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This Mediterranean couscous salad is packed with grilled vegetables and tossed in a creamy basil lemon feta dressing. A healthy, veggie-forward side dish or light lunch.
More Summer Pasta Salads You’ll Love
For more side dish ideas, check out these five delicious pasta salad recipes to inspire your next meal!
- Italian Pasta Salad
- Greek Pasta Salad
- Macaroni Salad with Tomatoes
- Orzo Salad
- Tortellini Pasta Salad
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Mediterranean Couscous Salad
5
Cals:212
Protein:8.5
Carbs:36
Fat:4.5
Fiber:5
Mostly grilled veggies, this Mediterranean couscous salad is tossed in a creamy basil lemon feta dressing.
Course: Salad, Side Dish
Cuisine: Mediterranean
Prep: 20 minutes mins
Cook: 25 minutes mins
Total: 45 minutes mins
WW Points
Yield: 6 servings
Serving Size: 3 /4 cup (generous)
Ingredients
- 1 cup pearl couscous
- 1 zucchini , cut into long slices
- 1 yellow squash , cut into long slices
- 1 red bell pepper , cut into long slices, removing the stem and seeds
- 1 Poblano pepper , cut into long slices, removing the stem and seeds
- 1 small red onion , peeled and cut in to large wedges keeping the core intact
- 8 ounces mushrooms
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup feta cheese , crumbled
- ¼ cup basil leaves , packed and roughly chopped
- Olive oil spray
- Kosher salt
- Freshly ground black pepper
Instructions
-
In a medium saucepan, combine 1 ½ cups of water and ¼ teaspoon kosher salt and bring to a boil. Once boiling, stir in the couscous. Reduce the heat to low and cover. Cook for 12 minutes. Turn the heat off, vent the lid, and let sit while you prep the rest of the salad.
-
Add the cut veggies to a large mixing bowl. Spray generously with the olive oil spray and season with 1 teaspoon of salt and ¼ teaspoon pepper. Toss to combine.
-
Preheat a grill to medium-high heat and lightly oil the grates. Transfer the veggies to the grill in an even layer. Cook, flipping a few times, until soft and nicely charred, about 10 minutes. Remove the veggies from the grill and turn the heat off. Let the vegetables sit until they’re cool enough to handle.
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In the meantime, make the dressing. Add the olive oil, lemon juice, dijon mustard, garlic powder, onion powder, feta cheese, basil, and 1 tablespoon of water to a small food processor. Season with ¼ teaspoon kosher salt and ¼ teaspoon pepper. Blend until evenly combined. Set aside.
-
Once the vegetables are cool enough to handle, cut them into bite-size pieces and add them to a mixing bowl. Add the couscous and dressing and toss to combine. Best served warm or room temperature.
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Nutrition
Serving: 3 /4 cup (generous), Calories: 212 kcal, Carbohydrates: 36 g, Protein: 8.5 g, Fat: 4.5 g, Saturated Fat: 1 g, Cholesterol: 5.5 mg, Sodium: 100 mg, Fiber: 5 g, Sugar: 5.5 g