Couscous Salad with Lemon-Dill Vinaigrette

If you’re looking for a fresh, vibrant, and utterly satisfying salad that can moonlight as a main course, side dish, or make-ahead lunch, look no further. This Mediterranean couscous salad is a total game changer. We’re talking tender pearl couscous toasted for max flavor, chickpeas for a protein punch, a rainbow of crunchy veggies, and a zippy lemon-dill vinaigrette that ties it all together like a culinary symphony.

Whether you’re meal prepping, entertaining, or just craving something refreshing and hearty, this salad checks all the boxes—and then some.

Ingredients

For the Lemon-Dill Vinaigrette

• Juice of 1 large lemon
• 1/3 cup extra virgin olive oil
• 1 tsp dill weed (fresh or dried)
• 1-2 garlic cloves, minced
• Salt and pepper to taste

For the Salad

• 2 cups pearl couscous
• 2 tbsp extra virgin olive oil (for toasting couscous)
• 3 cups water (or amount directed on package)
• 2 cups grape tomatoes, halved
• 1/3 cup finely chopped red onion
• 1/2 English cucumber, finely chopped
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14 oz) can artichoke hearts, roughly chopped
• 1/2 cup pitted kalamata olives
• 15–20 fresh basil leaves, chopped or torn
• 3 oz fresh mozzarella balls (or crumbled feta, optional)

Key Ingredients

Let’s talk about what makes this salad so crave-worthy. These are the flavor heroes:

Pearl Couscous

Also known as Israeli couscous, these chewy pearls of toasted semolina pasta hold their texture beautifully and absorb flavor like champs. Toasting them in olive oil before boiling is a pro move that deepens their nutty, slightly earthy flavor.

Chickpeas

Protein-rich and fiber-packed, chickpeas add substance and creaminess. They make the salad more filling and satisfying—so don’t skip them!

Fresh Veggies

We’re layering in texture and color with finely chopped English cucumber, halved grape tomatoes, and punchy red onion. This gives each bite a little crunch, a little tang, and a lot of garden-fresh goodness.

Mediterranean Accents

Marinated artichoke hearts and briny kalamata olives bring a burst of tangy, umami-rich flavor. And when topped off with chopped fresh basil and creamy mozzarella balls (or salty feta), it becomes downright irresistible.

Lemon-Dill Vinaigrette

This dressing is bright, herby, and perfect for summer. Made with lemon juice, good olive oil, minced garlic, dill, and just the right amount of seasoning, it wakes up the salad without overpowering it.

How to Make Couscous Salad

1. Make the Vinaigrette

Whisk together all vinaigrette ingredients in a small bowl. Set aside to let the flavors meld.

2. Toast and Cook Couscous

In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add the couscous and toast for 4-5 minutes, stirring often, until golden and fragrant. Add water, bring to a boil, then cover and simmer according to package directions (typically about 10 minutes). Drain and cool.

3. Prep the Salad Base

In a large bowl, combine the chickpeas, tomatoes, cucumber, onion, artichoke hearts, and olives.

4. Mix It Up

Add the cooled couscous to the veggie mix. Toss gently, then add chopped basil and half the vinaigrette. Mix again until everything is lightly coated.

5. Dress and Garnish

Drizzle the rest of the vinaigrette over the salad and toss once more. Add the mozzarella or feta and give a final stir. Taste and adjust seasoning if needed. Garnish with more basil.

Ways to Enjoy Couscous Salad

• Lunch prep: Portion it into containers for a protein-packed lunch that gets even better the next day.
• Summer dinner: Serve alongside grilled chicken, salmon, or lamb.
• Vegetarian platter: Pair with baba ganoush, hummus, and pita for a light Mediterranean spread.
• Stuffed pita: Scoop it into pita pockets for an on-the-go lunch that’s way more exciting than a sandwich.
• As a side dish: Great with kabobs, kofta, or even roast veggies.

Tools & Product Picks

These kitchen essentials make prep a breeze and upgrade your Mediterranean kitchen game:

Tool	Why It Helps
Heavy-Bottom Saucepan	Ideal for toasting couscous evenly without burning
Citrus Juicer	For squeezing every last drop from your lemon
Salad Spinner	Great for drying herbs and greens
Glass Meal Prep Containers	Perfect for storing your couscous salad and taking it on the go
High-Quality Olive Oil	Consider trying a Greek Private Reserve EVOO for authentic flavor

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Tips & FAQs

Toast That Couscous

It’s optional but makes all the difference. A quick toast in olive oil adds deep, nutty flavor.

Customize Away

Use what you have! Try bell peppers, carrots, spinach, or fresh parsley if basil isn’t handy.

Make It Ahead

Prepare it the night before—just hold the cheese and onions until serving time. Store in a sealed container for up to 4 days.

The Final Bite

This Mediterranean couscous salad is vibrant, wholesome, and endlessly customizable. Whether you’re packing lunches, prepping for a potluck, or just want something delicious and good-for-you, this recipe delivers in every way. Light but filling, easy but impressive—it’s a Mediterranean masterpiece waiting to happen on your plate.

Serve it cold, warm, or at room temp. Make it ahead or enjoy it fresh. However you serve it, this salad is sure to be a favorite all year round.

Ready to give your next salad night a serious upgrade? Grab that couscous, chop those veggies, and let’s go full Mediterranean mode!

More Bougie-On-A-Budget Combo Recipes:

• Grilled Lemon Chicken: Quick, Healthy & Delicious
• Easy Grilled Veggie Skewers – Perfect for Summer BBQs
• Fresh and Easy Caprese Salad with Balsamic Glaze
• Watermelon and Feta Bites: The Ultimate Summer Appetizer
• Refreshing Cucumber Lime Spritzer (Non-Alcoholic)

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