Mediterranean Couscous Salad

Mediterranean Couscous Salad is a flawless option for a light lunch or dinner.  Sub quinoa for the couscous for a protein packed punch. 

I had a bunch of leftover couscous from an Indian recipe I recently made along with some leftover veggies. If you’re like me, you hate waste. It breaks my heart thinking about all the hungry people out there so I always try and repurpose my leftovers. I take them all out and think what style of dish could I make with this?
Asian? Indian? Italian? Could I even make a veggie burger?
After a quick minute it hit me. A mediterranean salad! 

I loved it. Fresh veggies, mint, and lemon are classics. You can’t go wrong.  

This was casual enough for a quick weekday option or would make a great potluck dish. 

What do you do with your leftovers? Are you not a fan or do you try and repurpose them too? Leave a comment in the comments below!

Mediterranean Couscous Salad

Printable Recipe

1 3/4 cup Cooked Whole Wheat Couscous
1 Lemon, juiced
1 English Cucumber, chopped
1/2 pint Grape Tomatoes, cut in half
1/3 cup crumbled Feta
1 Yellow Bell Pepper, chopped
1/4 Red Onion, diced finely
1/4 cup Green Onion, chopped
1 cup Non-Dairy Feta or Tofu Feta
6 Calamata Olives, diced
3 Tbsp Fresh Mint, diced finely
1 Tbsp Extra Virgin Olive Oil
Garlic Salt and Pepper to taste


1. Mix it all together and enjoy!

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About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in plant-based living education and coaching. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddleboarding on her SUP.

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