Description
This Mediterranean Couscous Salad recipe is filled with pearl couscous, veggies, tangy olives, creamy feta, and plenty of fresh herbs. Dressed with a vibrant vinaigrette, it’s loaded with flavor for a salad that’s perfect for a light lunch or delicious side dish.
Ingredients
Scale
- 4 cups cooked and cooled pearl couscous
- 1 cup cherry or grape tomatoes, halved
- 1 cup grilled marinated artichoke hearts, quartered
- 1/2 cup thinly sliced red onion
- 1/2 cup greek olive medley (green, kalamata, etc.), halved
- 2 tablespoons chopped mint
- 2 tablespoon chopped parsley
- 1 teaspoon fresh lemon zest
- 4 oz feta cheese, crumbled
Dressing
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves minced garlic
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
Instructions
- Make the Salad: Add the cooked couscous, tomatoes, marinated artichoke hearts, red onion, greek olives, fresh herbs, lemon zest, and feta cheese to a large mixing bowl.
- Make the Dressing: Add the dressing ingredients in a high powered blender or food processor and blend until well combined.
- Pour the dressing over the salad ingredients and then stir the salad together until everything is well combined.
- Transfer the salad to a serving bowl, garnish with extra fresh herbs, serve and enjoy!
