Nothing compares to vegetable salads in summer, so I want to offer you a different option. It is prepared easily and quickly; it is delicious, aromatic, fresh, and nutritious. You can use it as a garnish with a meat dish.

Couscous salad

Total Time 40 minutes
Servings 6


For Couscous

  • 1 cup couscous
  • 1 cup water
  • 1/2 tsp salt
  • 2 tbsp olive oil


  • 100 g cherry tomatoes
  • 1 cucumber
  • 1 red bell pepper
  • 1/2 red onion
  • 100 g black olives (pitted)
  • 3-4 springs of parsley
  • 10 leaves of mint
  • 3 springs of purple basil


  • 3 tbsp extra virgin olive oil
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1-2 tsp oregano
  • to taste salt & black pepper


  • To prepare couscous, boil water with salt and olive oil, add the couscous, stir well, and turn off the heat. Cover the pot with a lid and let it stand for 5 minutes. During this time, the couscous will absorb all the liquid. Fluff the couscous with a fork and let it cool.
  • Cut vegetables and olives into small pieces, and finely chop greens. Add to cooled, puffed couscous.
  • Mix all the sauce ingredients and pour it over the salad, mixing well.
  • Refrigerate the salad for a few hours before serving, so that the flavors mix well.
    Bon Appetit!
Course: Salad

Hello, I'm Medea, an endocrinology resident and avid cook. On this website, I share everything I love – delicious recipes, travel recommendations, and articles about healthy eating.

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