Mediterranean Couscous Salad
By Maria Lichty
Updated May 21, 2019
This easy Mediterranean Couscous Salad with tomatoes, olives, artichokes, and fresh basil is a summer salad favorite! It is a great side dish to any meal and a great salad to take to potlucks!
Hearty Mediterranean Salad
On Monday, we shared the dessert we served at our Summer Outdoor Dinner Party , Deep Dish Chocolate Mint Chip Cookies . Today, we are sharing the Mediterranean Couscous Salad recipe from our party menu.
We served a green salad and watermelon salad , but I wanted to serve a heartier salad too. I went with couscous because it is so easy to make. If you can boil water, you can make couscous:) We had a lot going on with all of the party prep, so a simple salad was just what we needed.
How To Make Mediterranean Couscous Salad
- We used World Market’s Tri-Color Couscous to make the salad, which is made with coarsely ground semolina, spinach, and tomatoes. Regular couscous will work too. I love couscous because it is so easy to make. All you have to do is mix couscous with boiling water and let it sit undisturbed for a few minutes before it’s ready to eat.
- We added grape tomatoes, kalamata olives, and artichoke hearts to the couscous. I whisked together a light lemon dressing and tossed the salad. That’s it! Easy as can be! I made the salad the morning of the party and kept it in the fridge until it was time to eat. I love a salad that can be made in advance, especially when entertaining.
- I didn’t add feta to the salad because we already had a Watermelon, Feta, & Mint Salad on the menu. I didn’t want to have a feta overkill, but if you are a feta fan, feel free to add it to this salad. It would be tasty!
Everyone loved this easy couscous salad and we hope you love it too! It’s a great salad for summer! And if you are looking for a salad to make for the 4th of July, give this salad a try! It serves a crowd, can be made in advance, and everyone came back for seconds!
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Vegetarian
Mediterranean Couscous Salad
Ingredients
- 1 16 oz. package couscous
- 2 cups halved grape tomatoes
- 2 cups jarred artichoke hearts drained and chopped
- 1 1/2 cups chopped kalamata olives pits removed
- 1/2 cup chopped fresh basil
For the dressing:
- 1/2 cup olive oil
- Juice of 2 large lemons
- 3 cloves garlic minced
- 2 teaspoons chopped fresh oregano
- 1 tablespoon chopped fresh basil
- Salt and pepper to taste
Instructions
- Make couscous according to package instructions. Transfer couscous to a large bowl and fluff with a fork. Add the tomatoes, artichoke hearts, kalamata olives, and basil.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, and basil. Season with salt and pepper.
- Pour the dressing over the couscous salad and stir until well combined. Season with salt and pepper, if desired. Serve.
- Note-this recipe makes a large salad. You can cut the recipe in half if you need to. This salad can be made in advance and will keep in the refrigerator for up to 3 days.
Have you tried this recipe?
Mediterranean Couscous Salad
Recipe from Two Peas and Their Pod
Ingredients
- 1 16 oz. package couscous
- 2 cups halved grape tomatoes
- 2 cups jarred artichoke hearts drained and chopped
- 1 1/2 cups chopped kalamata olives pits removed
- 1/2 cup chopped fresh basil
For the dressing:
- 1/2 cup olive oil
- Juice of 2 large lemons
- 3 cloves garlic minced
- 2 teaspoons chopped fresh oregano
- 1 tablespoon chopped fresh basil
- Salt and pepper to taste
Instructions
- Make couscous according to package instructions. Transfer couscous to a large bowl and fluff with a fork. Add the tomatoes, artichoke hearts, kalamata olives, and basil.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, and basil. Season with salt and pepper.
- Pour the dressing over the couscous salad and stir until well combined. Season with salt and pepper, if desired. Serve.
- Note-this recipe makes a large salad. You can cut the recipe in half if you need to. This salad can be made in advance and will keep in the refrigerator for up to 3 days.
