cartoon by marc johns.

Sunday, June 26, 2016

Mediterranean Couscous Salad

Colorful, fresh, & delicious.

Flavorful & healthy.


This is an easy "throw it together" kind of salad that is wonderful to serve as a side at a BBQ or to eat for a light & healthy lunch. The colorful veggies make me happy. This is made with Israeli (sometimes called Pearl) couscous, which has more of a chew and is more substantial than the typical tiny fluffy couscous. You can make it with either one; I like it better with the Israeli couscous because I think it stands up better to the crunchy fresh veggies. Please feel free to mix it up and add whatever veggies you like to this. This is a great recipe to make ahead and then eat all week for lunch. Using the Israeli couscous helps it not to get soggy with the dressing all mixed in. Speaking of the dressing, it is a wonderfully lemony dressing that tastes bright. The fresh herbs help to add a great zing to it all. Also this dish makes a great meal if you add some grilled chicken, top it with an egg, or some salmon. This recipe makes 2-3 servings if you are eating it as your main dish, and 6-8 side servings. Enjoy!


1 8 oz. box Israeli couscous
1 Persian cucumber, chopped
3/4 cup cherry tomatoes, cut in half
4 oz. crumbled feta cheese
3/4 cup chopped, pitted, Kalamata olives
1 cup artichoke hearts, chopped

1/4 cup olive oil
Juice of 1 lemon
Zest of 1 lemon
2 cloves garlic, minced
1 cup chopped fresh parsley
1 teaspoon chopped fresh oregano
1 tablespoon chopped fresh basil
Salt & black pepper to taste (Note: the olives, artichoke hearts, and feta are all pretty salty, so you want the dressing to taste a little "under salted").

To the cooking:

1. Cook the Israeli couscous. Not a totally necessary step, but I like to toast the couscous before I boil it. I just combine the couscous with a few tablespoons of olive oil in the pan. Then I sauté over medium heat, stirring frequently so nothing burns, for about five minutes. You want a nice toasty smell to come out of the pan, and the pearls of couscous will get slightly more brown.  Then add in the water and cook according to package instructions. (Mine said to add 2 cups of water and bring to a boil, then cover and put on low heat and simmer for 12 minutes, or until liquid is absorbed). 

Toasting the couscous.

Added the water.

Cooked couscous.
2. While the couscous is cooking, make the dressing: whisk the olive oil, lemon juice, lemon zest, garlic, parsley, oregano, and basil. Add salt & pepper, to taste. (Remember to "under salt" the dressing!)

Ready to whisk.
3. Pour dressing on warm couscous and mix. 

Dressing on couscous.
4. Add in the chopped veggies & feta cheese and stir to combine. 

Ready to mix up.
All mixed.
Ready to eat.

1 comment:

  1. I am always in search of Cuisines of the world. To be honest, I love your blog and the recipes which you post of regular basis.


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