): This is my third summer making this recipe. Love it so much!
