Mediterranean couscous salad with a fresh lemon herb dressing. Tiny durum wheat semolina cooks on the stovetop and is tossed with colorful vegetables, feta cheese, olives, and garbanzo beans. It’s a healthy side dish that packs a crunch!
Recipe Science
- Steaming couscous rather than boiling allows each granule to expand without becoming mushy, maintaining a light and fluffy texture that absorbs flavors well.
- Adding acidic components like lemon juice and vinegar to the dressing contrasts the mild flavor of couscous and enhances the salad’s overall taste.
- Incorporating fresh vegetables and herbs introduces a variety of textures, making the salad more dynamic and vibrant.
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Featured Comment 190
“This is the BEST couscous salad! I made it for a summer hangout with friends and they all wanted the recipe.” —Sara
Why It Works
This Mediterranean couscous salad recipe strikes the perfect balance of phytonutrients, fiber-rich vegetables, and protein, making it light yet satisfying. This vegetarian side dish celebrates the use of fresh and flavorful ingredients, with each bite delivering a burst of flavor. I often serve it as a summer salad, it’s so crisp and refreshing!
Couscous is an underutilized pantry item. It’s a staple in regions like Morocco and Northern Africa, but we often forget how versatile it is in our daily meals. A package of instant couscous only takes 5 minutes to prepare! The grains are like little sponges, absorbing hot water, turning light and tender, and releasing a nutty flavor. It’s a wonderful solution when you need a quick and light meal.
Ingredients You’ll Need
- Couscous: I use instant Moroccan couscous to make the salad. It’s very small and most often sold in grocery stores. It’s precooked by steaming, then dried and packaged, making it quick to prepare on the stovetop.
- Vegetables: To make the salad exciting, I use a mix of colorful vegetables with contrast in textures. Diced English cucumber, Roma tomatoes, red bell peppers, and red onion pair nicely together.
- Beans: Add creamy canned garbanzo beans (also known as chickpeas) for extra protein and fiber.
- Olives: Kalamata olives add a briny taste. Purchase the pitted products so it’s easier to slice.
- Cheese: Tangy and salty feta cheese gets crumbled on top as garnish.
- Herbs: Fresh herbs like chopped parsley, mint, and basil add a strong herbaceous aroma and flavor. I add dried oregano for a more concentrated note.
- Dressing: The lemon dressing is a simple combination of olive oil, lemon juice and zest, red wine vinegar, salt, and pepper.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
- Switch up the Couscous: There are different types of couscous to choose from, like whole wheat, Israeli couscous with a springy chew, or larger Lebanese couscous for a heartier bite. Quinoa makes a fabulous gluten-free substitute.
- Vegetable Swaps: Cherry tomatoes add a burst of sweet and juicy flavor. Add different colored bell peppers. Grilled corn adds a smoky taste, especially if served with barbecued foods. Diced carrots or jicama delivers extra crunch.
- Cheese Options: Crumble goat cheese or queso fresco. Add grated or shaved pieces of aged Parmesan or manchego. A small piece of fresh mozzarella.
- Vinegar: Instead of red wine vinegar, feel free to use other types of vinegar like white wine, apple cider, or sherry vinegar. Avoid balsamic vinegar because it will make the couscous salad dark in appearance.
- More Crunch: Add toasted pine nuts and sliced or blanched almonds. Make my popular roasted chickpeas, they are a great way to use the leftover canned garbanzo beans.
How to Make Couscous Salad
Step 1: Cook the Couscous
I use my easy 5-minute stovetop method to cook the instant couscous. Bring the water, salt, and olive oil to a boil in a saucepan. Stir in the couscous, turn off the heat, cover, and allow the grains to absorb the liquid.
Fluff it up with a fork to separate it. Transfer the couscous to a bowl and refrigerate it to cook it down quickly. You don’t want to add hot couscous to the raw salad ingredients, or they will lose their structure.
Pro Tip: In my post on how to cook couscous, I show an alternative cooking method using a microwave that involves a similar absorption technique.
Step 2: Assemble the Salad
Once the couscous is cool, it’s time to assemble the salad ingredients. Grab a large bowl and toss together the couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano.
Step 3: Make the Lemon Dressing
In a small bowl, whisk together the citrus, vinegar, salt, and pepper. The combination of fresh lemon zest and juice and red wine vinegar provides tanginess to the salad.
Slowly whisk in the extra-virgin olive oil to create a quick emulsified dressing.
Step 4: Garnish and Serve
Drizzle the dressing over the salad and gently toss to combine. I like to garnish with more feta and fresh herbs. The lemon dressing recipe makes just enough to coat the components.
Chef’s Note: Many of my readers have commented that they double the amount of dressing because it’s so tasty, so they have more to serve on the side.
Frequently Asked Questions
No, couscous is crushed durum wheat semolina formed into tiny spheres. It’s much smaller than traditional Italian pasta. Different types of couscous are available, and depending on the size, it can yield a more delicate or chewier experience.
Yes! The microwave method involves heating water to near boiling, then stirring in couscous, covering, and sitting until light and fluffy. That’s it!
To infuse Mediterranean flavors, I add a hearty amount of red bell pepper, red onion, fresh tomatoes, cucumbers, kalamata olives, and feta cheese. Chopped herbs like fresh basil, mint, and parsley add fragrant aromas, while dried oregano adds an earthy taste. Garbanzo beans add creaminess and a vegan protein source.
Serve This With
If you tried this Couscous Salad, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Couscous Salad
Ingredients
Couscous
- 1 cup water
- ½ teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 cup instant couscous
Salad
- ½ cup diced roma tomato, ¼" dice
- ½ cup diced english cucumber, ¼" dice
- ½ cup diced red bell pepper, ⅛" dice
- ½ cup canned garbanzo beans, rinsed
- ¼ cup minced red onion
- ½ cup kalamata olives, pitted and sliced
- 2 tablespoons feta cheese
- 1 teaspoon chopped parsley
- 1 teaspoon chopped mint
- 1 teaspoon chopped basil
- ¼ teaspoon dried oregano
Lemon Dressing
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
Instructions
- Cook the Couscous – In a medium saucepan, bring water, salt, and olive oil to a boil over high heat. Add the couscous and stir quickly. Turn off the heat and cover. Let it stand until tender, 5 minutes. Fluff with a fork and let cool. For faster cooling, transfer to a bowl and refrigerate.
- Assemble the Couscous Salad – In a large bowl, combine cooled couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano.
- Make the Lemon Dressing – In a small bowl, whisk together lemon zest, lemon juice, vinegar, salt, and pepper. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.
- To Serve – Pour the dressing over the salad. Gently stir to combine. If desired, garnish with more cheese and herbs.
Recipe Video
Notes
- Recipe Yield: About 4 cups
- Serving Size: About 2/3 cups
- Couscous Options: This recipe uses instant Moroccan couscous. Whole wheat, Israeli (pearl), or Lebanese couscous can be substituted.
- Vinegar Substitution: Use white wine vinegar, apple cider, or sherry vinegar.
- Extra Dressing: My readers love to double the lemon dressing recipe—reserve half to serve on the side for additional flavor.
- Make it Low-Carb: Use 2 ½ cups cauliflower rice instead of couscous. Serve raw or saute and cool before adding to the salad.
- Make it Gluten-Free: Use quinoa instead of couscous.
- Make-Ahead: Assemble the salad ingredients in a bowl. Wait to add the dressing, whisking before adding it to the top.
- Storing: Refrigerate in an airtight container for up to 2 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Cynthia Greco says
Excellent combination of ingredients!!
I tried it for my husband & I, loved it! Served it then to guests as part of a healthy salad bar. It was a big hit. I grow my own fresh herbs; the herbs & the dressing are the keys!!
leanne says
Declious!
Would this work with brown rice rather than couscous, bulgar or farrow which are all gluten based?
Jessica Gavin says
Yes, you can use any other grain as the base of the salad.
Leslie Eddleman says
It took awhile to make, but it’s the best thing I’ve had in a long time!
Jessica Gavin says
The couscous salad is definitely worth the effort!
Ashley Young says
I used Far East couscous with Pine Nuts instead but otherwise followed this recipe exactly. It is delicious! A perfect salad for summer. Will be making again and again.
Jessica Gavin says
Thank you for you feedback, Ashley! So happy to hear that the couscous salad will be on your summer menu rotation.
Shelly says
I never post comments, but this recipe was too good to leave without saying something. It is delicious! I added a little extra mint after tasting it, but that was my only change to the recipe. It is definitely going in my summer meal rotation.
Jessica Gavin says
I appreciate you taking time to leave a great review for my couscous salad recipe. Thanks Shelley!
Lyndsay says
Make this!! It’s a perfect side dish and tastes just as good the next day as a light lunch. My husband doesn’t eat olives so I had to omit them and it’s still fantastic.
Jessica Gavin says
I’m so happy that you enjoyed the couscous salad recipe! Glad to hear that the salad still tasted delicious without the olives.
Beau says
yes! very 🙂
Suzette says
I have been looking for a couscous salad like this after trying something similar at a gas station. I love this recipe! Thank you for sharing! ⭐️⭐️⭐️⭐️⭐️
Jessica Gavin says
You’re welcome!
Michelle says
Love this recip, simple and delicious. Just wondering can this be done the night before? I’ve always prepared this dish the day of a party but was just wondering.
Thank you:)
Jessica Gavin says
Thank you so much! You can make the dish the night before, however I reccomend waiting to add the dressing right before serving.
Judy says
Loved this recipe. The lemon dressing makes it just that much more special. I did leave out the oregano as I thought it may be a little overpowering
Jessica Gavin says
So happy that you enjoyed the recipe, Judy!
Kim says
This is delicious. Very easy to make
Jessica Gavin says
Thanks, Kim!
Beth says
Salad turned out very well. I added riced cauliflower and some additional veg and to stretch it a bit. Sautéed the cauliflower with a bit of balsamic. Picked up the dressing very well while adding a bit more veg. Dressing is perfect as is.
Jessica Gavin says
I love the addition of the sauteed cauliflower to the couscous salad!
Lyndsay says
Phenomenal recipe with incredible depth of flavor and it lasts for a couple days in the fridge, making for some yummy leftovers. I had to omit the olives due to my picky husband but it was still perfect.
Jessica Gavin says
Thank you so much, Lyndsay!
Nicola says
Hi,
Can you use the pearl couscous for this salad? If so, would it be the same amount?
Jessica Gavin says
Yes, you can use pearl couscous. It will have a chewier texture and larger grains. I would use the same amount of dry couscous as the recipe, but you will need to cook it with more water, about 1 1/2 cups, or per the package instructions.
Lori says
Couscous IS a type of pasta.
Purvi says
Absolutely loved it. Made it tonight for dinner. It is a keeper!!
Jessica Gavin says
Thanks, Purvi!
Sara says
This the BEST couscous salad recipe! I made it for a summer hangout with friends and they all wanted the recipe. I even left out the feta (had it on the side) for those who are lactose intolerant and it was still hit.
Jessica Gavin says
Yay! Thanks for sharing the couscous recipe, Sara!
Cristina says
I did this and even without the dressing it was super delicious. Super fresh and very filling.
Jessica Gavin says
Thanks for your feedback, Cristina!
Cheryl Ebens says
Absolutely delicious. Easy to substitute some ingredients to change it up. The dressing is perfect!
Jessica Gavin says
Thanks, Cheryl!
Cathy Wallingford says
I doubled the fresh basil, parsley, and mint. Delicious! Thanks for this recipe 🙂
Jessica Gavin says
Sounds delicious!
Megan Morales says
This recipe was AMAZING! It was the perfect balance of tang, salt, sweet and sour. The crisp cucumber, pop of the couscous, juicy tomatoes, crunchy red peppers and soft feta made for the perfect dance in my mouth. The lemon in the dressing and added fresh herbs made the whole thing taste so light, fresh and vibrant! The only change I made is that I added diced mango.
I served this with Greek chicken.
I’ve never made Mediterranean food before, but now it’s all I want to eat for the rest of the year 🙂 I had this last night for dinner, and now I’ve had it for both breakfast and lunch. I think it will become a staple in my fridge!
Thanks for such a stellar recipe!
Jessica Gavin says
I love the addition of the mango to the couscous salad!
Tkbee says
Made this to go along side my eggplant parmigiana and it was perfect.
I mixed everything together, used chicken stock to cook the couscous the dressing soaked in but that’s fine just added a little fresh lemon juice.
Jessica Gavin says
Thanks for your feedback!
Shawna Nelson says
Wondering how this would hold up in the fridge. I was thinking of prepping this ahead of time for lunches.
Jessica Gavin says
If you meal prep, I would wait to add the dressing. That way it doesn’t absorb completely and you have a stronger flavor when you add it right before enjoying.
dzubinski says
Holds up beautifully in the fridge. Made the recipe x3. I actually mixed everything with the dressing right away and it soaked in nicely. Only thing I add extra with every serving is lemon juice for freshness. Would recommend splitting the prep among 1-3 different containers, that way you don’t keep opening the one. Stays fresh for over a week. One of my favorites.
Jessica Gavin says
Thank you for sharing your make-ahead tips!
Bethaney Chamberlin says
I made a basic version (I did not add the fresh herbs, onion, or olives) of this for dinner, as a side for our Greek gyros. I used bone broth in place of water in the couscous for extra protein and flavor. It was really good! My husband even commented that he liked it, which is always a win
Jessica Gavin says
I will definitely try the bone broth the next time I make the couscous salad!
Jo says
Why isn’t there any garlic in this recipe? Is there a reason? Either in the couscous or the dressing? It would seem like a natural ingredient for this Mediterranean salad and would add to the liveliness of the salad and dressing.
Jessica Gavin says
Great suggestion, Jo! You can add minced garlic to the dressing if you’d like a punchier allium flavor in the couscous salad or simmered with the couscous.
Elaine says
First time making this for the other half and it was yummy he thoroughly enjoyed it, very refreshing. Unfortunately I made too much as usual so I will cover and put in fridge for tomorrow so it should keep hopefully as it has the dressing in with it. Would like some more cous cous recipes please
Jessica Gavin says
Happy to hear that everyone enjoyed the couscous! More couscous recipes is a great idea!
Sara Shapiro says
This recipe is fabulous. Easy and quick to prepare. My family loved it, and it will be served frequently. It is a healthy dish which makes it even better.
Jessica Gavin says
Thank you, Sara!
Jessica says
Can you make ahead of time?
Jessica Gavin says
Yes, you can make it ahead of time. I would wait until ready to serve to add the dressing for the best taste.
Reneira Hunt says
I made this recipe last night and it was delicious. My Husband is on a diet or at the very least changing his eating habits and the recipe made a healthy substitute for pasta. Very easy to make.
Jessica Gavin says
Thanks for your feedback, Reneira!
Robin E says
Shalom,
Thank you for this Couscous salad recipe!!
My husband and I live it with marinated lamb that is grilled. The flavors and textures are perfectly balanced. Blessings
Jessica Gavin says
Couscous salad and grilled lamb sound like a perfect pair!
juanita says
has anyone try it with the Cauliflower rice ? I cant have gluten so I would love to know. thanks Juanita,
Jessica Gavin says
I think sauteed cauliflower rice would be a great gluten-free substitution!
Ina says
I had fresh basil but only dried mint and parsley. Still tasty!
Jessica Gavin says
Thrilled to hear that a combination of fresh and dried herbs worked well in the couscous!
Susan says
Jessica! Thank you for this recipe it is now my new absolute favorite summer salad… Or just maybe my new weekly favorite salad! For me it was perfection as written however I added a little bit more feta. Thank you thank you for this beautiful and tasty salad!
Diana A says
When using instant couscous I boil water in a kettle, add couscous to a bowl and let it absorb the hot water. This way I don’t have to attend to the couscous while prepping the other ingredients. Is there any reason why the boiling in a pot method may be better?
Jessica Gavin says
I think the method you are using for the instant couscous is a great fast option and hands-off method.
Marilu Rajala says
I added avocado with all the listed ingredients and it was amazing
Jessica Gavin says
Adding avocado to the couscous salad sounds amazing!
Robin mac says
This recipe is the best with marinated leg of lamb that we grill on the Weber charcoal grill. Next time I make it, I’ll double the recipe. We’ll have it with Greek burgers too! (Beef burgers with feta cheese and brine marinated olives. Grilled onions and mushrooms are optional.)
Happy eating!!!!!
Jessica Gavin says
Wow, your main dish pairings with the couscous salad sound delicious!
Sumathi says
Thank you loved your couscous recipe.
Jessica Gavin says
Thank you!
Kavita SEn says
thanks for the recipe
Jessica Gavin says
You’re welcome!
Julia says
Beautiful, quick, and simple!
Looking forward to serving this to my friends when it’s my turn to cook.
Jessica Gavin says
Thank you, Julia!
Allison says
I didn’t have tomatoes but I didn’t let that stop me. This recipe is amazing. I got to use my Instant Pot to make the chickpeas and everything else was on hand. The herb combination matched what I grow in my kitchen. This is a definite keeper. Many thanks
Jessica Gavin says
Great job, Allison! How long did it take to cook the chickpeas in the instant pot?
Janelle says
This recipe tastes like SUMMER!! We have made this recipe several times at our home. It is a delicious side salad at a picnic, a wonderful light lunch or serve a chicken breast or salmon with it and call it dinner. Great colors. Great textures. The flavors sing together.
Jessica Gavin says
Thank you, Janelle! Your review is making me hungry!
Melissa says
How many days can you refrigerate ?? Thanks
Jessica Gavin says
Store the couscous in an airtight container in the refrigerator for up to 3 days for the best taste.
Violet says
My husband and I called this salad “life changing” haha. So so so delicious!! Didn’t have mint or basil, and used balsamic vinegar instead, and omitted feta since I hate cheese (lol, SORRY!), but still SO good!
Jessica Gavin says
I love that you added your own twist to the salad! Sounds delicious!
Cynthia says
Love this recipe! It is savoury and tangy and perfect balance of flavours. The use of lemon zest definitely up the lemony flavour without the sourness. Very clever! Thank you ?
Jessica Gavin says
Thrilled to hear that you enjoyed the couscous, Cynthia!
Franny says
I love this recipe. Made it multiple times. It’s versatile, you can add or takeaway almost anything. The dressing is vibrant and brings the whole thing together.
Jessica Gavin says
Thank you for your lovely review, Franny!
Cheryl S says
Made this to go with salmon and asparagus – it was a huge hit!
Everyone loved it. A definite go to recipe.
Jessica Gavin says
I love what you paired with the couscous salad!
Ashley says
This was a great recipe. My mom and I loved it. I don’t think I got my dressing thick enough, still a bit loose though I whisked a while. Does it matter the order of ingredients for the dressing?
Jessica Gavin says
Yes, you should slowly whisk in the oil at the very end to create a thicker dressing.
Terry says
I always make my dressings in a small jar and shake it. It always thickens.
Jules says
Dang this is good and a recipe that I’ve made over and over again since I first saw months ago
Jessica Gavin says
Thank you, Jules!
KC says
I live in Macau and Western ingredients are really hard for me to find so it is hard for me to find a good recipe with ingredients I can buy here. This is one of the recipes I’m going to keep forever! We loved it so much and were so surprised how all the flavors mixed in the next day!
Jessica Gavin says
Yay! I’m so happy to hear that you enjoyed the salad!
Carlos says
Great recipe, Jessica! Thanks. I reduced the amount of olives a little and added a little more of all herbs. Wonderful
Janet Barraclough says
what would you substitute for chick peas? my husband does not like them
Jessica Gavin says
You could add any other type of canned beans like white, or kidney, or some lentils would be nice.
Mireis says
Would it still work if I cut back on oil to 2 T in couscous and 2 T in dressing? It sounds delicious!
Jessica Gavin says
The couscous has 2 tablespoons, but you can reduce it to 1 tablespoon if you’d like. You could reduce the olive oil in the dressing to 2 tablespoons instead of 3 tablespoons, but it won’t be as thick.
Bridget Bergeron says
Wow, this was delicious! So easy and luckily I had all of the ingredients on hand (except the mint). I decided on a whim to add some small sautéed shrimp and it was a perfect summer meal on a hot Louisiana day. I can’t wait to try it again with some of the suggestions, such as cilantro, or orzo pasta, or quinoa, and will make sure to have mint. This will definitely be on a regular rotation.
Jessica Gavin says
I love that you added shrimp to the couscous salad, that sounds delicious!
Mary Kok says
Can you make this ahead?
Jessica Gavin says
Yes, you can make the couscous salad ahead of time. I would wait to ad the dressing until you’re ready to serve.
Melissa says
Made this tonight and it was quick, easy, and delicious. Especially on a hot night. Yum!
Jessica Gavin says
Thrilled to hear that you enjoyed the couscous salad, Melissa!
Josseline Wood says
This is the best couscous salad I have ever made and my husband agrees. Thank you for sharing this delicious recipe!
Katy says
My family absolutely loved the Mediterranean Couscous Salad. I was a little intimidated at first to make it because I have never made Couscous. Sorry I waited so long to make this Salad. I could eat this Salad all day.
Jessica Gavin says
I’m so happy that you gave a new ingredient a try, Katy! Great job making the salad, enjoy!
Svenska says
Perfect Summer side dish/salad.
Jessica Gavin says
Thank you, Svenska!
Renee says
Loved this recipe. Even my picky eaters enjoyed it. I added a finely chopped jalapeño for a little kick and doubled the recipe to serve the first night alone as a main dish, and the second night as a side dish. It was well received both nights. I think next time I will also add edamame for color and a bit more protein.
Jessica Gavin says
I love how you turned the couscous salad into two meals! Edamame sounds like a delicious add!
Claire says
Hi Jessica
Can I make this the day before I want to use it?
Jessica Gavin says
Hi Claire- You can make the salad the day before, however, I would wait to add the dressing. If you can, chop the onions the same day if possible so the smell is not as strong.
Cassandra says
This was kind of futzy to put together, what with half a cup of this and a quarter cup of that, and a long list of ingridients, but the end result was really superb. This grew on us more and more as two of us ate the entire bowlful alongside our fish main course.
Jessica Gavin says
Thanks for your feedback, Cassandra! I’m happy to hear that you ended up enjoying the recipe. Sounds lovely paired with fish!
Frances says
How long will this last in the fridge
Jessica Gavin says
The couscous salad will last for up to 3 days in the refrigerator. I recommend waiting to add the onion and dressing for the best taste.
Emma says
Thank you so much to share your cooking experience, I loved your recipe!! 🙂
Emma
Jessica Gavin says
Thank you, Emma! You’re so welcome, I’m happy to help!
Grace says
This was so delicious! My kids 10&15 loved it and my hubby too the pickiest of all! Makes a great light lunch. I will be making this again soon, but may sub the couscous with quinoa.
Jessica Gavin says
I’m so happy to hear that the entire family enjoyed the couscous! Great idea to add more protein with quinoa.
Emily says
Delicious recipe! I didn’t have couscous so I used quinoa instead. Next time I will plan ahead and try with the couscous! Great side dish.
Jessica Gavin says
Thank you, Emily! I will have to try it with quinoa, sounds delicious!
sally berthiaume says
FABULOUS lemon flavor! I really enjoyed it with double the cucumbers, red pepper and garbanzo beans.
Jessica Gavin says
Thrilled to hear that you enjoyed the recipe, Sally!
Denis says
made that recipe just now and they all loved it, nothing left. Thank you very much
Jessica Gavin says
You’re welcome! Happy to hear that you enjoyed the recipe.
Rachel K says
Oh my gosh, this recipe is one of my new favorites!!! Will be making it a lot because it’s so tasty, healthy and easy!
Jessica Gavin says
Thank you Rachel! Yes, it’s definitely a healthy and tasty recipe we love too.
Cate Richardson says
This was delicious! Tweaked the herbs a bit to my liking, and added extra lemon
Jessica Gavin says
You’re modifications to the salad sound delicious, I’ll have to try it too!
Tina B says
Great recipe! I followed the recipe except used 1 tbsp for all the fresh herbs and doubled the feta cheese. It was delicious! Served with grilled lamb chops. This will be a staple in our family and will make for company!
Patricia says
Can you substitute the fresh herbs with dry herbs?
Jessica Gavin says
Yes, you can use 1/2 of the amount of the dried herbs for the fresh that’s listed in the recipe. Let me know how it goes!
Casey says
This dish is now a staple at my house. We love it! I make it a little spicy, adding cumin, red pepper flakes and lots of pepper!!!!
Jessica Gavin says
I love that you added a spicy kick to the dish!
Vee says
Loved this recipe!! I skipped out on the olives, added more deseeded tomatoes and served with softboiled egg, and it turned out perfect. I used to hate any form of salad (I used to call them food for goats and not humans) but now I absolutely love it!!!
Mari says
Love this! Thank you. I make it Sunday and we eat it for lunch several days.
Rebecca says
This dish took a bit of effort to pull together but was well worth it.
So fresh and delicious, satisfying and attractive to the eye. To me what makes this dish is the lemon vinaigrette dressing that I will definitely use again, possibly for other recipes. It would be amazing on fish dishes and other dishes featuring pasta or fresh veggies. If you are looking for a different variation on a conventional pasta salad look no further you will not regret.
Jessica Gavin says
I love your suggestions for using the lemon vinaigrette with seafood and other dishes!
Michelle says
I make a similar salad with Israeli couscous and fresh chopped parsley. I don’t care for olives so I leave them out and add mango for sweetness.
Jessica Gavin says
I have to try it with mango!
Lisa Pape says
Your recipe for the Mediterranean salad was soooo good!! I have officially replaced Katie Lee’s Mediterraniasn salad, which is very similar, with yours. I made a few small changes to it though. First, I doubled it because I knew it would go fast. Next, I used orzo instead of couscous because that’s all I had. Next, I made the lemon dressing and the after cooking the orzo al dente, I drained it and while it was still hot I let ii sit in the vinaigrette for about 20 minutes to let if soak up all the liquid. I also tripled the amount of mint. I love your recipes and all the explanations on why you do what you do. Thank you!!
Linelle Eckhout says
Would quinoa work as a substitute for orzo?
Jessica Gavin says
Yes! Quinoa would be a lovely addition to the salad.
Carol says
This was delicious and exactly what I was craving for fresh spring food! We did warm roasted chicken and homemade tzatziki as well. I can’t remember the last time I loved a new recipe this much! Thanks for making our night! (Hubby loves it too)
Jessica Gavin says
Awesome! I love the pairing with the chicken and sauce, I’m drooling over here.
Katelyn says
Best dish I have made in a very long time. Kind of did my own thing with proportions of ingredients but absolutely followed the dressing instructions. 10 stars!!
Jessica Gavin says
Thank you for your feedback, Katelyn! What else did you add?
Joan F says
Can quinoa be substituted for couscous since I have family who are avoiding gluten?
Jessica Gavin says
Yes, you can use quinoa.
Diana says
Added cilantro, for healthy greens…I usually make this salad with quinoa or bulgar and was surprised how well the couscous held up. Thanks for the tip!
Jessica Gavin says
Great idea to add cilantro, and I love using quinoa or bulgar too!
Bhavna Tyagi says
Can I make it earlier in the day and heat it
Jessica Gavin says
Yes, you can make it in advance, and even serve it chilled.
caitriona mulvey says
Can you make this without the chickpeas as my family are not big lovers of them and what do you suggest I could replace them with.
Thanks
Jessica Gavin says
Yes, you can make the salad without the chickpeas. You could use any other canned bean like white, kidney, or even edamame. Alternatively I would increase the amount of bell peppers, tomatoes, or cucumbers (or a mix) to reach 1/2 cup level.
Ashley Cook says
Do you eat this hot or cold?
Jessica Gavin says
I recommend serving the couscous salad at room temperature or chilled.
Jb says
How many servings does this recipe make?
Jessica Gavin says
About 6 servings.
Pia Joynt says
Hi Jessica,
Thanks for a fantastic recipe!
I plan on making this tomorrow. Would that be 6 full portions for side servings?
Many thanks
Jessica Gavin says
It’s about 2/3 cup per serving, so a good amount for a side dish.
Amanda says
I’ve made this twice now! I absolutely love the lemon vinaigrette dressing. I usually just add whatever veggies I have leftover to it with feta and olives. Delicious, I would highly recommend giving this easy recipe a try.
Carol says
I made a small version of this salad because I didn’t know if we would like it. The couscous & chickpeas/garbanzo are new to me. I used a homemade light poppyseed dressing. I prefer a sweeter salad dressings. Also, I used some lettuce. My husband & I loved this. Will make again soon.
Barb says
Wondering how large a serving size is?
Jessica Gavin says
Serving size is about 2/3 cups couscous salad.
RD says
2 tbsp feta. That’s not very much. Is that correct?
Susan W. Taylor says
How would you make this using traditional–not instant–couscous?
Lynn says
Just cook the Cous cous according to package instructions, cool, then add. I used pearl cous cous, I like it’s size, it’s not instant. Nice contrast with the garbanzo beans. Warning, don’t use Trader Joe’s garbanzo beans. They are too soft and mushy for a salad. Great to make hummus with, but not in a salad.
PC says
Have you forgotten to include olive oil in the dressings ingredient list?
Jessica Gavin says
Updated! Thank you for the catch PC.
Carol says
Can you tell me if there is a substitute for onion? Raw onions are hard on digestive system. Thank you. Can’t wait to try it. Looks awesome!
Jessica Gavin says
I would just omit the onions, or add a small amount f onion powder for the flavor to taste.
Lynn says
I cut the onions down by half and added a good-sized clove of garlic, minced very small, to the dressing. It felt like it needed a bit of garlic, and it did benefit.
Also, I had leftover CPU’s course, garbanzo bean, and dressing so I mixed in some of the dressing and saved for lunch the next day. The dressing permeated the grains nicely overnight. I added veggies and the rest the next day and it was delicious. Great salad all around, thanks for sharing it.
Nancy says
If I make this the day before brunch, do you think I should wait to toss with the dressing right before serving?
Jessica Gavin says
Yes! I would wait to add in the dressing, and if you can add in the onions later that would be good as well.
Nancy says
Thank you! I ended up making it all this morning & it was delicious!
Shannon Avery says
I’m pretty sure the carb count is wrong in this recipe. Couscous is pretty high in carbs. It looks very good, but I am going to try it with rice cauliflower instead
Jessica Gavin says
I love the idea of using cauliflower rice instead of the couscous for a low carb option!
Cindy Turner says
I dunno, couscous is not so bad in the carb count dept. https://www.fatsecret.com/calories-nutrition/usda/couscous-(cooked)
and this is one cup dived 6 ways, so the rest of the carbs are coming from veggies and the garbanzo beans, which I consider to be ‘good’ carbs!
JJ says
This also lends itself beautifully using Orzo in place of the couscous (which I’m not partial to). Refreshing, and a great way to enjoy fresh veggies.
Jessica Gavin says
I love the suggestion of using orzo!
Loraine Dotchin says
Hi Jessica we love this salad but tend to do it with rice instead of couscous any suggestion on dressing to go with rice would be appreciated.
Rebecca Poitras says
I used Orzo as we were all out of couscous and it is delicious and lovely!
Jessica Gavin says
Great to hear that orzo pasta works well with the recipe too!