Mediterranean Couscous Salad

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

4.95 stars (69 reviews)

Keywords

Couscous Salad, Mediterranean Couscous Salad, Pearl Couscous Recipe

Ingredients

1 large lemon, (juice of)
1/3 cup extra virgin olive oil,
1 teaspoon dried dill, (or 2 tablespoons fresh minced dill)
1 to 2 garlic cloves, (minced)
salt and pepper
2 cups Pearl Couscous
Private Reserve extra virgin olive oil
Water
2 cups grape tomatoes, (halved)
1/3 cup finely chopped red onions
1/2 English cucumber, (finely chopped)
1 (15 ounce) can chickpeas, (drained and rinsed)
1 (14 ounce) can artichoke hearts, (drained and roughly chopped if needed)
1/2 cup pitted kalamata olives
15-20 fresh basil leaves, (roughly chopped or torn; more for garnish)
3 ounces fresh baby mozzarella, (or feta cheese, optional)

Cuisine

Mediterranean

Steps

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

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!
Kimberly on 2025-06-13 (5 stars):
Amazing my toddler loved it!
Jill Bollinger on 2025-03-29 (5 stars):
I absolutely love this recipe! I have never altered it and have made it numerous times. It was my introduction to pearl couscous, which I now have as a staple in my pantry.
Nancy Young on 2025-03-17 (4 stars):
I made this dish as a side for 40 people. Everybody loved it, including me. In fact I just forwarded this link to two people this morning per their request. I for sure will be making this again. And by the way, I didn't alter the recipe at all other than leaving out the chickpeas because had plenty of protein on the table and I treated this as a side. However, very easy to add chickpeas at anytime if I decide to make what's leftover as my main meal.
Colin on 2025-02-06 (5 stars):
Definitely the best recipe I've ever had for pearl cous cous. Made it twice once with basil at the end. If you want a full on flavour explosion in your mouth then try fresh Tarragon at the end instead of the basil.
Terri hollender on 2024-09-15 (5 stars):
Going to make this recipe tomorrow night . To go with my gyros.