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Mediterranean Coucous Salad

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad
Servings: 12
Author: Ruthie A Knudsen


  • 3 ½ cups isralean couscous
  • 1 ¾ cups english cucumber peeled, seeded, and diced
  • 1 ½ cups red bell pepper small diced
  • 1 ½ cups green bell pepper small diced
  • 1 cup red onions minced
  • 1 tablespoon garlic minced
  • ½ cup cilantro cleaned and chopped
  • ½ cup extra virgin olive oil
  • cup rice wine vinegar
  • ½ cup lemon juice
  • 2 tablespoons sea salt to taste
  • ½ tablespoon ground pepper to taste
  • ½ tablespoon lemon pepper to taste


  • Cook the couscous in salted water until al dente (almost tender).
  • Be careful not to over cook as the couscous will become soggie.
  • Drain and rinse the couscous in cold water until cool.
  • In a large mixing bowl combine all vegetables and couscous; gently mix to combine.
  • Add cilantro, olive oil, red wine vinegar, lemon juice, and seasonings; gently mix to combine.
  • Adjust seasonings according to desired flavor.
  • Couscous salad will keep refrigerated for up to 3 day's.