Couscous you Literally Can´t Resist | Mediterranean Couscous Salad
This Mediterranean Couscous Salad is packed with so many great flavors, it´s easy to make and comes together in under 30 minutes. You can serve it at room temperature or even add it into the fridge and serve cold. Either way, the flavors of this dish are mind-blowing good.
My favorite part about this recipe, is that it´s made with simple everyday ingredients, there´s no fuss to put it together and it´s very healthy you. Truly a dish, that fills your body with so much goodness.
The secret to this recipe, is cooking the couscous in vegetable broth instead of water. This gives the couscous a whole new dimension of flavor. I used a homemade vegetable broth, but you can always use the store-bought stuff. Or even use water with a vegetable bouillon cube.
TIPS & TRICKS to Make this Recipe: I used regular medium grain couscous. But you can also use whole wheat couscous if you like. To cook the couscous, you bring the liquid to a boil, then you add in the couscous, give it a quick mix, place a lid on the pan and turn off the heat. Then let it sit for exactly 5 minutes. Remove the lid and fluff up the couscous with a fork. It doesn´t get any easier.
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Watch the Video Below on How to Make this Mediterranean Couscous Salad
Mediterranean Couscous Salad
- 1 1/2 cups vegetable broth 355 ml
- 1 1/2 cups couscous 260 grams
- 1/2 cup canned chickpeas 90 grams
- 1/2 red onion
- 1/2 english cucumber
- 10 cherry tomatoes
- 10 black pitted olives
- 2 tbsp finely chopped parsley 8 grams
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 tbsp fresh lemon juice 8 ml
- 1 clove garlic
- 1 tsp dried oregano 1 gram
- 1 avocado
- sea salt & black pepper
Add 1 1/2 cups vegetable broth into a sauce pan and heat with a high heat, once it comes to a boil add in 1 1/2 cups couscous, give it a quick mix, place a lid on the sauce pan and turn off the heat
Meanwhile make the dressing, add 2 tbsp extra virgin olive oil into a bowl, along with 1/2 tbsp lemon juice, finely grate in 1 clove of garlic, add 1 tsp dried oregano and lightly season with sea salt & black pepper, whisk together until well mixed
After the letting the couscous sit for exactly 5 minutes, remove the lid, using a fork fluff up the couscous to seperate the grains, transfer the couscous into a large bowl, pour in the dressing and gently mix together until well mixed
Add in 1/2 cup canned chickpeas (drained & rinsed) into the couscous, along with 1/2 red onion finely diced, 1/2 English cucumber roughly chopped, 10 cherry tomatoes cut in half, 10 black pitted olives thinly sliced, 2 tbsp finely chopped parsley and season with sea salt & black pepper, gently mix together until well mixed
Transfer the couscous salad into a large serving dish, garnish with thinly sliced avocado slices, enjoy!
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