Best 2 Mediterranean Lemon Couscous Salad Recipes

Immerse yourself in a symphony of flavors with our comprehensive guide to the best Mediterranean Lemon Couscous Salad recipes! Inspired by the radiant shores of the Mediterranean, this vibrant dish tantalizes the taste buds with its zesty lemon dressing, tender couscous, and an array of colorful vegetables. Whether you seek a light and refreshing side dish for a summer gathering or a healthy main course for a weeknight meal, our diverse collection of recipes caters to every palate. Discover the secrets to crafting the perfect Mediterranean Lemon Couscous Salad, exploring variations that include grilled or roasted vegetables, aromatic herbs, and tantalizing spices. Embark on a culinary journey as we unveil the most delectable recipes, each promising an explosion of flavors and a touch of Mediterranean sunshine.

Let's cook with our recipes!

MEDITERRANEAN LEMON COUSCOUS SALAD

Mediterranean Lemon Couscous Salad image

Make and share this Mediterranean Lemon Couscous Salad recipe from Food.com.

Provided by stephanie

Categories African

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup couscous
2 tablespoons lemon juice
2 tablespoons olive oil
1/3 cup green onion
2 medium tomatoes, diced
1 cup canned red kidney beans (only if you want)
1 cup feta cheese
1/4 cup pine nuts
2 tablespoons oregano

Steps:

Cook couscous in 1 cup of water.
Cool to room temperature.
Whisk together lemon juice and olive oil.
Pour over other ingredients combining well.
Season with fresh pepper.

HEALTHY MEDITERRANEAN COUSCOUS SALAD WITH LEMON VINAIGRETTE

Healthy Mediterranean Couscous salad with lemon vinaigrette image

A delicious salad with bold Mediterranean flavors that you can make ahead of time!

Provided by Marilena Leavitt

Categories Salad

Time 20m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup pearl (or Israeli) couscous
½ cup red onion, minced
6 oz. (about ½ can) chickpeas or cannellini beans, rinsed well
3 oz. sun dried tomatoes, sliced in olive oil, with the oil
½ cup fresh parsley or fresh cilantro, chopped
¼ cup mixed olives (packed in olive oil), cut in half and drained
6 TBSP. extra virgin olive oil
--- zest and juice of one (or half) medium organic lemon
½ tsp. sea salt
¼ tsp. freshly ground pepper
1 medium garlic, finely minced (or grated with a microplane)
¼ tsp. ground coriander (optional)
2-3 oz. arugula
1-2 oz. Greek Feta cheese, crumbled

Steps:

Cook couscous in plenty of water, according to the package instructions. Once cooked, drain the water and let the couscous cool a bit then place in a large bowl.
To the bowl, add the red onion, chickpeas, sun dried tomatoes and olives.
In a separate, small bowl, mix together the olive oil, lemon zest and juice, grated garlic, sea salt, black pepper and coriander. Pour it over the couscous mixture, to taste (you might not need it all). Toss well to combine. Gently fold in the arugula, sprinkle the Feta over the salad and taste. Adjust the seasoning if necessary, and serve.

Tips:

For the best flavor, use fresh herbs like parsley, mint, and cilantro.
If you don't have preserved lemons, you can substitute 1 tablespoon of lemon zest and 1 tablespoon of lemon juice.
To make the salad ahead of time, cook the couscous and vegetables according to the instructions, then let them cool completely. Store the salad in an airtight container in the refrigerator for up to 3 days.
When you're ready to serve the salad, bring it to room temperature and toss it with the dressing.

Conclusion:

This Mediterranean lemon couscous salad is a delicious and refreshing side dish or main course. It's packed with fresh vegetables, herbs, and zesty lemon flavor. The salad is easy to make and can be prepared ahead of time, making it a great option for busy weeknights. With a combination of textures and flavors, this salad is sure to please everyone at the table.