Hey friends! 🌟 Okay, but can we talk about my latest food obsession? This easy fridge Mediterranean couscous salad has completely transformed my lunch game! It all kicked off when my friend Maddy—who’s basically a cooking wizard—whipped up some couscous the other day. I swear, she just opens her pantry and creates magic! Are you like that too? I love watching people throw together meals with whatever’s on hand. It’s so inspiring! And now, I’m left with a giant bowl of this delicious couscous that I’ve been enjoying every single day. Seriously, it’s that good! 😍
Why Mediterranean Couscous?
This dish isn’t just tasty; it’s incredibly versatile! You can add whatever toppings you fancy, making it a meal you won’t tire of anytime soon. Whether you’re meal prepping for the week or simply looking for something fresh to enjoy at lunch, this couscous salad is your jam! Not to mention, it’s a hit with everyone in my house, including the boys. Who else thinks it’s a win when kids are excited about eating salad? 🙋♀️
So, let’s dive into what you’ll need to whip this up:
- 16 oz pearl couscous
- Extra virgin olive oil
- Better Than Bouillon (optional)
- 1 shallot
- 1 lemon
- Pint of cherry tomatoes
- 6 Persian cucumbers
- 2 red bell peppers
- Red onion
- Avocado
- Rotisserie or grilled chicken (optional)
- Fresh dill
- Dried oregano
- Pinch of cinnamon
- Salt and pepper to taste
Let’s Make This Salad!
First things first: warm up a splash of olive oil in a pot and toast the couscous until it’s lightly golden. This step is key—it adds such a nice depth of flavor! Then, pour in about 2.5 cups of water and, if you like, a couple teaspoons of Better Than Bouillon. Stir it occasionally until the water is absorbed and the couscous is tender. You might need to add a bit more water as it cooks, but no biggie!
While that’s happening, grab a shallot, slice it thinly, and toss it in a bowl with the juice of your lemon. Let it marinate for a bit—trust me, it makes a difference! Meanwhile, dice up your tomatoes, cucumbers, bell peppers, red onion, avocado, and any chicken you’re adding. Put all those prettily chopped veggies into a big mixing bowl.
Once the couscous is cooked, add it to the bowl of veggies. Drizzle in some olive oil and season with fresh dill, oregano, and that pinch of cinnamon I mentioned earlier. This unexpected ingredient really elevates the dish, so give it a try! Finally, mix in those marinated shallots and lemon juice, and season everything with salt and pepper to taste. Voila! Your Mediterranean couscous salad is ready to shine. ✨
Optional Toppings to Customize Your Salad
If you feel like getting creative (and you totally should), here are some optional add-ons you can throw in:
- Feta cheese
- Goat cheese
- Crushed red pepper
- Capers
- Olives
- Cornichon
- Sliced radishes
- Grated carrots
- Corn
- Roasted veggies
- Chickpeas
- Black beans
- Dollop of hummus
- Croutons
This is giving me serious lunch vibes just thinking about it! 🥗 And hey, if you have any fun topping ideas, I want to hear about them!
Oh, and here’s a little humor for you: oatmeal is out, meatballs are in! 😂 What are you all eating for lunch these days? Let’s chat about it!
P.S. If you’re looking for more easy weekday lunches, I’ve got some ideas brewing, plus a lazy man’s ratatouille recipe coming your way soon. Let’s keep the conversation going! #LunchGoals #CouscousLove