I’m so excited to share with you guys this super easy Mediterranean couscous salad. I love how light, refreshing, summery, and colorful this salad is. It’s the perfect side dish or meal on a hot summer day and you don’t really feel like cooking. Pearled or Israeli couscous is so fun to cook with and quite delicious. I wouldn’t recommend the finer/smaller couscous in this dish. If you can’t find pearled couscous, I would use a smaller pasta, like orzo instead. The only cooking involved in making this salad is cooking the couscous. Everything else is raw and only needs chopping. This makes for a quick, healthy, and tasty dinner in no time!
Easy Mediterranean Couscous Salad Makes about 4 large servings 1 1/2 cups Israeli/pearled couscous 1/2 red onion, diced 2 cloves garlic, minced 1 pint cherry or grape tomatoes, halved 1 can chickpeas, drained and rinsed 3/4 cup pitted Kalamata olives, halved 1 large yellow squash, diced 1/4-1/2 tsp sea salt Fresh cracked black pepper to taste 1/2 cup chopped parsley or cilantro 1/2 cup your favorite balsamic vinaigrette (see notes) Splash of balsamic vinegar 1/2 cup feta (optional if not vegan)
Cook Israeli couscous according to the package instructions. Drain off any excess water.
In a large serving bowl, add couscous and all the other ingredients. Mix with a wooden spoon or spatula until well combined. Add a splash of lemon juice or a drizzle of balsamic vinegar for more brightness. Taste and season with more salt and pepper if needed.
Refrigerate for 30 minutes to let the flavors meld. Serve and enjoy! Store in the refrigerator for up to 4 days.
Notes I used Member's Mark white balsamic vinaigrette from Sam's Club. You can use whatever balsamic vinaigrette you like.