Skill Level
Mediterranean Couscous Salad
Ingredients
Pearl Coucous (prepared according to package) | 2 Cups | |
Sliced Kalamata Olives | 1/2 Cup | |
Sliced Banana Peppers | 1/2 Cup | |
Cherry Tomatoes | 1 Cup | |
English Cucumber | 1 | |
Red Onion | 1/2 | |
Fresh Italian Parsley chopped | 1/4 Cup |
Dressing
Olive oil | 1/4 Cup | |
Sherry Vinegar | 1/4 Cup | |
Oregano Basil Herb Mix | 1 Tablespoon | |
Garlic Cloves | 3 | |
Maple Syrup or Honey | 1-2 Tablespoons | |
Fresh Lemon | 1 | |
Salt & Pepper |




I made the Couscous the day before and stirred a little Olive Oil through it so it wouldn’t stick. So it was so fast to throw together the next day.
- Make the dressing by mincing the Garlic and zesting and juicing the Lemon, blend or whisk the remaining ingredients together and whisk until it all comes together. Set aside while you assemble the Salad.
- Add the cooked and cooled Couscous to a bowl.
- Dice the Cucumber and slice the Cherry Tomatoes in half, thinly slice the Red Onion and add to the Couscous.
- Add the Banana Peppers then run the Kalamata Olives under cold water before adding them.
- Finely dice the Parsley and toss into the Salad with the dressing and serve.
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