Crunchy Mediterranean Couscous Salad! – My favorite salad…because it doesn’t taste like your having salad! Made with easy to prepare couscous and crunchy veggies, feta and an easy Dijon and Lemon Vinaigrette!
Full of chickpeas, feta, crunchy cucumbers and a plethora of fresh veggies. All tossed in our easy 3 minute Lemon Dijon Vinaigrette!
I tossed this together this morning, had it for lunch and can’t wait for another scoop with my grilled chicken for dinner. Makes a big old batch and it will keep for about a week in your fridge. Crunch on!
Ingredients for Couscous Salad
- Couscous – we opted for instant couscous. It’s readily available and quick to cook in the microwave.
- Chickpeas – also known as garbanzo beans
- All the veggies you have! cucumbers, broccoli, bell pepper, tomatoes, green onion, fresh spinach.
- Feta cheese – crumbled
- Lemon Dijon Vinaigrette – easiest vinaigrette you will make!
I used the veggies I love the most but you could switch out to accommodate your faves or what ever you have on hand. I am a broccoli fanatic…I rarely go a day without it. Most nights my house smells like old socks from steaming or roasting that stuff.
To keep your cucumbers crunchy, we like to remove the seeds. Simply run a spoon down the middle and remove the inner soft area. This will help keep your salad fresh for days.
This is my favorite Vinaigrette! I have a bottle of it in my fridge at all times. It’s a simple blend of lemon, dijon, light olive oil and vinegar, but when you blend it all up, it gets a creamy consistency that is really good! Makes a nice marinade for chicken and pork as well!
How to make the couscous in the microwave for this
Crunchy Mediterranean Salad!
1 cup whole wheat or plain couscous
1 cup water
1/4 teaspoon salt
Combine in microwave bowl. Cover. Micro for 3 minutes on high. Let sit for 2-3 minutes covered. Fluff with fork. Perfect couscous every time!.
NOTES:
- Easily substitute chilled quinoa for the couscous. Here is a super easy way to prepare your quinoa! Oven Baked Quinoa.
- Purchase a store bought Italian vinaigrette in place of the homemade stuff…not gonna judge ya! I like to stay away from Balsamic vinaigrettes for this recipe though, only because it turns the salad a bit brown due to the color of the balsamic.
- Other add-ins we love! Kalamata olives, artichoke hearts, hearts of palm, red onion, roasted red pepper (yum!). Add grilled chicken or shrimp and make it a whole meal!
We love this recipe SO much we’ve even created a video for it- Check it out, we like to make cooking easier on ya!
A few more salad recipes we think you will love!
- Crunchy Thai Chicken Salad with Peanut Dressing!
- Quick Pickled Bean Salad
- Chinese Chicken Salad
- Winter Italian Salad
Let’S EAT!
Clink!
Kathi
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!
Crunchy Mediterranean Couscous Salad
Ingredients
- 2 cups cooked coucous - cooled See notes above for easy microwave prep
- 1 cup chopped broccoli florets
- 1 english cucumber, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 fresh tomato, seeded and chopped
- 1 15 ounce can chickpeas, drained and rinsed also known as garbanzo beans
- 1/2 cup crumbled feta cheese
Lemon Dijon Vinaigrette
- 1 clove garlic
- 3 tablespoons dijon mustard
- 3/4 cup light olive oil
- 1/4 cup white or apple cider vinegar
- 1/2 teaspoon salt
Instructions
- Prepare coucous according to package directions. Cool to room temperature.
- Toss cooled couscous, chopped veggies and feta together in a large bowl
Lemon Dijon Vinaigrette
- add all ingredients to blender and blend for 30 seconds. you can also just toss in a jar and shake shake shake! (just mince the garlic very fine )
- pur in desired amount of dressing a few tablespoons at a time. You will not need all the dressing. After the next day you may want to add additional dressing as desired.
- Store in refrigerator for up to 5 days.
Nutrition
P says
I’ve. Made this without cooking the couscous. It absorbs the dressing and softens right up. Let it sit for a bit to make this happen.
Oxana says
Wow!An amazing recipe! Love it!Thank you.
Kathi @ LaughingSpatula.com says
We are so glad you liked it! I am literally making this AGAIN right now. It’s become a staple around here. Serving with grilled mahi tonite!
Georgia Villa says
Just made this and it’s like heaven on my palate! The freshness of all the veggies and the lemon Dijon vinaigrette, all I can say is yum! Keeping this recipe close. Thanks Kathi!
Kathi @ LaughingSpatula.com says
I am so glad you loved it Georgia! I’m working on a southwest version…stand by! Thanks for the nice note!
Judy says
How do you make the dressing?
Angela Chavez says
Looks great, love all ingredients except the garbanzo beans. I need to find a substitute.
Kathi @ LaughingSpatula.com says
You can just omit the beans altogether or use any kind of bean. Marinated artichokes or chopped zucchini would be good! You can pretty much toss any of your favorite veggies into this.
Tracy Fleming says
Can you freeze this salad?
Kathi @ LaughingSpatula.com says
Hi Tracy – I think like everything, fresh is better but yes. You could freeze this since the couscous and garbanzo’s are pretty solid.
Lisa says
Loving this dish!! Have made it twice now and even my husband (who didn’t like the sound of chickpeas and couscous) really loves this salad. I think it would be great with toasted pine nuts and a little fresh cilantro also…will let you know when I make it again. Thanks!
Kimberly Goff says
So you cook one cup of the couscous and you leave the other uncooked?
Kathi @ LaughingSpatula.com says
Hi Kimberly – yes, two cups cooked couscous cooled then add the rest to make the salad.
Leeanne says
It means 1 cup of uncooked couscous makes two.
Beth @ Binky's Culinary Carnival says
Your couscous looks so light and fluffy. Every time I make it turns out like a big bowl of mush! I’ll have to try your method! Thanks!
Kathi Kirk says
Hi Beth – I use my own ‘recipe’ in lieu of the one on the package. 1 cup couscous to 3/4 cup water. Most recipes use equal water and couscous. Put in microwave safe bowl with lid. Nuke for 3 minutes. Let it sit for 1 minute. I guess I should update my recipe to include! Thanks for the note!
Jill says
This looks so awesome! Definitely pinning to add to my lunch rotation 🙂
Kathi Kirk says
Thanks for the note Jill!
Justine says
You know I have never made couscous, I really need to try it.
Kathi Kirk says
Hi Justine – it’s just crumbled up pasta. No big scary flavors, very mild. I like that it cooks up so quick when I need a side for dinner. Hopefully you can give it a try! Thanks for your note!
Kim @ Three Olives Branch says
I love couscous, especially in the summer! This looks so light and fresh
Kathi Kirk says
Thank you Kim! Hope you get a chance to try it!
Jamie says
And why did you use couscous? Becouscous!!!
Kathi Kirk says
That made me laugh! And don’t forget…everything is beta with feta! xoxoxo Jamie!
Jamie says
Love feta! This recipe looks yummy.