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Mediterranean couscous salad in a bowl.
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Mediterranean Couscous Salad

Tossed in balsamic vinaigrette, this easy Mediterranean couscous salad has chickpeas, sun-dried tomatoes, kalamata olives, feta and baby spinach.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salads
Cuisine: Mediterranean
Servings: 4
Author: Paige Adams

Ingredients

For couscous

  • 1 tablespoon olive oil
  • 3/4 cup pearl couscous
  • 1 cup + 1 tablespoon water

For vinaigrette

  • 1 garlic clove, minced
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 1/4 cup olive oil

For salad

  • 15 ounce can chickpeas, drained and rinsed
  • 1/3 cup chopped pitted kalamata olives
  • 1/3 cup chopped sun dried tomatoes, oil drained
  • 1/4 cup finely diced red onions
  • 2 hard-boiled eggs, grated
  • 1 cup baby spinach
  • 1/4 cup crumbled feta
  • 1 tablespoon chopped parsley

Instructions

  • For the couscous, heat 1 tablespoon olive oil in a large saucepan over medium heat. Toast the couscous stirring until it's golden, about 2-3 minutes. Add the water and bring to a boil. Reduce heat to low, cover and simmer until the couscous is tender and most of the water has been absorbed, about 10 minutes. Pour it into a strainer and rinse with cold water. Then transfer it to a large bowl.
  • To make the vinaigrette, whisk the garlic, mustard, salt, pepper, balsamic vinegar and 1/4 cup olive oil in a large bowl.
  • Stir half the vinaigrette with the couscous.
  • Fold the chickpeas, olives, sun dried tomatoes, red onions, eggs, spinach, feta and parsley, drizzling in more dressing as desired.

Notes

You can use farro or brown rice instead of couscous. Rice will make this recipe gluten free.
Grate the hard-boiled eggs using the big holes of a box grater or finely chop them.
The couscous and vinaigrette can be made up to 3 days in advance. Store them in separate airtight containers in the refrigerator. Let them sit out at room temperature for 15 minutes before assembling the salad.
You can store leftovers in the fridge up to 4 days.

Nutrition

Calories: 481kcal | Carbohydrates: 46g | Protein: 15g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 102mg | Sodium: 981mg | Potassium: 473mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1139IU | Vitamin C: 14mg | Calcium: 133mg | Iron: 3mg