Mediterranean Couscous Salad

Ingredients

• 200 g (1 cup)dry couscous
• 250 mlboiling water
• 1 teaspoonvegetable stock powder or crushed stock cube
• 1 teaspoonlemon zest
• ½ teaspoonground cumin
• ½ teaspoonpaprika
• ½ teaspoongarlic powder
• 6dried apricots, chopped
• ½red onion, finely diced
• ½ (about 150 g; 1 cup diced)red pepper, diced
• 1 (about 130 g; 1 cup diced)carrot, diced
• 1 large (about 200 g; 1½ cups diced)Lebanese cucumber, diced
• 15 g (½ cup)fresh coriander, chopped
• 10 g (¼ cup)fresh mint, chopped
• 2 tablespoons (30 ml; juice of ½ lemon)lemon juice
• 1 tablespoon (15 ml)maple syrup
• 3 tablespoons (45 ml)olive oil
• 75 g (½ cup)feta, crumbled

Instructions

1. 1

   Season the couscous

   Put the dry couscous in a large bowl with the stock powder, lemon zest, cumin, paprika and garlic powder. Stir to distribute the seasonings.

2. 2

   Steam the couscous

   Pour in 250 ml boiling water and stir. Cover the bowl and leave the couscous undisturbed for 5–10 minutes, until it has absorbed the liquid. Fluff it with a fork.

3. 3

   Prepare the vegetables

   While the couscous steams, dice the red onion, red pepper, carrot and cucumber, and chop the apricots, coriander and mint.

4. 4

   Combine and finish

   Add the vegetables, herbs and apricots to the couscous. Pour over the lemon juice, olive oil and maple syrup, then mix well. Finish with the crumbled feta.

What is Mediterranean couscous salad?

Couscous is a North African staple, while feta, herbs and lemon are familiar in Greek cooking. This salad brings those influences together with vegetables and dried apricots for a mix of savoury, fresh and sweet flavours.

Here, instant couscous is steamed with spices and stock before being combined with the other ingredients. That gives the grains flavour before the dressing and vegetables are added.

Nutrition and macros by portion

The nutrition label shows one serving as written: 382 calories, 10g protein, 53g carbs, 15g fat.

Couscous and the vegetables provide most of the carbohydrates, while olive oil and feta contribute much of the fat. Feta adds some protein, but the salad is not especially protein-rich; serve it with chickpeas or grilled fish if you want a more substantial plate.

Why season the couscous first?

Spices first: stirring the cumin, paprika and garlic powder through the dry couscous helps distribute their flavour throughout the grains.

Stock and zest: the stock powder seasons the cooking liquid, while lemon zest adds fragrance without making the couscous wetter.

Getting fluffy couscous

Cover and wait: keep the bowl covered for 5–10 minutes so the couscous can absorb the boiling water. Avoid stirring it during this time.

Fluff gently: once the liquid is absorbed, use a fork to separate the grains before adding the salad ingredients.

Cutting the vegetables

Even pieces: dice the vegetables into similarly sized pieces so they mix easily with the couscous and are comfortable to eat.

Fresh herbs: chop the coriander and mint shortly before mixing them in to keep their flavour lively.

Balancing the dressing

Lemon and oil: lemon juice brings acidity, while olive oil coats the grains and vegetables. Maple syrup adds a touch of sweetness to round out the dressing.

Feta finish: crumble the feta over the salad after mixing. Its salty, creamy flavour contrasts with the fresh vegetables and sweet apricots.

What to serve with it

Serve the salad on its own for lunch, or alongside grilled vegetables, fish or chicken for a fuller meal. It also works as a side for other Mediterranean-inspired dishes.

If serving it as part of a spread, add the feta just before serving so its pieces remain distinct.

Recipe notes & tips

• Use a bowl with a lid or cover the bowl securely while the couscous steams.
• Let the couscous absorb all the water before fluffing it with a fork.
• Dice the vegetables evenly so they distribute well through the salad.
• Taste the finished salad before serving, as the stock powder and feta both add salt.
• Add the feta at the end to keep its flavour and texture distinct.

Variations

• Add chickpeas: fold in drained chickpeas for a heartier salad.
• Swap the herbs: use parsley in place of some or all of the coriander.
• Change the dried fruit: use chopped raisins instead of apricots.
• Add olives: mix in sliced olives for a saltier, savoury note.
• Adjust the spice: increase or reduce the cumin and paprika to suit your taste.

Common mistakes to avoid

• Lifting the lid too soon: keep the bowl covered for 5–10 minutes so the couscous can steam properly.
• Stirring before it absorbs: leave the couscous undisturbed while it takes up the boiling water.
• Skipping the fluffing: separate the cooked grains with a fork before adding the vegetables.
• Cutting unevenly: aim for similar-sized vegetable pieces so the salad mixes and eats evenly.
• Adding feta too early: crumble it over the salad at the end to avoid breaking it up during mixing.

How to store

Keep leftovers in an airtight container in the fridge for up to 3 days. Serve chilled or bring to room temperature; if reheating, warm gently and add a little lemon juice or olive oil if the couscous seems dry.

Frequently asked questions