Mediterranean couscous salad recipe

Prep 15 min
Total 25 min
Makes 10 Servings

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1 3/4 cups
Israeli couscous
1/4 cup
2 tsp
3 tbsp
garlic clove, minced
1 tsp
Dijon mustard
1 tsp
1/2 tsp
340-mL jar
roasted red peppers, drained and diced, about I cup
2 cups
baby arugula
200 g
pearl bocconcini, about 3/4 cup


  • BOIL a medium pot of water. Add couscous and cook, uncovered, until tender, 7 min. Drain and rinse with cold water.
  • WHISK oil with lemon zest, juice, garlic, Dijon, honey and salt in a large bowl until smooth. Season with fresh pepper. Add couscous with roasted peppers, arugula and bocconcini and toss well to combine.

This couscous salad recipe pairs well with eggplant parmesan bites.


Calories 222, Protein 8 g, Carbohydrates 25 g, Fat 10 g, Fibre 1 g, Sodium 213 mg. Excellent source of Vitamin C
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