This Mediterranean Couscous Salad is perfect for meal prep with fresh veggies and herbs. You'll love the easy homemade lemon dressing!
Ingredients and substitutions
- Israeli couscous – you could also try making this salad with pearl couscous, farro or quinoa.
- Chickpeas – lentils or black beans would also be good.
- Cucumber – swap out for another veggie of your choice like zucchini or celery.
- Yellow pepper – or another colour bell pepper like red or orange.
- Red onion – white onion will work but it has a milder flavor.
- Cherry tomatoes – use another kind of tomatoes like plum, grape or even sundried tomatoes.
- Fresh parsley – fresh chervil or tarragon has a similar flavour.
- Fresh oregano – add in some fresh basil or add extra parsley instead.
- Fresh dill – fresh fennel or thyme would be good here too.
Dressing
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Red wine vinegar – balsamic vinegar would be the best substitute here.
- Lemon juice – use freshly squeezed or bottled lemon juice. Lime juice will work if it’s all you have on hand.
- Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
- Salt & pepper – to taste.
How to make couscous salad
Step 1: Cook the couscous.
Cook the couscous in a rice cooker or in a pot on the stovetop.
Step 2: Prep your ingredients.
Chop up all the veggies and mix together the olive oil, red wine vinegar, lemon juice, garlic, salt and pepper to make the dressing.
Step 3: Mix everything together.
Toss all the ingredients with the dressing and let the salad sit to soak in all the flavours.
Step 4: Serve immediately or store for later.
Enjoy the salad right away or store it in meal prep bowls for up to 5 days.
recipe tips u0026 variations
Here are some of my top tips and tricks for this couscous salad, including customization options:
- Toast the couscous: Toss the couscous in olive oil and toast it a bit in a pan on the stovetop before cooking it for an even better depth of flavor.
- Meal prep: You can make this salad in advance and store it in the fridge for 5 days. You could also ingredient prep by cooking the couscous, chopping up the veggies and making the dressing.
- Add more toppings: Get creative with the toppings and veggies for this salad. Feta cheese, olives, almonds, pine nuts and arugula would all be great additions!
Frequently Asked Questions
This couscous salad is meant to be eaten cold. Once you’ve cooked the couscous, let it cool for 30 minutes before adding it to your salad – if you add it hot, the rest of the ingredients will get soggy.
You can definitely make this salad ahead of time! In fact, the longer you let it sit, the longer the flavours will have to marinate together. If you’re making it for a party or potluck, you can assemble it the night before, then store it in the fridge in an airtight container and bring it with you the next day.
This recipe has 307 calories per serving, which makes it a great low-calorie lunch idea!
The easiest way to cook couscous is in a rice cooker, but you could also make it on the stovetop. Bring 1.5 cups water to a boil in a pot on the stovetop, add the couscous, cover the pot and remove from the heat. Let it sit for 10 mins until the water has absorbed, then fluff it with a fork and let it cool before using it to make your salad.
This couscous salad can be served on its own as a light lunch or in a smaller serving size as a side dish. It’d be delicious with these Greek Chicken Meal Prep Bowls, Crockpot Salsa Chicken, BBQ Salmon or even Crispy Tofu for a vegetarian option.
Storing this salad
Once you’ve tossed the salad in the dressing, you can store it in glass bowls or airtight containers in the fridge for up to 5 days. Since this salad is meant to be eaten cold, you don’t need to reheat it.
Can you freeze couscous salad?
You can’t freeze this entire salad, as the veggies won’t defrost well – however, you can cook and freeze the couscous in advance. Once the cooked couscous has cooled completely, transfer it to freezer-safe Ziploc bags or glass bowls and freeze it for up to 3 months. Let it defrost in the fridge overnight then use it to make your fresh salad the next day.
More Mediterranean-inspired recipes
Meal Prep Tools
- Grab some glass meal prep bowls to pack up your weekly lunches.
- Mason jars are also great for storing salads.
- You can buy Israeli couscous online if you're having trouble finding it at your grocery store.
- **Get my full list of tools here**
The Best Mediterranean Couscous Salad {Meal Prep}
Ingredients
- 1 cup Israeli couscous
- 1½ cups water
- 1 can chickpeas rinsed and drained
- 1/2 cucumber diced
- 1/2 yellow pepper diced
- 1/2 red onion diced
- 1 cup cherry tomatoes sliced
- 1/4 cup fresh parsley finely chopped
- 1 tbsp fresh oregano finely chopped
- 1 tbsp fresh dill finely chopped
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 2 cloves minced garlic
- 1/2 tsp salt plus more to taste if desired
- 1/4 tsp pepper
Instructions
- Cook couscous with water in a rice cooker or pot on the stove until liquid has absorbed, about 15 minutes. You can do this up to 2 days in advance to save time. Once couscous is cooked, let cool for at least 30 minutes.
- Meanwhile mix olive oil, red wine vinegar, lemon juice, minced garlic and salt & pepper together to make dressing and prep other ingredients for salad.
- Toss all ingredients together in a large bowl. Let salad sit for at least 30 minutes to soak up the flavours, then serve and enjoy!
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