Made in just 20 minutes using fresh, crunchy veggies, this Mediterranean-inspired balsamic couscous salad is perfect for lunch and meal prep!
- diet-friendly: vegetarian, soy-free, nut-free, vegan-optional
- filled with crisp, refreshing and crunchy veggies
- tossed in a sweet and tangy homemade balsamic vinaigrette
- ready in just 20 minutes and great for meal prep!
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What you'll need
- Pearl couscous: Not to be confused with regular couscous, this is a soft, chewy grain that is quite literally shaped like a pearl.
- Cucumber, bell pepper, cherry tomatoes are the main veggies. I like to quarter the cherry tomatoes and dice cucumber and bell pepper to about ½ inch, but you can go for smaller or bigger pieces if you prefer.
- Balsamic vinaigrette is made up of balsamic vinegar, extra virgin olive oil, lemon juice and agave syrup. An equal amount of honey also works.
- Chickpeas are the main source of protein in this recipe. Pat the chickpeas dry before using to avoid the salad getting too wet/watery.
- Kalamata olives add a salty, umami kick. I like to dice them very finely so that they are evenly dispersed throughout the salad. Feel free to omit these if you don't like olives.
Step by step instructions
- Cook the couscous: I like to use vegetable broth for a more flavorful result, but water will do. Combine 1 cup dry couscous with 1 and ¾ cups water in a small pot. Bring to a boil, then reduce to a simmer. Simmer uncovered until the couscous is soft and al dente, like pasta. Drain off excess liquid as needed.
- Prep the veggies while the couscous cooks. Add to a large bowl.
- Make the vinaigrette by whisking together balsamic vinegar, olive oil, agave or honey, lemon juice and a pinch of salt in a small bowl
- Toss everything together in a large bowl using a large spoon
Recipe FAQ and expert tips
- Couscous: If you're having trouble finding pearl couscous, you can use one of those box mixes that comes with a flavor packet (usually the flavor packet is stored separately from the grain). You can also use regular couscous in an equal amount, but it will be a pretty different texture. Regular couscous reminds me a lot of grits.
- Salad temp: The salad will warm up when you add the just-cooked couscous. It will need to sit in the fridge for 1-2 hours to chill. You can avoid this step by cooking the couscous a day in advance. Refrigerate the couscous until you're ready to use it the next day.
- Protein: For a higher protein meal, add an extra can of chickpeas, hemp seeds, baked tofu or your favorite protein source.
Keep leftovers refrigerated in a closed container for 4-5 days. You can add the vinaigrette as you're ready to eat it if you're worried about the salad getting soggy, but I haven't run into this issue.
Yes! This salad is great for meal prep because it makes 4-5 servings. Divide the salad between 4-5 containers for an easy grab and go meal during the week.
I like adding pita chips for a crunch factor. You can also add a scoop of hummus for extra protein and healthy fats.
First, I recommend finely dicing the red onion so that you don't get big chunks in your salad. Soak red onion in cold water for 10 minutes to remove the strong, astringent flavors.
It will still have a classic onion taste but will be more palatable for those who dislike strong red onion flavor. Pat the onions dry with with a towel before using.
Replace honey with agave syrup and use vegan feta in place of feta. You can omit the feta entirely if you can't find vegan feta.
You do not need to rinse couscous before or after cooking. You should drain any extra liquid off the couscous before adding it to the salad.
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Crunchy Mediterranean Couscous Salad
Crunchy Mediterranean Salad
- 1 cup dry pearl couscous see note #1
- 1 and ¾ cups water or vegetable broth
- 1 can (14-16 ounces) chickpeas drained and rinsed
- 1 medium cucumber diced
- 1 cup cherry tomatoes quartered
- ½ medium red onion diced
- 1 medium red bell pepper diced
- ¼ cup kalamata olives finely chopped
- 3 tablespoons fresh chopped parsley
- ¼ cup feta
- 1 medium lemon sliced into wedges for serving
- Combine 1 cup dry couscous with 1 and ¾ cups water (or vegetable broth) in a small pot. Bring to a boil over high heat, then reduce to a simmer over medium-low. Simmer uncovered until the couscous is soft, about 10-12 minutes. It should be al dente like pasta. Drain off any excess liquid.
- Prep the veggies while the couscous cooks. Combine cucumber, cherry tomatoes, red onion, chickpeas, olives and red bell pepper in a large bowl. Add the cooked couscous.
- To make the vinaigrette: Whisk together the balsamic vinegar, olive oil, lemon juice, honey and salt in a small container.
- Drizzle the dressing on just before serving. Toss with fresh parsley and feta and serve with a lemon wedge. For a cold salad, transfer to the fridge to chill for 1-2 hours before serving. Enjoy!
- Pearl couscous: You can use regular couscous, white or brown rice, farro, barley, quinoa or any chewy grain in place of pearl couscous. If changing grains, cook them according to package instructions.
- Leftovers: Keep leftovers refrigerated in a closed container for 4-5 days.
- Make vegan by replacing honey with agave syrup and use vegan feta in place of feta. You can omit the feta entirely if you can't find vegan feta.
- Chilling the salad: You can avoid the need to chill the salad by cooking the couscous a day in advance. Refrigerate the couscous until you're ready to use it the next day.
- Check out the full YouTube video for Couscous Salad for more tips and step-by-step instructions.
Author's note: This recipe was originally shared on January 30th, 2019. It was updated on April 9th, 2021 with new photos, a video and more tips. The only recipe change is that it now uses pearl couscous in place of couscous.