Mediterranean Couscous Salad

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5 from 1 vote

Made with fresh summer produce, this salad is light, satiating, and only takes 30 minutes to make!

Prep Time15

Cook Time15

Total Time30

Course: lunch, Salad, Side Dish

Cuisine: Mediterranean

Servings: people

Calories: 675kcal

Ingredients

For the Salad

2 cups uncooked pearled couscous
1 15-ounce can chickpeas drained and rinsed
1 cup diced cucumber about 1 medium cucumber
1 cup diced red bell pepper about 1 small pepper
1 pint cherry tomatoes sliced in half
¾ cup finely chopped red onion
¼ cup finely chopped fresh parsley
½ cup crumbled vegan feta cheese optional

For the Dressing

¼ cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
½ teaspoon dried oregano
pinch fine sea salt

US Customary - Metric

Instructions

Bring a small pot of water to a boil. Add couscous and cook as directed on package (usually about 15 minutes for pearled couscous). Drain excess water. Rinse with cool water, strain, then set aside.
In a large bowl, combine the chickpeas, cucumber, red pepper, tomatoes, onion, and parsley. Add cooked and cooled couscous and stir to combine.
Prepare the dressing by combining all of the ingredients in a small bowl or measuring cup. Whisk until evenly incorporated.
Pour dressing over top of the ingredients in the large bowl then stir until everything is evenly coated in dressing. Top with vegan feta and stir. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Notes

This recipe makes 4 large servings but can be divided into smaller portions if desired. The nutrition facts are for 1/4th of the recipe but will vary depending on the brands you use (couscous, feta, etc.)

Nutrition