Mediterranean Couscous makes a perfect light lunch, meatless meal, or side dish. Prepared with tomatoes, spinach, white beans, and fresh lemon juice, this fresh couscous salad is not only delicious, it is easy to make.
Couscous is a form of pasta that cooks up super fast and makes a great base for a fresh salad. When prepared with classic Mediterranean flavors, this simple side dish becomes a simple, flavorful dish. It makes a perfect side dish for Chicken Gyros or Greek Chicken.
I often find myself looking for easy, healthy side dishes to serve my family at dinner time.
Couscous makes a perfect side dish for busy nights, as it cooks in just minutes. But it can be a bit boring when simply cooked alone.
However, when paired with Mediterranean flavors, couscous is no longer boring. In fact, this light couscous salad can easily become the star of dinner!
There is nothing complicated about making couscous salad. But the trick to making couscous taste good is adding lots of seasonings and fresh ingredients.
Lemon juice, olive oil, and fresh tomatoes flavor the couscous perfectly. While spinach adds nutrients and white beans make this couscous salad a bit heartier.
Key Ingredients
- Couscous: You can find couscous typically with pasta and rice at the grocery store. It can be labeled Israeli Couscous or Pearl Couscous and has been steamed at least twice and then dried, so it only requires being plumped it up with boiling water.
- Lemon Dressing: The dressing is a simple mixture of lemon juice, olive oil, and salt and red pepper flakes. Don't be tempted to use anything but fresh lemon juice for the best flavor.
- Cannellini Beans: White beans are optional, but add a lot of texture, fiber, and heartiness to this easy side dish.
- Spinach: Feel free to use fresh or frozen spinach in this easy side dish.
- Toppings: Grape tomatoes, sliced olives, and feta all make great additions to this simple salad. Omit the feta cheese for Dairy Free Couscous Salad, or change it up and use Parmesan Cheese.
How to Make Couscous Salad
- Couscous cooks up super fast. In fact, it only needs to sit in boiling liquid for several minutes. I recommend using stock to cook the couscous, as it will help to add flavor to an otherwise dull grain.
- Once the couscous has fluffed up and absorbed the cooking liquid fluff with a fork and gently stir in the spinach and white beans into the warm couscous to warm the beans through and slightly wilt the greens.
- Transfer to a serving or storage dish that can be covered. Refrigerate the couscous for at least 30 minutes, to cool.
- While the couscous is cooling, whisk together the dressing and chop any toppings you are using.
- Once the couscous is cooled toss the couscous with the lemon dressing. Stir in the olives, peppers, and tomatoes. Sprinkle with feta and fresh parsley if desired right before serving.
More Pasta Salad Recipes
If you enjoyed this recipe for Mediterranean Couscous Salad, I would love for you to leave a comment and review below.
Mediterranean Couscous Salad
Ingredients
- 6 ounces couscous
- 2 cups vegetable broth
- 3 cups fresh spinach
- 2 cups white beans
- 1 pint grape tomatoes
- ½ cup Kalamative Olives sliced
- ½ cup roasted red peppers sliced
- ¼ cup crumbled Feta Cheese optional
For the Lemon Dressing
- ¼ cup olive oil
- 1 large lemon juiced
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon fresh minced garlic
Instructions
- In a small saucepan, bring the vegetable broth to a rapid boil.
- Stir the couscous into the boiling broth and cover the pan with a tight-fitting lid Remove the pan from the heat and let sit for 5-10 minutes, or until the couscous is tender and fluffy.
- Once the couscous is tender, fluff with a fork and gently stir in the fresh spinach and white beans.
- Transfer the couscous mixture to a storage container and cover and refrigerate for at least 30 minutes to cool.
- Mix together lemon juice, olive oil, salt, and red pepper flakes.
- Once cooled, remove the couscous from the refrigerator and stir in the lemon dressing. Add olives, peppers, and tomatoes and gently stir to distribute among the salad. Return to refrigerator until ready to serve or proceed with serving.
- When ready to serve, fluff the couscous salad with a fork and sprinkle with feta cheese if desired, and serve.
Notes
- Couscous salad can be stored for up to 4 days in the refrigerator. It can not be frozen.
- If the salad appears dry after refrigeration, drizzle with olive oil and fluff with a fork.
- Fresh spinach is best, but if you don't have it on hand, you can use ½ cup defrosted and drained frozen spinach. Add to the boiling stock at the same time you add the couscous. If using frozen spinach, add before bringing the stock to a boil.
Nutrition
This post was originally published in 2018 but was updated in 2020 with new tips.
Erin
I love the flavors here, such a great summer side dish!
Erin
There really is nothing complicated about this recipe. It was easy to make and the flavors were wonderful! thanks! Nice and light summer meal.
Nellie Tracy
This recipe has such a beautiful result! Love this recipe!
Kristen Chidsey
YAY! Thanks for sharing your success Nellie!
Noelle
This is an amazing recipe, thank you!
Kristen Chidsey
So glad you enjoyed Noelle! Thank you!
Christina | Christina's Cucina
I've had couscous once or twice, but it didn't appeal to me. I think I should give it another try as your recipe looks and sounds delicious! I like the sound of the roasted tomatoes, veg and parmesan in it, too! Thanks for the inspiration!
Kristen Chidsey
Christina, I hope you do try--this has so much flavor!
Julie | Small Green Kitchen
I love the larger couscous. I think it's so much better than the smaller couscous. This dish looks wonderful, Kristen! Two thumbs up for using roasted tomatoes in the recipe! <3
Kristen Chidsey
Thanks Julie. I agree, larger couscous does not turn to mush!
Rachel @ athletic avocado
i love couscous because its quick, easy, and filling! this looks like a tasty way to enjoy it 🙂
Kristen Chidsey
Thanks Rachel!
Jessica @ A Kitchen Addiction
Love these flavors! I would love to have this for lunches!
Kristen Chidsey
You need to make it! It is easy and tastes AMAZING!!
Katie B.
I love pearl couscous, too. It's definitely a comfort food! Like you, I've been making lunches that I've been missing all summer because my son doesn't enjoy them. This looks like one I should try!
Kristen Chidsey
So funny! Glad I am not the only one who like to eat my OWN food while kids are away 🙂
allie @ Through Her Looking Glass
What a beautiful dish Kristen! Love the roasted grape tomatoes and white beans. Couscous is quick and delicious. Now that my kids are in school to, maybe I need to be thinking outside the box about lunch!
Kristen Chidsey
Totally time to start thinking outside the lunch box! I have some of my best lunches with exotic flare when I am home alone