This Mediterranean Couscous Salad is full of fresh, vibrant flavors! It’s one of our favorite side dishes and we also love it as a meal prep lunch.
A Couscous Salad with Mediterranean Flair
This couscous salad features so many of my favorite Mediterranean ingredients: crisp cucumber, fruity kalamata olives, juicy tomatoes and fresh herbs. I add chickpeas for plant-based protein and toss everything together with a fresh and tangy Greek-inspired lemon vinaigrette.
I used to make this recipe with Moroccan couscous (you’d know it by its very small size), but now I much prefer it with Israeli (pearl) couscous. I love the chewy bite of the larger granules and find they make this Mediterranean couscous salad more satisfying. You can use whichever type of couscous you prefer, cooking it according to the package directions.
This couscous salad is a crowd favorite side dish for a potluck or BBQ. I also love it as a meal prep lunch! It’s quick and easy to put together and it keeps well in the fridge for up to 4 days. I portion it out into individual meal prep containers, and sometimes I add slices of Air Fryer Chicken Breast to make it more filling.
Mediterranean Couscous Salad Ingredients
Here’s what you’ll need for this couscous salad. I’ve also shared some recipe variations below.
- Pearl Couscous: Also called Israeli couscous. While couscous may look like a grain, it’s actually a type of pasta.
- English Cucumber: They’re less bitter than common garden cucumbers and the thin skin doesn’t require peeling.
- Cherry Tomatoes: I cut them in half before adding to the salad.
- Chickpeas: Canned chickpeas work great, drain them and give them a quick rinse.
- Kalamata Olives: I love the rich, fruity bite that they bring to this salad.
- Green Onions: For mild onion flavor.
- Fresh Parsley and Dill: These add a pop of color and flavor.
- Dressing: For the dressing you’ll need olive oil, fresh lemon juice, dried oregano, Dijon mustard, garlic, salt and pepper. It’s similar to my Greek Salad Dressing, with lemon juice in place of the red wine vinegar.
Find the full recipe with ingredient amounts below.
How to Make Couscous Salad
Here’s a look at the recipe steps. The full printable recipe is in the recipe card below.
Start by making the dressing. Whisk together the olive oil, lemon juice, dried oregano, Dijon mustard, garlic, salt and pepper.
Cook the couscous. I add ¼ teaspoon of salt to the cooking water to flavor it as it cooks. When it’s done, pour the couscous into a large bowl and let it cool.
While the couscous cools, chop the vegetables and herbs. Then pour the dressing over the couscous and stir to combine. Add the cucumber, tomatoes, chickpeas, kalamata olives, green onions, parsley and dill.
Mix everything together, then taste the salad and add more salt and pepper if needed. You can serve it right away or chill it in the refrigerator for a few hours before serving.
Recipe Variations
Like to change up the flavors? Here are a few variations to try:
- Add feta. As written this recipe is dairy-free, but I sometimes add feta cheese because I love its tangy, salty flavor.
- Add protein. If you’re serving this couscous salad as a main dish, Baked Chicken Breast or Grilled Shrimp are delicious ways to add more protein.
- Herbs. Try fresh basil instead of dill.
- Add avocado. Wait to add it right before serving so that it doesn’t brown.
Meal Prep and Storage Tips
This Mediterranean couscous salad will last for 3-4 days, stored in an airtight container in the refrigerator. Give it a quick stir before serving.
To meal prep this salad, divide it into 4-6 storage containers. If desired, add a protein such as Grilled Chicken, Turkey Meatballs or Grilled Steak. Store in the refrigerator for up to 3-4 days.
More Favorite Salad Recipes
Try one of these favorite salad recipes next!
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Mediterranean Couscous Salad
Ingredients
Dressing:
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Salad:
- 1 ½ cups pearl couscous, also called Israeli couscous
- 1 ½ cups diced English cucumber
- 1 cup halved cherry tomatoes
- 1 cup canned chickpeas, drained
- ½ cup halved pitted kalamata olives
- 3 green onions, chopped, white and light green parts only
- ¼ cup chopped fresh parsley
- 1 ½ tablespoons chopped fresh dill
Instructions
- Make dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, Dijon mustard, garlic, salt and pepper. Set aside.
- Cook couscous according to package directions, adding ¼ teaspoon of salt to the cooking water to season the couscous as it cooks. Transfer cooked couscous to a large bowl and set aside to cool, stirring occasionally.
- While you wait for the couscous to cool, chop the vegetables and herbs.
- Pour dressing over couscous and stir to combine. Add the cucumber, tomatoes, chickpeas, kalamata olives, green onions, parsley and dill. Stir to combine. Season to taste with additional salt and pepper, if needed.
- Salad can be served immediately or chilled for a few hours before serving. Salad can be stored for up to 3-4 days in an airtight container in the refrigerator.
Notes
- To meal prep this salad, divide it into 4-6 airtight storage containers and store in the fridge for up to 3-4 days.
I originally shared this recipe in January 2018. Post updated in March 2025 with a retested, improved recipe, new photos and more helpful tips.
Meal prep bowls are definitely my current dinner love! I LOVE this greek version and the fact that you used gorgeous couscous! Looks so light and healthy and perfect for a last-minute dinner!
Thanks, Sarah! It’s so nice to have meals prepped ahead of time!
This calorie count cannot be accurate-688 calories per serving?
Made for lunches this week. Will definitely make again (and again, and again).
Thank you!!!
I’m happy to hear that! Enjoy!