easy Mediterranean Couscous Salad

Mediterranean Couscous Salad

Mediterranean Couscous Salad. Healthy dinner recipe. Made with fresh veggies and light dressing. Couscous recipe that is easy to make
Course Lunch
Cuisine Mediterranean
Total Time 30 minutes
Servings 8 servings
Calories 318kcal
Author Healing Tomato


For the Couscous

For the Balsamic Vinaigrette


  • Preheat oven to 375 degrees.
  • Cut all the vegetables roughly and place in a mixing bowl (except the onions)
  • Add oil, salt, peppercorns and oregano to the vegetables
  • Allow to marinate for about 5 minutes
  • On a baking sheet, spread the vegetables and place in the oven
  • Bake for about 15 minutes
  • While the vegetables are cooking, prepare the couscous
  • In a large saucepan, fill halfway with water
  • Add 1/2 tsp of salt and the 1/2 tsp of olive oil
  • Bring to a boil and then add the couscous
  • Cook until the couscous is slightly translucent or easily crushed in a finger pinch. Will probably take about 10 minutes depending on your stove.
  • Drain the couscous and set aside
  • Remove the vegetables and allow to cool for about 5 minutes
  • Chop the vegetables finely, including the garlic clove
  • In a medium saucepan, add 1 tsp of extra virgin olive oil and heat for 20 seconds
  • Add the red onions and stir for about 3 minutes
  • Add the vegetables and couscous
  • Stir gently until all the ingredients are well mixed

For the Balsamic Vinaigrette

  • In a mixing bowl, add the balsamic vinegar, maple syrup, Dijon mustard
  • Whisk well with a spoon until well blended
  • To plate the Mediterranean Couscous Salad
  • Add the vinaigrette to the couscous and stir well but gently
  • Top with Feta cheese and squeeze some fresh lemon juice and coriander.
  • Serve the Mediterranean Couscous Salad immediately. Also tastes great the next day


Nutrition info is approximate


Calories: 318kcal