5 from 2 votes
Fresh Veggies, Kalamata Olives, and a light dressing mixed with couscous makes a delicious salad. beyondthechickencoop.com
Mediterranean Couscous Salad
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
 

Fresh veggies, Kalamata olives and couscous

Course: Salad
Cuisine: American
Keyword: couscous salad, couscous salad with tomatoes and olives
Servings: 6 servings
Calories: 233 kcal
Author: Kathy
Ingredients
  • 1 cup couscous
  • 1 cup water
  • 1 cup red onion diced
  • 1 cup cucumber peeled and diced
  • 1 cup grape tomatoes quartered
  • 1 cup yellow bell pepper diced
  • 1/2 cup Kalamata olives quartered
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 clove garlic minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/ teaspoon pepper
  • 1 teaspoon dried oregano
  • 2 Tablespoons fresh parsley finely chopped
Instructions
  1. Make the couscous by heating the water in a pot. When it boils, add the couscous and stir with a fork. Cover and remove from heat. After 5 minutes, remove lid and fluff with a fork. Place in a large bowl. Let cool slightly.
  2. Once couscous has cooled, add onions, cucumbers, tomatoes, bell peppers and olives.
  3. To make the dressing, in a separate bowl, whisk olive oil and vinegar together. Add garlic, mustard, salt, pepper and oregano. Stir.
  4. Add dressing to couscous mixture. Toss lightly.
  5. Add parsley and toss lightly again.
Recipe Notes

When quartering the tomatoes, I usually scoop out the seeds and juicy pulp. This is optional.

Nutrition Facts
Mediterranean Couscous Salad
Amount Per Serving
Calories 233 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 388mg17%
Potassium 235mg7%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 2g2%
Protein 4g8%
Vitamin A 430IU9%
Vitamin C 53.5mg65%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.