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Fresh Veggies, Kalamata Olives, and a light dressing mixed with couscous makes a delicious salad. beyondthechickencoop.com
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5 from 2 votes

Mediterranean Couscous Salad

Fresh veggies, Kalamata olives and couscous
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Salad
Cuisine: American
Keyword: couscous salad, couscous salad with tomatoes and olives
Servings: 6 servings
Calories: 233kcal
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

  • 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.
  • Once couscous has cooled, add onions, cucumbers, tomatoes, bell peppers and olives.
  • To make the dressing, in a separate bowl, whisk olive oil and vinegar together. Add garlic, mustard, salt, pepper and oregano. Stir.
  • Add dressing to couscous mixture. Toss lightly.
  • Add parsley and toss lightly again.

Notes

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

Nutrition

Calories: 233kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 388mg | Potassium: 235mg | Fiber: 3g | Sugar: 2g | Vitamin A: 430IU | Vitamin C: 53.5mg | Calcium: 34mg | Iron: 1mg