This Mediterranean couscous salad is light, refreshing, and satisfying all at once. I combine pearl couscous with chickpeas, fresh vegetables, herbs, and a bright lemon-dill vinaigrette to create a dish that works perfectly as a hearty salad, lunch, or light dinner. It’s colorful, nutritious, and versatile enough to fit almost any occasion.

Why You’ll Love This Recipe

I love this couscous salad because it comes together quickly while still feeling wholesome and satisfying. The nutty, chewy texture of pearl couscous pairs beautifully with crisp cucumbers, juicy tomatoes, and briny olives. The chickpeas add plant-based protein, while artichokes and basil bring extra Mediterranean flair. I find the lemon-dill vinaigrette ties everything together with a fresh and zippy flavor. Another reason I enjoy this dish is that it tastes even better the next day, making it a great make-ahead option for busy weeks or gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the lemon-dill vinaigrette:

• Juice of 1 large lemon

• 1/3 cup extra virgin olive oil

• 1 teaspoon dill weed (fresh or dried)

• 1 to 2 garlic cloves, minced

• Salt and black pepper

For the salad:

• 2 cups pearl couscous

• 2 tablespoons olive oil (for toasting)

• 3 cups boiling water (or package directions)

• 2 cups grape tomatoes, halved

• 1/3 cup finely chopped red onion

• 1/2 English cucumber, finely chopped

• 1 can (15 oz) chickpeas, rinsed and drained

• 1 can (14 oz) artichoke hearts, roughly chopped

• 1/2 cup pitted Kalamata olives

• 15–20 fresh basil leaves, torn or chopped (plus more for garnish)

• 3 oz baby mozzarella balls (or feta cheese), optional

Directions

1. To make the vinaigrette, whisk together lemon juice, olive oil, dill, garlic, salt, and pepper. Set aside.

2. In a medium pot, heat olive oil and sauté the pearl couscous until lightly golden. Add boiling water and cook according to package instructions. Drain and let cool.

3. In a large bowl, combine tomatoes, onion, cucumber, chickpeas, artichokes, and olives. Add couscous and basil, then toss gently.

4. Whisk the vinaigrette again and pour over the salad. Mix well and taste to adjust seasoning.

5. Stir in mozzarella (or feta, if using) and garnish with extra basil before serving.

Servings and timing

This recipe serves about 6 people. Preparation takes around 15 minutes, and cooking the couscous adds about 10 minutes, so I usually have this ready in 25 minutes.

Variations

I sometimes switch the cheese and use feta for a tangier flavor. When I want more crunch, I add bell peppers or shredded carrots. Spinach or arugula makes a great leafy addition, while fresh mint or parsley can replace basil for a different herbal note. For a heartier salad, I’ve also added grilled chicken or shrimp on top.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for 3 to 4 days. To keep the flavors fresh, I usually hold the cheese and onions until serving. The vinaigrette can be stored separately and mixed in when needed. This salad is best enjoyed cold or at room temperature, so I don’t reheat it.

FAQs

Can I use regular couscous instead of pearl couscous?

Yes, regular couscous will work, but I prefer pearl couscous for its chewy texture and ability to hold up well in salads.

How can I make this salad vegan?

I simply omit the cheese or replace it with a dairy-free alternative. The salad is still flavorful and filling without it.

Can I make this salad ahead of time?

Yes, I often prepare it the night before. The flavors deepen overnight, but I wait to add cheese and fresh herbs until just before serving.

What proteins can I add if I want to make it a full meal?

I’ve topped this salad with grilled chicken, baked salmon, or shrimp for a complete and satisfying meal.

Can I freeze Mediterranean couscous salad?

I don’t recommend freezing it since the vegetables and couscous lose their texture. It’s best stored in the fridge and eaten within a few days.

Conclusion

This Mediterranean couscous salad is one of my favorite go-to recipes when I want something light, nourishing, and full of flavor. The mix of pearl couscous, chickpeas, crisp veggies, and tangy vinaigrette makes it both refreshing and filling. I love that it’s adaptable, make-ahead friendly, and perfect for serving as a side or a main dish. Every time I prepare it, I’m reminded how simple ingredients can come together into something so satisfying.