Mediterranean Couscous Salad
from kristineskitchenblog.comWe love the fresh, vibrant flavors in this Mediterranean Couscous Salad! It's a favorite side dish and it also makes a great meal prep lunch. Enjoy it as is or add chicken, steak or shrimp.
Servings: 6 servings
Calories: 296kcal
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.
Nutrition
Calories: 296kcal | Carbohydrates: 41g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 368mg | Potassium: 258mg | Fiber: 4g | Sugar: 2g | Vitamin A: 483IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 2mg
