Description
This vibrant Mediterranean Couscous Salad with Grilled Vegetables is a colorful, refreshing main-course salad filled with fluffy couscous, tender charred veggies, and a zesty lemon-herb dressing. Perfect for weeknight dinners, picnics, or as a make-ahead lunch, this salad is packed with flavor, nutrients, and summery Mediterranean vibes. The combination of smoky grilled vegetables and savory, tangy dressing makes this dish a delicious, healthy staple.
Ingredients
Units
Scale
Couscous Base
- 1 cup couscous
- 1 1/4 cups boiling water
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Grilled Vegetables
- 1 medium zucchini, sliced lengthwise
- 1 medium red bell pepper, seeded and quartered
- 1 small red onion, sliced into thick rings
- 1 small eggplant, sliced into rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dressing
- 3 tablespoons extra virgin olive oil
- Juice and zest of 1 lemon
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1 teaspoon honey (or maple syrup for vegan)
- Salt and pepper to taste
Mix-ins & Garnish
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese (optional, omit for vegan)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint (optional)
Instructions
- Prepare the Couscous: In a large heatproof bowl, combine the couscous, 1/2 teaspoon salt, and 2 tablespoons olive oil. Pour in the boiling water, stir, cover with a plate, and let sit for 5 minutes. Fluff with a fork to separate the grains and set aside to cool.
- Grill the Vegetables: Toss zucchini, bell pepper, red onion, and eggplant slices with 2 tablespoons olive oil, salt, and pepper. Preheat a grill pan or outdoor grill over medium-high heat. Grill the vegetables for 4–5 minutes per side or until they’re nicely charred and tender. Let them cool slightly, then chop into bite-sized pieces.
- Make the Dressing: In a small bowl, whisk together extra virgin olive oil, lemon juice and zest, minced garlic, dried oregano, honey, salt, and pepper until well combined and emulsified.
- Assemble the Salad: To the cooled couscous, add the grilled vegetables, cherry tomatoes, olives, feta cheese (if using), parsley, and mint. Pour the dressing over and toss everything gently to combine, ensuring all the ingredients are evenly coated.
- Serve: Serve the salad at room temperature or lightly chilled, garnished with extra herbs or lemon wedges if desired. This salad can be enjoyed immediately or made 1–2 days in advance for even more developed flavor.
Notes
- For a vegan salad, substitute feta with vegan feta or omit it entirely and use maple syrup in the dressing.
- You can use pearl (Israeli) couscous for a different texture, but adjust the cooking instructions accordingly.
- Feel free to swap in other vegetables like asparagus, mushrooms, or squash based on what’s in season.
- Salad can be kept refrigerated in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 6g
- Sodium: 530mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg