Filled with all kinds of good-for-you ingredients, this Mediterranean Couscous Salad is as quick and easy to make as it is nutritious and delicious to eat!
You can never have too many salad recipes now, can you? This fab Mediterranean Couscous Salad is one recipe that you’ll probably want to know by heart! The good news is, it’s so easy to make, you’ll probably only need to whip it up once and then you’ll be able to replicate it at will!
Filled with loads of chickpeas, chunks of juicy tomatoes, crunchy yellow bell peppers and creamy little pearls of bocconcini, and very unpretentiously seasoned with tons of fresh basil, lemon juice, salt and pepper, this salad is super light and refreshing, yet incredibly satisfying.
Absolutely perfect in the summertime, piled right next to your favorite grilled meat, it can just as well and very easily be enjoyed any time of year, and at any time of day, too! Hey, try it for breakfast, alongside a couple of pan fried eggs, why don’t you?
Or, just enjoy it on its own, as a light vegetarian lunch or dinner…
A lot of people think that cooking couscous is ultra complicated and practically requires a degree in rocket-science or something. Nothing could be further from the truth! If you can boil water, you can make couscous.
Basically all you need to do is bring your liquid to the boil — in this case chicken broth — then as soon as it boils, dump the couscous in all at once. A ratio of 1:1 works perfectly fine, but you could go up to as much as 1.25 liquid to 1 couscous. So see? Even the measuring part isn’t totally exact science!
Once your couscous has been added, give it a quick stir, then kill the heat, put a cover on that pan and let it rest undisturbed for 5 to 10 minutes, until all the broth has been absorbed.
While your couscous is happening, you’ll have plenty of time to prep and measure the rest of the ingredients…
As soon as it’s ready, fluff the couscous with a fork to separate the grains and transfer it to a large mixing bowl.
Add the rest of the ingredients to that bowl and toss gently, until well combined.
Technically, your salad is now ready to be served, but if time permits, I strongly suggest that you put it in the fridge for a few hours to allow all those beautiful flavors to meld. Honestly, you could even afford to make the salad up to a full day ahead of time, if you wanted to.
Any leftovers will keep for up to several days, providing that they’re kept refrigerated and in an airtight container.
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Mediterranean Couscous Salad
- 1-1/2 cups chicken broth
- 1-1/2 cups couscous
- 1 can chick peas drained and rinsed well
- 7 oz mini bocconcini cut in half
- 1-1/2 cups diced fresh tomatoes
- 1 yellow bell pepper diced
- 1/4 cup chopped fresh basil leaves
- 1/4 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 1/2 tsp salt
- 1/2 tsp ground black pepper
In a small saucepan, bring the chicken broth to the boil; add the couscous all at once, stir quickly and kill the heat. Cover and let rest undisturbed for 5 to 10 minutes, until all the broth has been absorbed.
Meanwhile, prep and measure the rest of the ingredients.
- Fluff the couscous with a fork to separate the grains and transfer it to a large mixing bowl. Add the rest of the ingredients and toss gently, until well combined.
- Serve immediately or place in the fridge for a few hours to allow flavors to meld.
- This salad will keep for up to several days providing that it's kept refrigerated in an airtight container.