Mediterranean couscous salad is an easy, healthy lunch idea that also makes a great main dish dinner! This simple salad brings together Mediterranean flavors with quick cooking couscous for fork licking goodness.
Who knew cooking could be SO easy? If you're looking for a vegetarian main or side dish that can be ready in under 10 minutes (for real), this is the recipe for you.
Mediterranean couscous is an exceptionally easy salad that makes an easy healthy lunch idea. Vegetarian lunch isn't always the easiest thing to come up with, but give this a try and I think it'll become a staple for you!
What makes this Mediterranean couscous salad special?
Unlike most mediterranean couscous salads on the internet, this one is fast and simple. There are also no raw, crunchy veggies, which might make it more approachable for kids and those new to vegetarian dishes.
Mediterranean couscous salad ingredients
- Couscous
- Pine nuts
- Sun dried tomatoes with their oil
- Spinach
- Feta
- Parsley
- Salt & pepper
- Crushed red pepper flakes
- Lemon
How to make Mediterranean couscous salad
- Bring 2 cups of water, ¼ cup julienne cut sun dried tomatoes, and ½ tablespoon sun dried tomato oil to a boil in a 2 quart saucepan (affiliate link) over high heat.
- Remove from the heat, add the couscous, stir, and cover. Let rest for 5 minutes.
- Meanwhile, toast pine nuts in a small, dry skillet over medium heat until fragrant and lightly browned, stirring or shaking the pan frequently to prevent burning.
- Fluff the couscous with a fork, then add pine nuts, spinach, salt, and pepper.
- Serve topped with feta cheese, crushed red pepper flakes, chopped parsley, and a squeeze of lemon juice.
Top tips and questions
What is couscous?
Couscous' tiny spheres are made from durum wheat semolina. It is similar to pasta, but is generally considered a slightly healthier option.
It cooks quickly by absorbing hot water and makes a delicious base for stews, side dishes, and salads. You can find couscous near the rice in the grocery store.
What does couscous taste like?
Couscous tastes like plain pasta. It's a little nutty but doesn't have a ton of flavor. It's ready and waiting for you to get creative with it and add your favorite flavors like sun dried tomatoes, parsley, and lemon.
What can I swap for the sun dried tomato oil?
If you forget to save the sun dried tomato oil or only have dry packed sun dried tomatoes, you can use good quality olive oil instead.
Does this recipe fit into the Mediterranean diet?
I don't follow any one diet and therefore don't know what fits into the commercial version of the Mediterranean diet. This Mediterranean couscous salad gets its name from the flavors used, which are inspired by North Africa, Italy, and Greece near the Mediterranean Sea.
If you are trying to follow a specific diet I recommend doing research to find out what you will need to eat on that diet.
Can I eat Mediterranean couscous salad cold?
This couscous salad recipe is delicious hot or cold. It would make a great addition to a picnic basket, or consider portioning it out into mason jars or meal prep containers!
Tips for customizing
- Add canned or roasted chickpeas for even more protein
- Leave off the feta to make it vegan
- Swap the couscous for cooked quinoa or cauliflower rice to make this gluten free
- Swap the couscous for pearl couscous
- Add roasted vegetables (cauliflower or onions would be especially delicious), olives, or bell peppers for even more flavor and nutrients
- Meat eaters can add diced cooked chicken
- Swap the fresh chopped spinach for thawed and drained frozen chopped spinach
More salad recipes
- Vegan Potluck Barley Salad
- Vegan Orzo Pasta Salad
- High Protein Fresh Vegan Salad
- Pesto Tortellini Salad
- Israeli Couscous Salad with Pistachio Pesto
- Vegan Quinoa Salad with Balsamic Tofu
- Cilantro Broccoli Slaw with Peanut Dressing
- Warm Kale and Quinoa Salad
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Mediterranean Couscous Salad
Ingredients
- 2 cups water
- ¼ cup julienne cut sun dried tomatoes in oil, drained and ½ tablespoon oil reserved
- 10 ounces couscous
- ⅓ cup pine nuts
- 1 cup spinach, chopped
- 1 teaspoon coarse kosher salt
- ½ teaspoon freshly cracked black pepper
- Crushed red pepper flakes
- Fresh parsley, finely chopped
- Feta cheese
- Fresh squeezed lemon juice
Instructions
- Bring 2 cups water, sun dried tomatoes, and ½ tablespoon sun dried tomato oil to a boil in a 2 quart saucepan over high heat.
- Remove from the heat, add the couscous, stir, and cover. Let rest 5 minutes.
- Meanwhile, toast pine nuts in a small, dry skillet over medium heat until fragrant and lightly browned, stirring or shaking the pan frequently.
- Fluff the couscous with a fork, then add pine nuts, spinach, salt, and pepper. Stir until the spinach begins to wilt.
- Serve topped with crushed red pepper flakes, chopped parsley, feta cheese, and a squeeze of lemon juice.
Notes
Tips for customizing
- Add canned or roasted chickpeas for even more protein
- Leave off the feta to make it vegan
- Swap the couscous for cooked quinoa or cauliflower rice to make this gluten free
- Swap the couscous for pearl couscous
- Add roasted vegetables (cauliflower or onions would be especially delicious), olives, or bell peppers for even more flavor and nutrients
- Meat eaters can add diced cooked chicken
- Swap the fresh chopped spinach for thawed and drained frozen chopped spinach
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