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A platter of colorful couscous salad with vegetables and herbs sits on a lace-covered table, surrounded by green olives, mint, lemon slices, a wedge of cheese, and two glasses of water.
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Mediterranean Couscous Salad

A cold Mediterranean couscous salad with navy beans, vegetables, mint, olives, almonds, and a creamy lemon-parmesan dressing.
Course Salad + Main
Cuisine Mediterranean-Inspired
Keyword Pasta Salad
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 as a main (6-8 as a salad)
Calories 443kcal
Author Maria Koutsogiannis

Ingredients

For the couscous

  • ¾ cup dry instant couscous
  • ¾ cup boiled water

For the dressing

  • 2 tbsp red wine vinegar
  • 2 tbsp fresh squeezed lemon juice
  • ½ cup plain greek yogurt
  • 2 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • ¼ tsp ground pepper
  • ½ tsp anchovy paste
  • 1 large garlic clove, grated
  • ¼ cup fresh grated parmesan cheese

For the salad

  • 400 ml can navy beans, drained and rinsed
  • ⅓ cup finely chopped Castelvetrano olives
  • ¼ cup freshly grated parmesan cheese
  • ½ cup finely chopped sundried tomatoes, drained of their oil
  • ½ cup finely chopped red onion
  • ½ cup toasted slivered almonds
  • ⅓ cup fresh chopped mint
  • 1 small red pepper finely chopped (about 1 cup chopped)
  • 2 persian cucumbers, quartered lengthwise and finely chopped (about 1 cup chopped)

Instructions

  • Add the dried couscous and boiled water to a medium bowl, stir to combine and then quickly cover with a lid. Let sit for 5 minutes covered and then fluff with a fork. Let cool for 10 minutes.
  • Make the dressing by whisking all of the dressing ingredients together in a large bowl.
  • After the couscous has cooled for 10 minutes, add the cooled couscous to the large bowl with the dressing along with the drained and rinsed navy beans, finely chopped green olives, freshly grated parmesan cheese, finely chopped sundried tomatoes, finely chopped red onion, toasted slivered almonds, chopped mint, finely chopped red pepper and finely chopped cucumber.
    Let sit for 10 minutes to let the flavors meld together or store in the fridge until ready to serve. Lasts well up to 3 days in the fridge.

Video

Notes

  • If you can't find castelvetrano olives, substitute with green olives.
  • If you can't find navy beans, try another white bean like cannellini or even swap for chickpeas.
  • This salad is great to meal prep for lunches throughout the week!
  • Serve with chicken, shrimp, salmon, steak, tofu or extra beans to up the protein.
  • A good substitute for anchovy paste is Worcestershire, miso paste or soy sauce - use 1/1 teaspoon to replace 1/2 teaspoon of anchovy paste.
 

Nutrition

Calories: 443kcal | Carbohydrates: 42.9g | Protein: 18g | Fat: 24.2g | Saturated Fat: 4.8g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 14.4g | Cholesterol: 12mg | Sodium: 467.2mg | Fiber: 5.8g | Sugar: 4.3g
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