Introduction
Warm sunshine on your back, a light breeze, and a bright bowl filled with tiny pearls of couscous, crisp vegetables, and a zippy lemon herb dressing. This salad is quick to build, easy to carry, and sturdy enough to anchor a work‑day lunch or outdoor supper.
The Couscous Story
Couscous is quick‑cooking semolina shaped into tiny balls. When toasted first, it holds its shape and picks up a gentle nut flavor. Paired with protein‑rich chickpeas and colorful produce, it turns a simple grain into a balanced dish.
Star Ingredients
Pearl couscous gives bite. Chickpeas add protein and fiber. Cucumber and sweet bell pepper bring crunch. A bright lemon herb dressing ties it all together.
Method That Matters
Toasting the couscous before simmering protects texture. Cooling the grain fully keeps herbs bright. Layering wet ingredients last stops sogginess in meal‑prep boxes.
Mediterranean Couscous Salad with Chickpeas & Lemon Herbs
Description
Pearl couscous mixed with chickpeas, fresh vegetables, and a bold lemon herb dressing. Great hot or cold.
Ingredients for Mediterranean Couscous Salad
Instructions
Preparation of Ingredients
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Gather Your Items
Measure couscous, open and rinse chickpeas, chop all vegetables, and juice the lemon.
Having everything ready speeds cooking. -
Cook the Couscous
Place couscous in a dry saucepan over medium heat. Stir three minutes until lightly golden, then add 1‑1/4 cups boiling water and the salt. Cover, reduce heat, and simmer eight minutes until liquid is gone. Fluff with fork and spread on a tray to cool.
Cooling stops carry‑over heat that could wilt herbs. -
Mix the Dressing
In a small jar combine olive oil, lemon juice, zest, minced garlic, oregano, and pepper. Shake until milky.
A tight‑lidded jar makes fast dressing with no bowl to wash. -
Combine Vegetables and Chickpeas
In a large bowl add cooled couscous, chickpeas, cucumber, bell pepper, tomatoes, parsley, and green onion.
Make sure couscous is room temperature to keep greens bright. -
Add Dressing and Toss
Pour dressing over salad and toss until every grain glistens. Sprinkle feta on top if using.
Add feta last so it keeps its shape. -
Chill or Serve
Serve right away, or cover and chill for up to two days. Fluff again before eating.
Flavors deepen after one hour in the fridge.
Note
Toasting the couscous prevents clumping.
Dry chickpeas and vegetables help the salad stay fresh.
Lemon zest lifts flavor without extra liquid.
Salad keeps two days in an airtight box; stir before serving.
