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A close-up overhead shot of a Mediterranean couscous salad in a white meal prep container, featuring pearl couscous, red and yellow cherry tomatoes, diced cucumbers, chickpeas, red onion, and crumbled feta cheese topped with fresh herbs.

Mediterranean Couscous Salad Meal Prep

A fresh and healthy Mediterranean-style couscous salad loaded with vegetables, chickpeas, herbs, and feta, tossed in a bright lemon-olive oil dressing. Ideal for make-ahead lunches and meal prep.
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Prep Time 20 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups couscous
  • 1 1/2 cups vegetable broth boiling
  • 1 cup cherry tomatoes halved
  • 1 large cucumber diced
  • 1/3 cup red onion finely chopped
  • 1/2 cup Kalamata olives sliced
  • 1/2 cup chickpeas cooked and drained
  • 1/3 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh mint chopped
Dressing
  • 1/4 cup extra virgin olive oil
  • 1 large lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • salt to taste
  • black pepper to taste

Equipment

  • Heatproof Bowl
  • Mixing Bowl

Method
 

  1. Place the couscous in a large heatproof bowl.
  2. Pour boiling vegetable broth over the couscous, cover, and let sit for 5 minutes.
  3. Fluff the couscous with a fork and allow it to cool slightly.
  4. Add tomatoes, cucumber, red onion, olives, chickpeas, feta, parsley, and mint.
  5. Whisk together olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper.
  6. Pour the dressing over the couscous and toss gently to combine.
  7. Taste and adjust seasoning as needed.
  8. Divide into airtight containers and refrigerate for at least 30 minutes before serving.

Notes

This salad keeps well for up to 4 days in the refrigerator. For best texture, give it a quick toss before serving.