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Sweet Peas and Saffron
meal prep recipes for busy people
Home Meal Type Salad
30 minutes minutes
Nut FreeNut FreeVegetarianVegetarian
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By: Denise Bustard4 Comments
Posted: 6/28/22Updated: 6/28/22
This post may contain affiliate links. Please read our disclosure policy.
This summer couscous salad is loaded with tomatoes, bell peppers, cucumber, red onion, feta cheese, mint, and Israeli couscous. A delicious and light vegetarian meal to enjoy all summer long!
From to kale barley salad and this summer couscous salad - there's nothing quite like a hearty and veggie-packed salad during spring and summer.
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This Israeli couscous salad is loaded with tomatoes, cucumbers, bell peppers, red onions, and fresh mint. Sprinkle some feta cheese on top and toss it all up with a honey lemon vinaigrette and you have got the perfect summer salad to go with your grilled protein of choice!
The flavor of the briny feta, along with the sweet and tangy honey lemon vinaigrette, plus the chewy Israeli (aka: pearl) couscous makes for the perfect texture and flavors!
Reasons you'll love this recipe
- the mint adds so much fresh flavor, along with the crunchy veggies, salty feta, and chewy couscous
- it's simple, healthy, and ready in 30 minutes
- it's perfect for your next summer barbecue or picnic!
Ingredient notes
- couscous - this recipe uses pearl couscous (or Israeli couscous) for this salad. They are larger than normal couscous and can be found with the rice or pasta, or possibly in the ethnic foods section. For this recipe, we cook our couscous in chicken stock for extra flavor!
- veggies - tomatoes, cucumbers, bell peppers, and red onions. You can add in your favorite veggie, this salad would work great with grilled zucchini!
- dressing - a spin-off our favorite white wine vinaigrette recipe with the addition of lemon juice and lemon zest!
step by step directions
Cook couscous
Combine the couscous, stock, and salt in a medium pot. Bring to a boil, cover, and cook for 10 minutes, or until all water has absorbed into the couscous.
Run couscous under cold water and set aside to cool completely.
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Vinaigrette
Shake up all ingredients for the vinaigrette including olive oil, white wine vinegar, honey, dijon, lemon juice, lemon zest, salt, and pepper.
Assemble
Toss the cooled cooked and cooled couscous with the vinaigrette and all remaining ingredients.
FAQ
I can't find Israeli couscous. Can I use something else for this summer couscous salad recipe?
Sure! Use regular couscous, quinoa, or barley! Or you can leave it out and make this a veggie salad.
Can I make this salad recipe ahead of time?
Unfortunately, summer couscous salad does not keep well. Since the mint really won't keep and the veggies get slimy a few hours after tossing in the vinaigrette, this salad just won't work for meal prep. That being said you can pre-cook the couscous and shake up the vinaigrette up to 4 days ahead.
Can I turn this salad into a meal?
Absolutely! Add some chicken or salmon on the side to increase your portion size and protein. For a vegetarian option, you could add chickpeas!
Serve it with
This salad goes so well with a number of dishes! Here's what we like to serve it with:
- Perfect baked chicken breast
- Herb crusted broiled salmon
- Grilled pita or naan bread with our super speedy tzatziki sauce
- Add in some of Instant Pot chickpeas for a vegetarian protein
Storage + Meal Prep
This salad does not keep well, however, the couscous and vinaigrette may be prepared up to 4 days ahead. Store separately in air-tight containers in the fridge.
More summer salad recipes
- Caprese chicken quinoa salad
- Kale chicken pasta salad
- 10 Minute crunchy rainbow Thai salad
- Strawberry spinach salad
- Spinach pear, gouda salad with hazelnuts
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Summer Couscous Salad
5 from 15 votesPrep Time: 20 minutes mins
Cook Time: 10 minutes mins
Total Time: 30 minutes mins
Print Rate
This summer couscous salad is loaded with tomatoes, bell peppers, cucumber, red onion, feta cheese, mint, and Israeli couscous. A delicious and light vegetarian meal to enjoy all summer long!
6 servings
Ingredients
Couscous
- 1 cup Israeli couscous sometimes called pearl couscous
- 1 ¾ cups stock or broth
- 1 pinch salt
Vinaigrette
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon honey or maple syrup
- ¼ teaspoon djion
- 1 teaspoon lemon juice
- zest of 1 lemon
- salt & pepper
Salad
- 1 large bell pepper chopped; or 2 small
- 1 ½ cups cherry tomatoes cut in half
- 1 long english cucumber chopped
- ¼ red onion finely chopped
- ½ cup fresh mint chopped & loosely packed
- ½ cup feta cheese crumbled
Instructions
Cook Couscous - Combine the couscous, stock, and salt in a medium pot. Bring to a boil, cover, and cook for 10 minutes, or until all water has absorbed into the couscous. Run couscous under cold water and set aside to cool completely.
Vinaigrette - Shake up all ingredients for the vinaigrette including olive oil, white wine vinegar, honey, dijon, lemon juice, lemon zest, salt, and pepper.
Assemble - Toss the cooled cooked and cooled couscous with the vinaigrette and all remaining ingredients.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Tips:
Storage
This salad does not keep well, however, the couscous and vinaigrette may be prepared up to 4 days ahead.
Nutrition Information
Serving: 1/6 of batch, Calories: 236kcal, Carbohydrates: 27g, Protein: 8g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 185mg, Potassium: 274mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1050IU, Vitamin C: 37.3mg, Calcium: 89mg, Iron: 1.1mg
Author: Denise Bustard
Course: Salad
Cuisine: Mediterranean
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Meet Denise Bustard
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
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Reader Interactions
5 from 15 votes (14 ratings without comment)
Leave a Comment
Bec says
I’ve made this about 5 times now and it always gets requested for family gatherings. Love it!Reply
Jasmine @ Sweet Peas & Saffron says
Hi Bec, awe so glad to hear that both you + the whole family enjoyed it! Thanks for taking the time to come back to leave a rating and review!
Reply
Janet says
Made this tonight! I hope it holds until Saturday!looks great!
Reply
Jasmine @ Sweet Peas & Saffron says
Hi Janet, I hope you enjoy! Thank you so much for taking the time to come back and leave a review!
Reply
