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Mediterranean cuisine is renowned for its vibrant flavors, healthy ingredients, and varied textures. With a focus on fresh vegetables, wholesome grains, and aromatic herbs, it has captured the hearts—and taste buds—of people around the globe. As the weather warms up, the appeal of light, refreshing dishes becomes even more pronounced. Enter the Refreshing Mediterranean Chilled Couscous Salad, a delightful option that encapsulates the essence of summer dining.

Chilled Couscous Salad

Get ready to enjoy a burst of summer flavors with this Refreshing Mediterranean Chilled Couscous Salad! This easy-to-make dish features fluffy couscous paired with crisp cucumbers, sweet cherry tomatoes, tangy feta cheese, and briny Kalamata olives, all drizzled with a zesty dressing of olive oil and lemon juice. Perfect for picnics, barbecues or light weeknight dinners, this vibrant salad is not just delicious but also packed with nutrients, showcasing the best of Mediterranean cuisine.
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Ingredients
  

1 cup couscous

1 ¼ cups vegetable broth

1 cup firm cucumber, diced

1 cup cherry tomatoes, halved

½ cup red bell pepper, diced

½ cup red onion, finely chopped

½ cup Kalamata olives, pitted and sliced

½ cup feta cheese, crumbled

¼ cup fresh parsley, chopped

Zest and juice of 1 lemon

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

Salt and pepper, to taste

Instructions
 

Cook the Couscous: In a medium saucepan, bring 1 ¼ cups of vegetable broth to a boil over medium-high heat. Once boiling, remove the saucepan from heat and stir in 1 cup of couscous. Cover the pan with a lid and let it sit undisturbed for about 5 minutes, allowing the couscous to absorb all the broth. After 5 minutes, use a fork to fluff the couscous gently and then set it aside to cool at room temperature.

    Prepare the Vegetables: While the couscous cools, prepare the vegetables. Take 1 cup of firm cucumber and dice it into small cubes. Halve 1 cup of cherry tomatoes and set aside. Dice ½ cup of red bell pepper and finely chop ½ cup of red onion to enhance the flavor profile of the salad.

      Make the Dressing: In a small mixing bowl, combine the zest and juice from 1 lemon, 3 tablespoons of extra virgin olive oil, 1 tablespoon of red wine vinegar, and season with salt and pepper. Whisk the ingredients together until they are well-emulsified and uniform in texture.

        Combine All Ingredients: In a large mixing bowl, combine the cooled couscous with the prepared vegetables: diced cucumber, halved cherry tomatoes, diced red bell pepper, and chopped red onion. Add the sliced Kalamata olives, crumbled feta cheese, and chopped parsley. Drizzle the prepared dressing over the salad and toss everything gently but thoroughly to ensure even distribution of flavors.

          Chill and Serve: Once combined, cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This allows the flavors to meld beautifully. Serve the salad chilled, garnishing with additional parsley or a sprinkle of feta cheese for an attractive presentation if desired.

            Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4-6