Mediterranean Couscous Salad with Grilled Vegetables Recipe

If you’re dreaming of your next sun-soaked meal, the Mediterranean Couscous Salad with Grilled Vegetables brings that vacation vibe right to your kitchen. This dish combines pillowy couscous with a rainbow of smokey, caramelized veggies and a zippy olive oil dressing—a truly vibrant celebration on your plate. It’s fresh and filling while still incredibly light, making it just as perfect for an easy weeknight dinner as it is for a picnic spread or festive barbecue. Few recipes capture the magic of the Mediterranean quite like this colorful, texture-packed salad!

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Ingredients You’ll Need

When it comes to this salad, you only need a handful of ingredients to unlock a world of flavor. Each one plays a key role—imparting an irresistible blend of crunch, tang, and savory char that makes the Mediterranean Couscous Salad with Grilled Vegetables so memorable.

• Couscous: Instant couscous fluffs up quickly and soaks up the rich flavors of the dressing and grilled veggies—choose regular or whole wheat for more fiber.
• Red bell pepper: Sweet and juicy, grilling brings out its natural sugars and gorgeous color.
• Zucchini: This mild squash grills beautifully, picking up just a hint of smokey char.
• Red onion: The sharpness softens with grilling, turning mellow and wonderfully aromatic.
• Cherry tomatoes: Quick to blister and burst on the grill, they add an irresistible juicy pop.
• Olive oil: Use a generous pour of quality extra virgin olive oil, both for grilling and your lemony dressing.
• Lemon juice: Freshly squeezed lemon juice adds a sunny, zesty brightness.
• Feta cheese: Creamy, salty crumbles bring unmistakable Mediterranean flair.
• Fresh parsley: Chopped flat-leaf parsley adds freshness and a splash of leafy green.
• Salt and black pepper: Essential for seasoning every layer perfectly.
• Optional extras: Kalamata olives, crumbled goat cheese, or a sprinkle of toasted pine nuts if you like to mix things up!

How to Make Mediterranean Couscous Salad with Grilled Vegetables

Step 1: Prepare the Couscous

Start by measuring out your couscous and placing it into a large, heat-proof bowl. Bring water to a boil (refer to package instructions for the amount), then pour it over the couscous along with a drizzle of olive oil and a pinch of salt. Cover the bowl and let it sit undisturbed for about 5 minutes. When it’s ready, gently fluff the couscous with a fork until light and airy. Set it aside to cool—it’s best for the salad when it’s completely at room temperature.

Step 2: Grill the Vegetables

While the couscous is cooling, heat up your grill or a stovetop grill pan. Brush the sliced red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil on all sides, then sprinkle them lightly with salt and pepper. Grill the vegetables over medium-high heat, turning occasionally, until they develop beautiful grill marks and are tender but not mushy—usually about 3 to 5 minutes per side. Let the veggies cool slightly before cutting them into bite-sized pieces.

Step 3: Make the Lemon-Olive Oil Dressing

In a small bowl, whisk together fresh lemon juice, more olive oil, a pinch of salt, and black pepper. Taste and adjust seasoning to your liking. The dressing should be lively—tangy enough to brighten every bite, but rich from the olive oil so it gently coats every grain of couscous.

Step 4: Assemble the Mediterranean Couscous Salad with Grilled Vegetables

Combine the cooled couscous, chopped grilled vegetables, and half the chopped parsley in a large mixing bowl. Pour the dressing over everything and toss gently to combine, making sure every ingredient is lovingly coated. Top with crumbled feta cheese and the rest of the parsley. If you’re in the mood, fold in some Kalamata olives or toasted pine nuts at this stage for extra zing and crunch.

Step 5: Chill and Serve

While you can serve this salad immediately, it only gets better with a brief chill in the fridge—30 minutes is ideal. This gives all those magical flavors a chance to meld. When you’re ready to eat, give the salad a final toss and taste for seasoning before transferring to your favorite serving bowl.

How to Serve Mediterranean Couscous Salad with Grilled Vegetables

Garnishes

Finish the Mediterranean Couscous Salad with Grilled Vegetables with a sprinkle of extra feta, a handful of fresh parsley, or a twist of fresh cracked black pepper. For a little extra flair, a drizzle of fruity olive oil or a scattering of lemon zest right before serving will take it over the top, both visually and in flavor.

Side Dishes

This salad is a standout on its own, but it also plays beautifully with other Mediterranean-inspired dishes. Serve it alongside grilled chicken, garlicky shrimp skewers, warm pita bread, or a tray of creamy hummus and crisp veggies. It’s a wonderful addition to summer barbecues or as a light lunch with some crusty bread.

Creative Ways to Present

If you’re entertaining, spoon the Mediterranean Couscous Salad with Grilled Vegetables into hollowed-out bell peppers for individual portions. It’s also lovely mounded onto a bed of arugula or baby spinach for extra greens. Or try layering it in a Mason jar for a picnic-ready, portable lunch that looks as enticing as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftover Mediterranean Couscous Salad with Grilled Vegetables keeps exceptionally well in an airtight container in the refrigerator for up to 3 days. Make sure it’s cooled completely before sealing, and stir in a squeeze of fresh lemon or an extra dash of olive oil before serving to refresh the flavors.

Freezing

While couscous can be frozen on its own, this particular salad fares best fresh. The grilled vegetables and feta cheese can become watery or lose their appealing texture after freezing. If you do need to freeze, omit the cheese and tomatoes, and add them fresh after thawing.

Reheating

This salad truly shines when served cold or at room temperature, so reheating isn’t necessary. If you prefer it slightly warm, let it rest out of the fridge for about 30 minutes before serving. If you must reheat, do so gently in a skillet over low heat just until barely warm.

FAQs

Can I use pearl couscous instead of regular couscous?

Absolutely! Pearl couscous (also called Israeli couscous) adds a satisfying chew to the Mediterranean Couscous Salad with Grilled Vegetables. Just be sure to cook it according to package instructions, then cool before adding to your salad.

Can this salad be made vegan?

Yes! Simply skip the feta cheese or substitute with your favorite plant-based cheese option. The salad is naturally dairy-free and vegan otherwise, packed with plant-based goodness.

Which vegetables work best for grilling?

You’re only limited by your imagination. Bell peppers, zucchini, red onions, and cherry tomatoes are classic, but eggplant, asparagus, or even mushrooms are wonderful in a Mediterranean Couscous Salad with Grilled Vegetables. Use what you have and love.

Can I make the couscous a day ahead?

Definitely. Preparing the couscous in advance is a great time-saver. Just fluff it and let it cool completely before storing in the fridge. You can assemble the salad the next day for even deeper flavor.

What’s the best way to transport this salad for gatherings?

This salad travels beautifully! Pack it in a large container with a tight lid, and keep the dressing on the side if traveling longer distances. Give it a good toss before serving for ultimate freshness.

Final Thoughts

This Mediterranean Couscous Salad with Grilled Vegetables truly is summer in a bowl—bright, wholesome, and bursting with flavor. Whether you’re feeding a hungry crowd or just yourself, I can’t recommend it highly enough. Let this become one of your table’s all-stars—you’ll be making it on repeat!

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