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Mediterranean Couscous Salad with vinaigrette

Mediterranean Couscous Salad

  • Total Time: 30 min
  • Yield: 8 servings 1x


  • 2 Cups Chicken Broth (or water)
  • 2 Cups Couscous
  • 3 Tablespoons Olive oil
  • 1 Cup Cherry Tomatos, cut in half
  • 1 Cup English Cucumber, diced
  • 1 Red Bell Pepper, diced
  • 2 Shallots, diced
  • ½ Cup Kalamata Olives, cut in half
  • ½ Cup Feta Cheese
  • ¼ Cup Chopped Parsley
  • Salt and pepper to taste

For the Dressing:

  • 1 teaspoon each Oregano, Thyme and Basil
  • 2 Tablespoons Lemon juice
  • 2 Tablespoons White wine vinegar
  • 2 Tablespoons Dijon mustard
  • 1/4 Cup Extra-virgin olive oil


  1. Add the chicken broth (or water + 1/2 teaspoon salt) to a medium saucepan, bring to a boil. Once the water is boiling, turn off the heat and add the couscous. Cover and let it sit for 5 minutes. After 5 minutes, fluff the couscous with a fork. Place the couscous in a bowl and allow it to cool by placing it in the refrigerator.  
  2. In a large salad bowl, add all the diced and chopped ingredients for the salad. Add the cooled couscous. Set aside.
  3. Whisk the ingredients for the dressing in a medium bowl vigorously until emulsified.  
  4. Pour the dressing on top of the couscous salad, and mix well to combine all the ingredients.

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