Mediterranean Couscous Salad


  • 1 cup (230 grams) couscous
  • 1 cup (250ml) boiling water
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (6 grams) salt
  • 2 vine-ripe tomatoes, diced
  • 1 cucumber, peeled, seeded and diced
  • 1 (14 ounce) can (400 grams) artichoke hearts, drained and chopped
  • 1 (6 ounce, drained) can (170 grams) black olives, drained and chopped
  • half a red onion, thinly sliced
  • salt and pepper
  • 3 tablespoons (45ml) extra-virgin olive oil
  • 3 tablespoons (45ml) balsamic vinegar
  • 3 tablespoons (45ml) red wine vinegar
  • 1 teaspoon (6 grams) salt
  • 1 teaspoon (6 grams) black pepper
  • ½ teaspoon (3 grams) garlic powder
  • ½ teaspoon (3 grams) dried oregano
  • ½ teaspoon (3 grams) fresh thyme, minced
  • ½ cup (75 grams) crumbled feta
  • fresh parsley, chopped


1. In a large bowl combine the couscous, olive oil, salt, and boiling water. Stir and cover tightly with plastic wrap. Set aside.

2. In a separate bowl stir together the chopped tomatoes, cucumber, artichoke, and black olives. Toss lightly with a sprinkling of salt and pepper. Just eyeball a dash and a pinch. Set the veggies to the side.

3. In a small bowl make the vinaigrette by whisking together the extra-virgin olive oil, balsamic vinegar, red wine vinegar, salt, pepper, garlic powder, dried oregano and thyme. Add the sliced red onion to the dressing, toss, cover with plastic wrap and allow to rest in the fridge for at least 10 minutes.

4. Uncover the couscous and fluff with the fork. Couscous cooks really fast so by the time you cut the veggies and make the vinaigrette it should be done. Once the couscous is fluffed, add it to the vegetables and toss it all together to evenly combine. When ready to serve and eat, toss the salad with the vinaigrette and onions. Add the crumbled feta and chopped parsley. Stir once more and serve right away. You can make the salad in advance and just cover it with plastic wrap or store it in an airtight container and place in the fridge. Will keep for up to 4 days.


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