Mediterranean Couscous Salad

I’ve gone on record here several times that I am not a huge fan of salads. I generally like my food heartier. So when I do make salads, I make them really hearty and flavorful without hurting the waistline. This Mediterranean couscous salad is really filling and satisfying without being heavy at all. It’s also one of those recipes that I just love because it incorporates inspiration from both of my grandmothers. The couscous is very Middle Eastern for Jeanie, while the flavors are all Italian for Lulu!

I used gorgeous grape tomatoes, basil, arugula and roasted red peppers in this Mediterranean couscous salad. It came together into such an incredible, fresh combination that made me feel like I was in Italy! I halved the grape tomatoes and roughly chopped everything else so that it all was bite sized.
The dressing for the Mediterranean couscous salad was really easy to make. I just whisked olive oil, lemon juice and seasoning together. The simplicity let the flavors really sing.
The couscous base only needed 5 minutes to cook. To give it extra flavor, I cooked it in veggie stock. Once it was done, I used a fork to fluff it up right away so that it didn’t clump together. Then I let it cool for just a few minutes before I tossed it with the rest of the salad.
From there I just tossed everything together in my large container. I wanted to add more texture, so I also threw in lots of pine nuts and creamy crumbled goat cheese. They were the perfect final touch. I put the Mediterranean couscous salad in the refrigerator until I was ready to serve it.

Oh my goodness, this stuff may have converted me from my salad avoiding ways. There were so many gorgeous flavors and textures going on. It also transported easily and kept well for summer picnics or cookouts. I’m definitely making it again for Memorial Day. Hope you all enjoy it too! xoxo

Mediterranean Couscous Salad
Mediterranean Couscous Salad
Mediterranean Couscous Salad
Mediterranean Couscous Salad


5 from 2 votes
Mediterranean Couscous Salad
Mediterranean Couscous Salad
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins

This Mediterranean couscous salad is so fresh with loads of flavor and texture! It's perfect for a side at any summer meal. 

Course: Salad
Keyword: Mediterranean Couscous Salad, Salad
Servings: 8
Calories: 336 kcal
Author: Jeanie and Lulu's Kitchen
  • 2 cups vegetable stock
  • 1 box plain couscous 10 ounces
  • 1 jar roasted red peppers drained and roughly chopped. 12 ounce size
  • 2 cups baby arugula packed, roughly chopped
  • 1 pint grape tomatoes halved
  • 3/4 cup fresh basil packed, roughly chopped
  • 4 ounces goat cheese crumbled
  • 1/3 cup toasted pine nuts
  • 1/3 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Lawry's seasoned salt
  • 1/2 teaspoon garlic powder
  1. First, cook the couscous. Most boxes have the following instructions, but follow the instructions given if they are different: Bring the veggie stock to a boil in a medium saucepan. Pour in the couscous and give it a stir. Cover the pot and remove it from the heat. Let it sit covered for 5 minutes, then fluff it up with a fork. Set it aside to cool for a couple of minutes. Then combine it in a large bowl with the roasted red peppers, arugula, grape tomatoes, basil, crumbled goat cheese and pine nuts. Toss it together well. In another bowl, make the easy dressing. Whisk the olive oil, lemon juice, salt and garlic powder together until smooth. Then pour it into the salad and toss it again thoroughly. Serve immediately, or refrigerate until you are ready to serve!
Nutrition Facts
Mediterranean Couscous Salad
Amount Per Serving (1 serving)
Calories 336 Calories from Fat 164
% Daily Value*
Fat 18.2g28%
Saturated Fat 5.6g35%
Cholesterol 15mg5%
Sodium 517mg22%
Potassium 238mg7%
Carbohydrates 34.2g11%
Fiber 2.7g11%
Sugar 3.9g4%
Protein 10.3g21%
Calcium 120mg12%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.


10 thoughts on “Mediterranean Couscous Salad”

  1. 5 stars
    This is wonderful! I had been racking my brain for a sidedish to serve with souvlaki that was not the typical Greek salad.

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