Couscous Mediterranean Salad combines fluffy couscous, toasted almonds, sun-dried tomatoes, and fresh veggies, all tied together with a flavorful lemon dressing.
author’s note
This Couscous Salad Has a Fan Club!
It’s no secret It is satisfying to adding quinoa to salads. (Caprese Quinoa Salad, Thai Quinoa Salad, and Sweet Potato-Quinoa Salad are all on repeat at my house.) But today I’m switching things up with couscous instead of quinoa!
This isn’t my first couscous salad. Greek Couscous Salad has been a top favorite on the site this year. I guess I’m not the only one who loves a big, hearty salad!
When I first tested this recipe, my sister tried it at my house and couldn’t stop raving about it. She snapped a photo of my messy notebook recipe and made it the next day for a dinner party. After getting tons of requests for the recipe, she said I had to share it. So here it is, straight from my notebook to you!
Couscous Mediterranean Salad Ingredients
- Couscous: Super quick to make! It’s ready in 10 mins or less!
- Baby Spinach: Chop it roughly so it mixes well with the couscous and other ingredients. Plus, it’s easier to eat that way!
- Sun-Dried Tomatoes: Go for cut tomatoes packed in olive oil and herbs. Skip the dry-packed ones.
- Cucumbers: Use English (or mini) cucumbers. They taste better and aren’t as watery as regular ones.
- Almonds: Toast sliced almonds in a pan for more flavor, or use store-bought candied almonds for a shortcut. Honey-roasted almonds are my fave!
Lemon Dressing
This tangy, sweet dressing is made with Dijon mustard, lemon juice, dried basil, vinegar, and olive oil. It’s fresh and tasty, great for salads or veggies.
- Add Slowly: Start with a little dressing and add more to the Couscous Mediterranean Salad if needed. Leftover dressing keeps for a week in the fridge.
- Use Fresh Lemons: Fresh juice tastes better. Add lemon zest for more flavor.
- Extra Dressing: Use it on roasted veggies or as a dip.
Quick Tip
If the dressing gets solid in the fridge, let it sit out for 20 mins and shake well.
Variations
Make Couscous Mediterranean Salad Your Own
This salad is straightforward to change things up! Try these ideas:
- Couscous Swap: Use quinoa instead.
- Nuts: Leave out almonds or try the salad with toasted walnuts or pecans.
- Tomatoes: Add cherry tomatoes cut in half instead of sun-dried tomatoes.
- Veggies: Try olives, roasted red peppers, or bell peppers.
- Make It Creamy: Add avo or feta for extra flavor and to make it creamy.
chelsea’s recipe tip
How I Serve Mediterranean Couscous Salad
- Seafood: Pair with blackened shrimp, salmon, or baked cod.
- Bread: Warm flatbread or pita is reliable for scooping.
- Soup: A light tomato-basil or creamy vegetable soup goes well.
- Stuffed Peppers: Serve alongside bell peppers filled with ground meat.
- Serve On The Side: It is satisfying to this One Pan Italian Sausage and Veggies as the main course.
Storage
Leftovers?
Once dressed, this Couscous Mediterranean Salad doesn’t keep well. The dressing softens the spinach, couscous, and almonds.
To store, keep the salad and dressing separate. Mix them together just before eating.
More Salad Recipes:
Salads
Italian Chopped Salad (CPK Copycat)
Salads
Olive Garden Salad Recipe
Salads
Tuna And White Bean Salad
Green Salads
Mango Salad
