Mediterranean Spring Couscous Salad

Mediterranean Spring Couscous Salad

Mediterranean Spring Couscous Salad is a fresh, vibrant, and colorful dish perfect for light lunches, picnics, or as a side for grilled meats and seafood. Made with fluffy couscous, crisp spring vegetables, bright herbs, creamy feta, and a zesty lemon-olive oil dressing, this salad is both satisfying and refreshing. It celebrates the flavors of the Mediterranean with an emphasis on simplicity and seasonal produce.

This salad is quick to prepare, holds up well for meal prep, and can be easily customized with your favorite mix-ins.

Total Time:

Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Servings: 4–6

Ingredients

For the Couscous:

1 cup couscous

1 cup boiling water or vegetable broth

1 tbsp olive oil

1/2 tsp salt

For the Salad:

1 cup cucumber, diced

1/2 cup cherry tomatoes, halved

1/2 cup snap peas or sugar snap peas, sliced on the diagonal

1/4 cup radishes, thinly sliced

1/4 cup red onion, finely diced

1/4 cup Kalamata olives, sliced

1/3 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

2 tbsp fresh mint or dill, chopped

Zest of 1 lemon

For the Dressing:

3 tbsp extra virgin olive oil

Juice of 1 lemon (about 2 tbsp)

1 small garlic clove, minced

1/2 tsp Dijon mustard (optional, for extra tang)

Salt & black pepper, to taste

Instructions

Prepare the Couscous:

In a heatproof bowl, combine couscous, olive oil, and salt.

Pour boiling water or broth over the couscous, cover with a lid or plate, and let sit for 5 minutes.

Fluff with a fork to separate the grains and let cool slightly.

Chop the Vegetables:

Dice the cucumber, tomatoes, radishes, snap peas, red onion, and olives.

Chop the parsley and mint/dill.

Make the Dressing:

In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon mustard (if using), salt, and pepper.

Assemble the Salad:

In a large bowl, combine the couscous, vegetables, feta, herbs, and lemon zest.

Pour the dressing over the salad and toss gently to combine.

Serve:

Taste and adjust seasoning with extra lemon juice, salt, or pepper.

Serve immediately or chill for 15–20 minutes to let the flavors meld.

Optional Additions:

Protein Boost: Add grilled chicken, shrimp, or chickpeas for a heartier meal.

Nuts or Seeds: Toss in pine nuts, toasted almonds, or pumpkin seeds for crunch.

Different Grains: Swap couscous for quinoa, farro, or bulgur if desired.

Tips

Use Broth for More Flavor:
Cooking the couscous in vegetable broth or chicken broth instead of water will give the salad extra depth.

Cool the Couscous Properly:
Let couscous cool before mixing with veggies to avoid wilting the fresh ingredients. Spread it out on a plate if you’re in a hurry.

Make It Ahead:
This salad can be made up to 24 hours in advance. Just keep the dressing separate until ready to serve for the freshest texture.

Balance the Flavors:
Taste before serving. If it’s too tangy, add a drizzle of honey or a pinch of sugar. If it needs more punch, add extra lemon or herbs.

Serve Chilled or Room Temp:
This salad works well both cold and at room temperature—perfect for picnics or potlucks.

Variations:

Protein Additions:

Grilled Chicken or Shrimp

Chickpeas or White Beans for a plant-based protein boost

Seared Halloumi or Grilled Tofu for a vegetarian option

Flavor Twists:

Add sun-dried tomatoes for a sweet-tart bite.

Use roasted red peppers or artichoke hearts for more Mediterranean flair.

Mix in capers for a briny punch.

Grain Swap:

Replace couscous with quinoa, bulgur, farro, or pearl couscous (Israeli couscous) for texture variety.

Extra Crunch:

Sprinkle with toasted pine nuts, walnuts, or pistachios before serving.

Q&A

Q: Can I use whole wheat couscous?
A: Yes! Whole wheat couscous works great and adds extra fiber. Just follow the same cooking instructions.

Q: Is this salad gluten-free?
A: Traditional couscous is made from wheat and is not gluten-free. To make it gluten-free, substitute with quinoa, millet, or rice.

Q: How long does it keep in the fridge?
A: This salad will keep for up to 3 days in the fridge. Store it in an airtight container.

Q: Can I add dressing ahead of time?
A: Yes, but for the freshest texture, add the dressing just before serving. If you do dress it early, stir again before serving to redistribute flavors.

Nutrition Facts (Per Serving Approximate)

Note: Nutrition may vary depending on added ingredients and portion sizes.

Conclusion

Mediterranean Spring Couscous Salad is a bright, fresh, and customizable dish that brings together the best of seasonal produce and Mediterranean flavors. It’s quick to prepare, perfect for meal prep, and versatile enough to serve as a side or a light main course. The combination of crisp vegetables, tangy feta, fresh herbs, and zesty lemon dressing makes this salad a standout for any occasion.