March 14, 2016

Mediterranean Couscous Salad

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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.

A white bowl filled with Mediterranean Couscous Salad with a silver spoon to the side.

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?

A glass bowl filled with couscous, roasted veggies, feta, walnuts and herbs.

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.

Two white bowls filled with Greek Couscous Salad.

Additional Couscous Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

A bright and healthy mediterranean couscous salad recipe filled with roasted veggies, salty feta and a lemon dressing! A perfect main or side dish!

Mediterranean Couscous Salad

Yield: about 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

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.

Ingredients

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

Instructions

For the salad:

  1. Preheat the oven to 400ºF.
  2. 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.
  3. Bake for about 15 to 20 minutes, stirring once halfway through, until tender. Remove from the oven and let cool for about 5 minutes.
  4. 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.
  5. Fluff the couscous with a fork, then add to a large bowl along with the feta and walnuts.
  6. Add the cooled veggies to the large bowl and toss to combine.

For the dressing:

  1. Add the lemon zest, lemon juice, olive oil, honey, mustard, salt and pepper to a small bowl. Whisk vigorously until well combined.
  2. Pour the dressing into the bowl with the couscous and toss until combined. Garnish with the fresh parsley or basil.

Notes

*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.

© Ashley / Cook Nourish Bliss
Cuisine: Mediterranean / Category: Side Dish
Dairy Free, Easter, Lunch, Main Dish, Meatless, Recipes (ALL), Salad, Seasonal, Side Dish, Soy Free, Vegan, Vegetarian, Weeknight
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