Mediterranean Couscous Salad

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Serving Size

When I measured out this salad I had about 6 ½ cups total, so the serving size is slightly more than a cup. I guess I’ll say it’s a slightly rounded cup? Bottom line: if you’re measuring your serving, feel free to be a little bit generous with your measuring cup.

Possible Additions

  • Grains: I highly recommend Moroccan couscous in this because it’s really good, but if you want to use the flavors of this salad and swap it out for something else you can. You can cook up some pearl couscous, quinoa, orzo, or farro to use in this and I think they’d all be tasty.
  • Meat: I made this dish as a meatless salad, but if you want to add some chicken or steak I’m sure it would taste good and make this a heartier meal.
  • Veggies: I don’t like raw onion so I never use it in anything, but I imagine red onion would work in this! Same thing with diced bell peppers. Chopped spinach could be good as well.

  • Mediterranean Couscous Salad

    prep time: 15 
    cook time: 10 
    total time: 25 
    calories: 187KCAL
    This Mediterranean Couscous Salad is easy, healthy, vegetarian, and full of fresh flavor. Perfect for lunch or as a side dish!
     yield: 6 (1 CUP) SERVINGS

    Ingredients

      • 1 cup water
      • ¾ teaspoon salt, divided
      • 1 cup uncooked Moroccan-style couscous
      • 2 ½ tablespoons white wine vinegar
      • 1 ½ tablespoons olive oil
      • 1 ½ tablespoons lemon juice
      • ½ teaspoon dried oregano
      • ½ teaspoon dried basil
      • ½ teaspoon garlic powder
      • ½ teaspoon onion powder
      • ½ teaspoon black pepper
      • ½ teaspoon yellow or Dijon mustard
      • 1 cup drained and rinsed canned chickpeas
      • 1 cup diced cucumber
    • 1 cup quartered cherry tomatoes
    • 8 pitted kalamata olives, sliced
    • 2 oz crumbled Feta cheese
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon diced fresh chives
    • 1 teaspoon chopped fresh parsley

    Instructions

      • Pour the water and ¼ teaspoon of the salt into a medium saucepan. Cover and bring to a boil over high heat. Once boiling, quickly stir in the cup of couscous, cover the pot and remove from heat. Keep covered for 5 minutes. After 5 minutes, transfer the couscous to a serving bowl and fluff with a fork. Allow to cool.
    • In a small mixing bowl, combine the vinegar, olive oil, lemon juice, oregano, dried basil, onion powder, garlic powder, black pepper, mustard, and the remaining ½ teaspoon of salt. Stir or whisk together until combined and set aside.
    • In the serving bowl holding the cooled couscous, add the chickpeas, cucumber, cherry tomatoes, olives, Feta cheese, basil, chives, and parsley and stir until combined. Pour the dressing from step two over the top and stir until the salad is evenly coated with the dressing and serve.

    Notes

    W-W Points:6 per (1 cup) serving

    Nutrition Information per (1 cup) serving:

    187 calories, 30 g carbs, 2 g sugars, 7 g fat, 2 g saturated fat, 7 g protein, 3 g fiber, 208 mg sodium

    W-W Points Plus:

    5 per (1 cup) serving.

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