Mediterranean Salad

User Avatar
Member since 2012
No Video

Serves 4-6 | Prep Time 15 | Cook Time 5

Why I Love This Recipe

This is so easy to make, it's really light and refreshing, and look at the beautiful colors. It's also very versatile. You can add any chopped vegetables that you like to the couscous. Nuts and olives can also be added. I often also like to add shredded cabbage.

Ingredients You'll Need

1 cup couscous (semolina), uncooked
2 cups water
1/2 tsp. salt
1 tbsp oil
about 1/2 cup chopped fresh basil (or coriander or parsley)
about 1/2 cup sliced green onions
1 zucchini, cut in half lengthwise and then sliced thinly
2 large tomatoes, chopped rather fine
1/2 cucumber, chopped
3 rabioles, chopped rather fine or sliced (optional- you can also use 2 carrots, chopped or shredded)
1/3 cup green or red pepper, chopped
1 cup lentils or chickpeas, cooked, washed and drained (or feta cheese)
2 Tablespoons lemon juice (or more, to taste)
3 Tablespoons extra-virgin olive oil (or more, to taste)
Pinch freshly ground black pepper
Salt, to taste


Bring water to boil, along with salt and 1 tbsp oil. Add the coucous, stir and cover. Remove from heat and let sit for about 5 minutes. Fluff the couscous with a fork before you add it to the salad. You may need to gently fluff it with your fingers.

Put the couscous that has been fluffed into a large bowl and add the lemon juice and oil. Add the veggies, basil, and feta cheese. Toss well and serve immediately if you wish. But, it tastes better if it sits for at least an hour. It tastes great served the next day.

Questions, Comments & Reviews

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana