Mediterranean Couscous Salad

I love making my Summer Couscous Salad.  It’s loaded with my favorite veggies, is easy to make, a feeds a crowd.  I’ve made it so many times in the last few years for parties, school functions, and BBQs, and it’s always a big hit.

That being said, I also love to try new recipes.  I pinned this recipe a while back.  It’s the same premise as my Summer Couscous Salad, but is packed with a different variety of veggies and has a different vinaigrette.

I changed up the original recipe a bit.  I used a flavored couscous and added some of my favorite Mediterranean ingredients (like cucumbers and feta)(If you need to make this vegan, just omit the feta.)  I also increased the amount of fresh herbs and reduced the amount of lemon juice.  I’ve made this couscous salad twice now, both times for big crowds.  It has gotten a lot of positive feedback.  I’ve gotten a lot of requests for the recipe, so here it is!  (I doubled the recipe since I was feeding such a large crowd, so the pictures are deceiving.  You won’t need as much if you are just making one batch.  Also, my camera died just as I was about to take the first picture, so I had to use my iPhone.  I apologize for the photo quality!)

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Start with the couscous…

  • Cook 1 box of Roasted Garlic and Olive Oil flavored couscous according to the instructions on the box.

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  • Fluff the couscous with a fork.
  • Place the fluffed couscous in the bottom of a large bowl.

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  • Halve a pint of grape tomatoes and chop up about a cup each of marinated artichokes and pitted kalamata olives.

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  • Dice up ¾ of a large English cucumber.

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  • Add the veggies to the couscous.

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  • Chiffonade a good amount of fresh basil.

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  • Add the basil to the bowl.

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  • Stir to combine.

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  • Sprinkle in about ½ cup crumbled feta.

  • Pour ½ cup EVOO into a measuring cup.

  • Mince up 3 cloves of garlic.

  • Add the garlic to the EVOO.

  • Mince up some more fresh basil along with some fresh oregano.

  • Add the herbs to the EVOO.

 

  • Squeeze in the juice of 1 lemon.  (My lemon was super juicy.  If yours isn’t, you may want to use another.)

  • Whisk to combine all of the ingredients in the dressing.

  • Pour the dressing over the couscous salad.

  • Mix well.

Season the salad with some coarse kosher salt and ground black pepper to taste.  You can serve right away or refrigerate overnight (like I did).  The leftovers of this salad are equally delicious!  Enjoy!

One Year Ago: Slow Cooker Orange Chicken

Mediterranean Couscous Salad (serves 8-10)

INGREDIENTS:

  • 1 box Roasted Garlic & Olive Oil flavored couscous
  • 1¼ cups water
  • ½ cup plus 2 teaspoons extra virgin olive oil, divided
  • ¾ of a large English cucumber, chopped
  • 1 cup pitted kalamata olives, roughly chopped
  • 1 cup marinated artichokes, roughly chopped
  • 1 pint grape tomatoes, halved
  • ½ cup plus 2 tablespoons fresh basil, divided
  • ½ cup crumbled feta
  • juice from 1 lemon
  • 3 cloves garlic, minced
  • 2 tablespoons fresh oregano
  • coarse kosher salt
  • ground black pepper

DIRECTIONS:

  • Combine the water, couscous seasoning packet, and 2 teaspoons of olive oil in a medium saucepan.
  • Bring to a boil.
  • Pour in the couscous.
  • Stir, cover, and remove from the heat.
  • Let sit for about 5 minutes, until all of the liquid is absorbed.
  • Fluff the couscous with a fork and place in a large bowl.
  • Add the cucumber, olives, artichokes, and tomatoes to the bowl.
  • Chiffonade the ½ cup of basil.
  • Add the basil to the bowl.
  • Stir to combine.
  • Sprinkle in the feta.
  • Combine the remaining ½ cup of olive oil with the juice from the lemon.
  • Add the minced garlic.
  • Mince the remaining basil and the oregano.
  • Add it the the dressing.
  • Season the dressing with each of salt and pepper.
  • Pour the dressing over the salad.
  • Toss to combine.
  • Season with more salt and pepper, to taste.

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