Full of flavor and super easy to make, this couscous salad may become your favorite salad this summer. It also keeps very well, so make a big bowl and you can enjoy it for several days!
Mediterranean couscous salad recipe
I think couscous salads are perfect for summer. It is often very easy to make, you don’t have to sweat over the stove and it is nice and refreshing and full of fresh flavor. Sounds great, right?
This vegetarian couscous salad has all the yummy vegetables and flavors like pomegranate seeds, fresh herbs like mint, citrus, and tangy feta. It really turned out to be such a delicious combination of flavors.
Couscous summer salad
This salad is great on a hot summer day as an evening meal, a healthy side dish and it makes a great lunch. What’s also great is that you can store it so well. So I would especially not make too little, a leftover for lunch or as a side dish the next day is delicious!
It’s an easy couscous salad that is very versatile and perfect for the warmer weather. Another great summery salad is this tabouleh or try my tuna and pasta salad, equally easy and delicious!
My couscous recipe
There is really not much to explain about this recipe, it is that easy to make. I like to cut up all the fresh ingredients like the cucumber, bell peppers and fresh tomatoes into bite sized pieces so you can really taste all the different flavors in one bite. I have added pomegranate seeds too, these give a nice little burst of sweetness and add a nice texture to the couscous salad.
The dressing is very simple and contains only extra virgin olive oil, lime juice and salt and pepper to taste. Top it all off with fresh mint and feta cheese and you’re done! It makes for a great side salad and is a great addition to my salad recipes. I would absolutely recommend serving it alongside my chicken tagine, but it’s also amazing on it’s own!
Ingredients
- 250 grams couscous
- 350 ml boiling water (salted)
- 1 cucumber
- 3 tomatoes
- 1 yellow bell pepper
- 400 grams canned chickpeas
- 180 grams pomegranate seeds
- 150 grams feta cheese
- 30 ml olive oil (extra virgin)
- 2 limes (juice)
- salt and pepper
- bunch of fresh mint (finely chopped)
Equipment
- Large bowl
INSTRUCTIONS (how to make this recipe):
- Place the couscous in a large bowl and cover with the salted boiling water. Cover the bowl and let it rest for 8 minutes.
- Dice the cucumber, tomatoes and bell pepper. Rinse the chickpeas and warm them in a frying pan.
- When the couscous is ready, add the cucumber, tomatoes, peppers, chickpeas and pomegranate seeds. Crumble the feta cheese on top. Mix well.
- Add the olive oil, lime juice and mint. Add salt and pepper to taste, mix again and enjoy!
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