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.
Grilled Vegetable Couscous Salad
Mostly grilled veggies, this Mediterranean couscous salad is tossed in a creamy basil lemon feta dressing. I love loading up my pasta salads with grilled vegetables like I did with here in this grilled vegetable orzo salad. Here, pearl couscous provides a chewy, nutty base to this salad that’s tossed with an array of grilled vegetables, like zucchini, squash, bell peppers, mushrooms, and red onion. Like my orzo salad, it’s easy to prep ahead, delicious warm or cold, and works for lunch, dinner, or as a standout side at your next cookout.
Why This Couscous Salad Works
If you have my cookbooks you probably know how much I love pearl couscous! My Summer Pearl Couscous from my first cookbook is an all time favorite! This simple grilled vegetable couscous salad is everything I want in a summer dish—bright, hearty, and bursting with flavor.
- Nutritious: Packed with 6 colorful veggies–a tasty way to eat the rainbow!
- Versatile: It works beautifully as a light lunch, a satisfying vegetarian dinner, or a colorful side for anything off the grill.
- Perfect for Meal Prep: The flavors continue to deepen as the veggies and couscous soak up the dressing.
- Feeds a Crowd: The recipe makes a lot, so it’s great for serving at a party.
- Dietary Restrictions: This veggie-forward side dish is Weight Watchers-friendly, vegetarian, Mediterranean diet-friendly, and anti-inflammatory.
More recipes using Pearl Couscous try this Mediterranean Meatball Bowl or this Lemon Asparagus Couscous Salad.
Ingredients You’ll Need
Here are the Mediterranean couscous salad ingredients. See the recipe card below for the exact measurements.
- Pearl Couscous, also known as Israeli couscous made from wheat flour, is a small, round pasta with a chewy texture and nutty flavor. Orzo pasta can be used instead here.
- Vegetables: I used zucchini, yellow squash, red bell pepper, poblano pepper, red onion, and mushrooms. Swap any vegetables in such as tomatoes, eggplant or asparagus.
- Olive Oil, Salt, and Pepper: Toss with the veggies before you grill them.
- Lemon Basil Feta Dressing: Olive oil, lemon juice, Dijon mustard, garlic powder, onion powder, feta, basil, water, salt, and pepper. Buy a block of feta, not pre-crumbled–it has a creamier texture.
How to Make Pearl Couscous Salad
Here are the step-by-step instructions for this easy couscous salad. See the recipe card at the bottom for printable directions.
- Season the sliced vegetables with olive oil, salt, and pepper.
- Grill the Vegetables: Grill the vegetables on oiled grates about 8 to 10 minutes, flipping a few times. Remove them from the grill and let them cool.
- Cook the Pearl Couscous: Bring water and salt to a boil, then stir in the couscous. Reduce the heat to low, cover the pot, and cook for 12 minutes. Turn off the stove and partially remove the lid to let the steam escape.
- Make the Dressing by adding all the dressing ingredients to a mini food processor or blender. Blend until combined.
- Finish the Salad: Cut the cooled vegetables into bite-size pieces and put them in a large bowl. Add the couscous and dressing and toss. Serve the dish warm or at room temperature.
Tips for Grilling Vegetables Perfectly
- Cut evenly. Slice the veggies into uniform sizes to ensure even cooking.
- Lightly oil the grill to prevent the vegetables from sticking to it. Once the grill is heated, pour avocado oil onto paper towels and rub them over the grates.
- Don’t let the veggies slip through the cracks. Lay the long slices perpendicular to the grates. For the mushrooms and onions, use a grill pan or thread them onto skewers to make flipping easier.
Variations and Substitutions
- Vegetables: If you don’t like one of the veggies or are missing one, use extra of another, or replace it with asparagus, shallots or tomatoes. (You can grill the tomatoes or dice them and add them raw.)
- Pearl Couscous Swaps: Orzo is the best substitute, but any small-shaped pasta would work.
- Gluten-Free Options: If you can find it, substitute gluten-free pearl couscous. You can also use gluten-free orzo or quinoa.
- Dairy-Free and Vegan: Omit the feta. The dressing won’t be as creamy, but it’ll still be delish.
- Olives: Add sliced kalamata or Castelvetrano olives (or capers) for a tangy bite.
- Make It a Main Dish: Add diced grilled chicken or grilled shrimp to add protein. To keep it vegetarian, add a can of drained and rinsed chickpeas for some plant-based protein.
- No grill? Cook the veggies on a grill pan on your stove or under the broiler. To broil, place the vegetables on a foil-lined sheet pan and broil for about 5 minutes. Keep an eye on them because it doesn’t take long for them to go from perfectly cooked to burned.
What to Serve with Couscous Salad
This vegetable couscous salad can be paired with just about anything you’re grilling. After the veggies are done, throw on some protein and let it cook while you finish making the salad. Here are some main dish ideas:
If you’re hosting a summer party, my Creamy Cucumber Salad, Rainbow Potato Salad, or Watermelon Feta Salad would round out the meal.
It would also be a great vegetarian entrée if you increase the portion size.
Storage and Meal Prep Tips
- Make Ahead: If you’re serving this salad at a party, you can make it up to 1 day early to give the flavors time to meld. Cover and refrigerate the dish; then toss the salad before serving to redistribute the dressing.
- Storage: Refrigerate couscous salad in an airtight container for up to 5 days.
- Meal Prep: Since it lasts so long in the fridge, it’s excellent for meal prep. If the pasta soaks up too much of the dressing, add a splash of olive oil or lemon juice before eating. You can eat it cold or let it sit out on the counter for 15 to 30 minutes to bring it to room temperature.
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!
If you make this Mediterranean couscous salad recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook! And be sure to join the Skinnytaste Community to see what everyone’s cooking!
Yield: 6 servings
Serving Size: 3 /4 cup (generous)
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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.
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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.
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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.
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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.
Last Step:
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Variations:
- Vegetables: If you don’t like one of the veggies or are missing one, use extra of another, or replace it with asparagus, shallots or tomatoes. (You can grill the tomatoes or dice them and add them raw.)
- Pearl Couscous Swaps: Orzo is the best substitute, but any small-shaped pasta would work.
- Gluten-Free Options: If you can find it, substitute gluten-free pearl couscous. You can also use gluten-free orzo or quinoa.
- Dairy-Free and Vegan: Omit the feta. The dressing won’t be as creamy, but it’ll still be delish.
- Make It a Main Dish: Add diced grilled chicken or grilled shrimp to add protein. To keep it vegetarian, add a can of drained and rinsed chickpeas for some plant-based protein.
- No grill? Cook the veggies on a grill pan on your stove or under the broiler. To broil, place the vegetables on a foil-lined sheet pan and broil for about 5 minutes. Keep an eye on them because it doesn’t take long for them to go from perfectly cooked to burned.
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
