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Mediterranean Couscous Salad

A simple couscous salad with tomatoes, artichoke hearts, kalamata olives, basil, and a light lemon dressing.

Recipe from Two Peas & Their Pod

4.89 from 9 votes

Ingredients
  

For the salad:

  • 1 16 oz. package couscous
  • 2 cups halved grape tomatoes
  • 2 cups jarred artichoke hearts drained and chopped
  • 1 1/2 cups chopped kalamata olives pits removed
  • 1/2 cup chopped fresh basil

For the dressing:

  • 1/2 cup olive oil
  • Juice of 2 large lemons
  • 3 cloves garlic minced
  • 2 teaspoons chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • Salt and pepper to taste

Instructions
 

  • Make couscous according to package instructions. Transfer couscous to a large bowl and fluff with a fork. Add the tomatoes, artichoke hearts, kalamata olives, and basil.
  • In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, and basil. Season with salt and pepper.
  • Pour the dressing over the couscous salad and stir until well combined. Season with salt and pepper, if desired. Serve.
  • Note-this recipe makes a large salad. You can cut the recipe in half if you need to. This salad can be made in advance and will keep in the refrigerator for up to 3 days.