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Couscous Salad
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5 from 5 votes

Couscous Salad

This simple couscous salad is made with loads of fresh veggies, chickpeas, herbs, feta and a zesty lemon dressing. Feel free to add in some grilled meat or seafood if you'd like too.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: make ahead, vegetarian
Servings: 6 to 8 servings
Author: Ali

Ingredients

Couscous Salad Ingredients:

  • 1 cup couscous
  • 1 cup water
  • 1/2 teaspoon fine sea salt
  • 1 (15 ounce) can chickpeas rinsed and drained
  • 1 (12 ounce) English cucumber seeded and diced
  • 1 medium red bell pepper cored and diced
  • 1 small red onion peeled and finely diced
  • 1/2 cup sun-dried tomatoes in oil drained and diced
  • 1/2 cup pine nuts toasted
  • 1 cup (loosely-packed) chopped fresh herbs (I used 2/3 cup mint 1/3 cup parsley)
  • 5 ounces feta cheese

Lemony Vinaigrette Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup freshly-squeezed lemon juice
  • 2 teaspoons each: ground cumin and ground sumac
  • 1/2 teaspoon each: fine sea salt and freshly-ground black pepper
  • 2 cloves garlic minced or pressed

Instructions

  • Cook the couscous. Bring water and salt to a boil in a small saucepan. Stir in the couscous until combined, then turn off the heat, cover and let rest for 10 minutes or until tender. Uncover and gently fluff with a fork.
  • Make the vinaigrette. Whisk all ingredients together in a bowl or shake together in a sealed jar until combined. 
  • Toss the salad. Combine all of the salad ingredients in a large bowl and drizzle evenly with the vinaigrette. Toss until evenly combined.
  • Season. Taste and season with extra salt, pepper and/or lemon juice if needed.
  • Serve. Serve immediately or refrigerate in a sealed container for up to 3 days.