Colorful and zesty, this couscous dish is an easy side that can be served hot or cold and is ready in minutes!
Holly’s Recipe Highlights
- Flavor: Light and bright this couscous side dish is a so easy to make.
- Versatile: Serve it chilled as a couscous salad or warm as a hot side dish.
- Swaps: No couscous? Use cooked orzo, or quinoa.
- Time-Saving Tip: Couscous is super quick, cooking in just 5 minutes. Not only that, but you cook and mix everything in a single pan. Easy peasy!
- Serving suggestions: Serve hot as a side or chilled as a salad with a simple red wine vinaigrette dressing. It’s delish under grilled chicken or tossed with chilled garlic butter shrimp.
Ingredient Tips For Couscous Salad
- Couscous: Couscous are tiny, round balls (about the size of quinoa grain) of durum wheat pasta that cook really fast! It’s a common side to pair with Middle Eastern dishes like shawarma. Pearl couscous, also known as Israeli couscous, is pea-sized and can be used; increase the amount of broth to cover the couscous in Step 2 and cook according to package directions.
- Vegetables: Use any variety of ripe tomatoes. Sweet white or red onions are best, but sliced green onions can also be used.
- Broth: Chicken or vegetable broth adds flavor to the couscous. If broth isn’t available, use salted water and about a tablespoon of homemade Greek seasoning.
- Cheese: Feta is a tangy, dry cheese with a creamy texture.
- Seasonings: Bump up the flavor with fresh herbs like mint, basil, or parsley.
Variations: Toss in chickpeas, white beans, bell peppers, cucumbers, or sliced kalamata olives in keeping with the Mediterranean style for a cold application, or turn it into a main dish and serve alongside Greek chicken kabobs. Toasted pine nuts would add some buttery taste and crunch.
Note: The couscous should be hot enough to partially cook the tomatoes and slightly melt the feta, which will marry the flavors nicely. But if you want a cold salad, cool the couscous before adding the rest of the ingredients.
Storage
- Mediterranean couscous salad can be kept in an airtight container in the refrigerator for up to 5 days. Enjoy it cold spooned into a pita pocket, in a wrap, or topped with sliced chicken breasts.
- Freeze for up to 2 months, but only if the tomatoes have been partially cooked by adding them to the hot couscous. If you’ve made a cold couscous with raw tomatoes, then remove them before freezing.
- Refresh leftovers with a squeeze of lemon juice, a drizzle of olive oil, and some chopped fresh herbs.
Did you enjoy this Couscous Salad? Leave a rating and a comment below!
Couscous Salad
Equipment
Ingredients
- 2 tablespoons olive oil
- ¼ cup finely diced onion
- 1 clove garlic minced
- 1 cup chicken broth
- ¼ teaspoon dried basil
- 1 cup couscous
- 2 cups cherry tomatoes halved
- ¼ cup crumbled feta cheese
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
Instructions
- In a saucepan, cook onion and garlic in oil over medium heat until tender, about 5-6 minutes.
- Add chicken broth, basil, and a pinch of salt, bring to a boil. Stir in couscous, cover, remove from heat and let stand 5 minutes with cover on.
- Lift lid, stir in tomatoes, feta cheese, and lemon juice. Garnish with fresh basil and parsley and serve.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course, Side Dish
Cuisine American, Mediterranean© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
this one was a winner for sure! I’m a terrible cook, and my husband might as well be a chef.. so when he says something I made was good, I gotta comment!
Not the first of your recipies I’ve made. think I’ll have to buy your book soon so I can see the recipies easier:)
So happy to hear this recipe turned out so well for you, Jessica! Our cookbook is filled with even more delicious recipes, most that are not available on the site. Enjoy!
I used chicken stock instead of water and it was good. I’ll make this again
This is a simple, quick and easy recipe….and delicious! Sometimes – that’s all you need.
Thanks, Lee! So glad you enjoyed it.
Really good!
Delicious! Made with lamb kebobs and greek salad.
Delicious and a perfect summer dish. Served with leftover chicken and it was full of flavour, light and very satisfying.Thanks for another fantastic recipe.
You’re welcome Barb!