Mediterranean Couscous Salad


1 lb package pearl couscous {I used whole wheat}
1 pint of grape tomatoes, halved
1 large or 2 small cucumbers, medium dice
1 heaping cup kalamata olives, rough chop
juice of 1-2 lemons
1/4 cup olive oil
fresh chopped parsley
salt & pepper


Cook the couscous according to the package. Drain and toss with the olive oil and lemon juice. Depending on how much you like lemon and the size, you will need 1-2 fresh lemons.
Stir in the olives, cucumbers, tomatoes and a couple handfuls of fresh chopped parsley.
Season with salt and pepper to taste.
I like to make this the day before serving to allow the flavors to really marry.


I’ve recently fallen in love with couscous as a side dish that you can really do so many different things with. We are finally seeing true signs of spring and like i’ve said before, to me that excites me because we can really dive into light and refreshing meals. This past weekend was well, very gloomy and rainy but there was a lot to celebrate including my Ry guys 3rd birthday. I made this beautiful Mediterranean Couscous Salad as part of my spread for the family gathering. Pearl couscous tossed with crisp cucumbers, sweet grape tomatoes and salty kalamata olives. The salad is simply dressed with olive oil, fresh lemon juice, salt, pepper and fresh chopped parsley.

This salad is definitely going to be a go to this summer, especially once the Jersey tomatoes are ready to go! This salad would go great with grilled chicken or shrimp. I’ve got a really Quick & East Garlic and Herb Marinade that would work for the chicken or shrimp and pair perfectly with this salad! This marinade is one of my most pinned recipes and for good reason, its delicious!


Thursday, April 3, 2014 - 6:34am


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