Mediterranean Couscous Salad

Mediterranean Couscous Salad

This couscous salad with raw squash and bold Mediterranean flavors is a simple summer side dish. Pack up a bowlful for a weekday lunch or serve with a glass of chilled Pinot Grigio or Sauvignan Blanc for dinner. Recipe yields 6 side servings.

Ingredients

  • whole wheat israeli couscous

    or any other small pasta shape, you’ll need about 3 cups cooked

    1 ⅓ c
  • pine nuts
    ⅓ c
  • extra-virgin olive oil
    ⅓ c
  • lemon juice
    2 tbsp
  • shallot

    finely chopped, about ½ cup

    1 large
  • garlic

    pressed or minced

    2 cloves
  • fine sea salt
    ½ tsp
  • freshly ground black pepper
    to taste
  • chickpeas

    rinsed and drained, or 1 ½ cups cooked chickpeas

    1 can
  • grape or cherry tomatoes

    quartered

    1 pint
  • feta cheese

    crumbled, about 1 cup

    4 oz
  • pitted and thinly sliced kalamata olives
    ⅓ c
  • zucchini

    sliced into super thin rounds

    1 medium
  • yellow squash

    sliced into super thin rounds

    1 small
  • chopped fresh basil or flat-leaf parsley

    ⅔ ounce

    ⅓ c

Directions

  1. 1

    Cook the couscous until al dente, according to package directions. Drain off any excess water.

  2. 2

    Meanwhile, toast the pine nuts: In a large skillet over medium-low heat, warm the pine nuts until they’re turning lightly golden on the sides and fragrant (be careful not to let them burn). Transfer them to a bowl to cool.

  3. 3

    In a large serving bowl, whisk together the olive oil, lemon juice, shallot, garlic, salt and several twists of black pepper until combined.

  4. 4

    Add the couscous to the bowl and toss to coat with the dressing. Top the couscous with the toasted pine nuts, chickpeas, tomatoes, feta, olives, zucchini and squash, and basil. Stir to combine.

  5. 5

    Season with salt and pepper to taste, and add an extra tablespoon or two of lemon juice if it needs more brightness. For the best flavor, refrigerate for 30 minutes before serving. This salad will keep well, covered and refrigerated, for up to 4 days.

Mediterranean Couscous Salad

Mediterranean Couscous Salad

386 cal

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About this Recipe

Looking for a vibrant, effortlessly chic salad that captures the essence of summer? This Mediterranean Couscous Salad delivers on all fronts, offering bold, fresh flavors perfect for a simple weekday lunch or an elegant dinner side.

What truly makes this recipe shine is the clever use of raw zucchini and yellow squash, sliced incredibly thin. This technique provides a delightful, crisp texture that contrasts beautifully with the fluffy couscous, setting it apart from other grain salads and keeping it refreshingly light.

Prepare for a bright and lively culinary experience. Each spoonful offers a harmonious blend of tangy lemon, briny kalamata olives, savory feta, and sweet burst tomatoes. You'll savor the nutty undertones from toasted pine nuts and the aromatic depth of fresh herbs like basil or parsley. The whole wheat Israeli couscous provides a satisfying chew, making this a substantial side dish that feels light and utterly satisfying. It’s designed to be simple yet impressive, perfect for those warm-weather gatherings.

This Mediterranean Couscous Salad is incredibly versatile. If whole wheat Israeli couscous isn't available, feel free to use any other small pasta shape; simply ensure you end up with about 3 cups cooked. For the herbs, either fresh basil or flat-leaf parsley will infuse the salad with its characteristic Mediterranean aroma. While the recipe is naturally vegetarian, you could easily add grilled chicken or chickpeas for extra protein.

Serve this delightful salad chilled alongside grilled fish or chicken for a complete meal. It also shines as a refreshing stand-alone lunch, perhaps with a glass of crisp Pinot Grigio or Sauvignon Blanc to complement its bright flavors.

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