Mediterranean Couscous Salad

Mediterranean Couscous Salad

Oh my gosh, this couscous salad might be one of my favorite savory recipes I have posted to date! I am literally obsessed with this recipe and I know I am going to be making this very often in the near future. I love this recipe because it is so simple and definitely something I am going to be making when I am at college. This is also a dorm friendly meal because all you need is a stove top or a hot plate to make this.

 I made a big batch of this as a part of my dinner one night, and then for the next few days I continued to add it to my salads and oh my goodness it was such a game changer. I loved adding this to my salad because it is already packed with veggies so I really just had to add this on top of a bed of lettuce and add some protein and I was good to go. I think one of my favorite salads from this week was lacinato kale (dinosaur kale) massaged with some vinegar, olive oil, avocado, salt and pepper topped with a big scoop of this couscous salad and some grilled shrimp. I was in love with that salad, so much so that I made pretty much the same exact variation almost every single day last week and didn’t get sick of it for one second. 

You can use this couscous salad recipe as a side dish for dinner (maybe a mediterranean dinner- it would pair great with my falafel recipe that is on my sight!), or as a side dish at a BBQ, because this is best served cold. Also it is very different from other pasta salads, so it is a nice change. You could also make some grilled chicken or any other kind of protein and chop it up right into the couscous and you can make a whole meal out of it! You have the veggies, the carbs, and the protein so you are all set. However you decide to serve this I am sure it will be amazing. It is so simple to make and is really so delicious. I am already planning on going back to the store so I can fully stock up on Israeli pearl couscous. I got mine at Trader Joe’s, a whole box I believe was only $1.99 which is great because you only need a few veggies and some pantry staples. Add that to the list of reasons why you should make this recipe: it is extremely budget friendly as well. 


  • 1 box of Trader Joe’s Israeli Pearl couscous 
  • Half of a large red onion
  • Half of a cucumber
  • Big handful of sliced tomatoes (you can use any type of tomatoes you want, but I used grape tomatoes)
  • Juice of 1 lemon 
  • Big splash of red wine vinegar (this is based on your preference- you can start with just a splash and add more later)
  • Hefty sprinkle of salt and pepper
  • Lighter sprinkle of thyme and oregano 


  1. Cook the couscous based on package directions (first you are going to have to toast it and then boil it)
  2. While the couscous is cooking, chop up your tomatoes, cucumber, and red onion
  3. Once the couscous is done cooking, add it to a large mixing bowl
  4. Add the veggies to the bowl, along with the lemon juice, red wine vinegar, and the seasonings and stir