Mediterranean Couscous Salad
This bright and healthy mediterranean couscous salad is excellent for dinner or parties! Packed with roasted veggies, crunchy walnuts and a dreamy lemon dressing, you can make it entirely in advance. Vegetarian with dairy free / vegan options.
Let’s continue the Easter recipe train, shall we? With this greek inspired couscous salad!
Which, um, I’m not really sure why I consider Easter food. Other than the fact that it’s spring-y and fun and would make a most excellent side dish on the holiday.
Me on the other hand? I personally have been eating this as my dinner the last few weeks.
So, this is one of those dishes that I think can really have so many uses.
It works as a side dish. It works as dinner (served with a protein of choice). OR it’s also fantastic at room temperature (making it a great option for lunch).
Win to the win, am I right?
How To Make Mediterranean Couscous Salad
Now, the salad itself is quite simple to pull together.
First, we roast up a bunch of different veggies.
While those are in the oven, we’ll cook up the couscous (which cooks in no time flat – one of my favorite reasons to use it).
Finally, we mix it all together with some salty feta (or olives), crunchy walnuts and a bright and cheery lemon-y dressing.
It’s healthy and filling and oh so tasty.
Additional Couscous Recipes You Might Enjoy:
- Vegan Couscous Salad
- Mexican Couscous Salad
- Roasted Vegetable Soup with Couscous
- Vegetarian Greek Stuffed Peppers
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the salad:
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 medium zucchini, chopped
- 4 cups cubed (½ inch) eggplant*
- 3 tablespoons olive oil
- 3 large cloves garlic, minced
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
- 1 ¼ cups water
- 1 cup uncooked whole wheat couscous
- ½ cup crumbled feta cheese**
- ¼ cup raw walnuts, chopped
For the dressing:
- zest of one medium lemon
- 1 tablespoon lemon juice
- ¼ cup olive oil
- 1 tablespoon honey***
- 1 tablespoon dijon mustard
- ¼ teaspoon fine sea salt
- pinch of pepper
- fresh chopped parsley or basil, for garnish
For the salad:
- Preheat the oven to 400ºF.
- Add the onion, pepper, zucchini and eggplant to a large rimmed baking sheet. Drizzle with the olive oil, then sprinkle with the garlic, salt and pepper. Toss to combine then spread in an even layer.
- Bake for about 15 to 20 minutes, stirring once halfway through, until tender. Remove from the oven and let cool for about 5 minutes.
- Meanwhile, add the water to a small saucepan. Bring to a boil then stir in the couscous. Cover, remove from the heat and let sit for 5 minutes.
- Fluff the couscous with a fork, then add to a large bowl along with the feta and walnuts.
- Add the cooled veggies to the large bowl and toss to combine.
For the dressing:
- Add the lemon zest, lemon juice, olive oil, honey, mustard, salt and pepper to a small bowl. Whisk vigorously until well combined.
- Pour the dressing into the bowl with the couscous and toss until combined. Garnish with the fresh parsley or basil.
*You’ll get the 4 cups from 1 small to medium eggplant.
**To keep this dairy free / vegan - omit the feta cheese and add sliced pitted olives to taste.
***To keep this vegan - use pure maple syrup instead of the honey.
The salad keeps well fully assembled in the fridge for several days.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 8mgSodium: 342mgCarbohydrates: 21gFiber: 3gSugar: 6gProtein: 5g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.