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Mediterranean Couscous Salad ~ plain old pasta salad mixes it up with a zesty tabbouleh and a glossy pearl couscous. No mayo need apply.

Total time

0 minutes




Sides, Lunch


  • 1 cup pearl or Israeli couscous (this one has larger grains)
  • 2 tbsp extra virgin olive oil
  • juice of lemons
  • ½ tsp ground sea salt
  • freshly cracked black pepper
  • 1 cup finely chopped baby cucumber (or any thin skinned cucumber like Persian or English)
  • 1 cup baby tomatoes, halved or quartered depending on their size
  • ¼ red onion (minced)
  • ½ cup parsley (finely minced)
  • ¼ cup fresh mint (finely chopped)
  • ⅓ cup feta cheese
  • ⅓ cup roasted pine nuts (optional)
  • ⅓ cup kalamata olives (optional)


  1. Cook the couscous according to the package instructions. Usually it simmers, covered, in 1 1/4 cups boiling water for about 8 to 10 minutes until the water is absorbed.
  2. Put the hot couscous in a bowl and add the olive oil, lemon, sea salt and pepper. Give it a toss to combine and set aside.
  3. Add the vegetables, parsley and mint to the couscous and toss well. Taste for seasoning and refrigerate the salad for at least a couple of hours to chill thoroughly.
  4. Sprinkle in the feta, and the pine nuts and olives if using, when you are ready to serve.
  5. View the recipe instructions at The View From the Great Island

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