Get up to 20% off your entire TasteBook purchase + free shipping and a tote. See details here.

Mediterranean Couscous Salad

JaciJaci Cox
Rate this

Makes 4-6 servings

Makes 4-6 servings
Makes 4-6 servings


  • 1 1/4 cup water
  • 1 tsp butter
  • 1 cup uncooked couscous
  • 1 lg,ripe,tomato seeded and chopped
  • 1/2 cucumber,peeled,seeded and chopped
  • 1/4 cup minced red onion
  • 1/4 cup slivered,pitted kalamata olives
  • 1 TBSP chopped fresh mint
Save a shopping List


Bring water and butter to a boil in a medium saucepan. Stir in couscous; cover,remove from heat and let stand for 5 minutes. Fluff with a fork and chill well. Stir tomatoes,cucumber,onion,olives and mint into chilled couscous. Pour vinaigrette over salad; toss well to coat. Chill well before serving.

Lemon Vinaigrette: Whisk together 1/3 cup olive oil,1/4 cup fresh lemon juice, 1/2tsp each salt and sugar; 1/4 tsp pepper and 1 clove minced garlic.

Recipe Notes

Edit note

Cook ahead couscous

Recommended Recipes

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web