Mediterranean Couscous Pasta Salad

Thursday, May 9, 2019
Mediterranean Couscous Pasta Salad is a simple side dish recipe or light dinner with fresh herbs, olives, artichokes, bell pepper, spinach, and lots of other goodies from Serena Bakes Simply From Scratch.

We made Mediterranean Couscous Pasta Salad awhile back to go with Greek Chicken. It's an easy go to pasta salad for all the summer barbecues, picnics, and potlucks that happen.

I used the larger Israeli Couscous or also known as Pearl Couscous, because I prefer the larger texture for pasta salad. Israel Couscous is the size of small pearls when cooked, and is usually made from wheat flour or semolina flour. 

To cook Israel Couscous it is boiled unlike regular Couscous that's steamed.  

I made a herbed vinaigrette to dress the Couscous Salad. I then added kalamata olives, capers, sun-dried tomatoes, artichoke hearts, garbanzo beans, cucumbers, bell pepper, spinach, and fresh herbs.

It's very similar to our other favorite Mediterranean Pasta Salad that was featured in Better Homes and Gardens in the July issue with just a few small changes.

Definitely a family favorite that never lasts long.



Mediterranean Couscous Pasta Salad cook Israeli Couscous

Fill a medium sized pot with water. Add 1 teaspoon Salt, and bring water to a boil. 

Add 2 cups Israeli Couscous, and simmer uncovered for 8-10 minutes. Cook until couscous is tender but not gummy.

Drain with a fine mesh kitchen strainer. Rinse under cold water, and drain.


To make the Mediterranean Vinaigrette combine:
  • 2/3 cup Olive Oil
  • 1/3 cup White Wine Vinegar
  • 1 tablespoon Lemon Juice
  • 2 cloves Minced Garlic
  • 2 teaspoons Chopped Fresh Dill
  • 1 teaspoon Chopped Fresh Rosemary, Stems Removed
  • 1/2 teaspoon Dried Or Fresh Oregano
  • 1/2 teaspoon Salt
Shake until well combined.



Drizzle 1/3 cup Mediterranean Vinaigrette over warm couscous to lightly coat. Toss until well combined.


Add:
  • 15 ounces Drained Garbanzo Beans
  • 14 ounces Drained and Chopped Artichoke Hearts
  • 2/3 cup Kalamata Olives Chopped In Half
  • 1 whole Red Bell Pepper Seeded and Diced
  • 1 1/2 cups Sliced Cocktail Cucumbers or Diced English Cucumber
  • 1/3 cup Diced Red Onion 
  • 2 tablespoon Drained Capers
  • 2 tablespoons Chopped Sun-dried Tomatoes


Stir in:
  • 4 ounces Finely Chopped Fresh Spinach 
  • 1/3 cup Finely Chopped Fresh Basil
  • 3 tablespoons Finely Chopped Parsley
  • 3/4 cup Crumbled Feta Cheese
Drizzle with about 3/4 of the Mediterranean Vinaigrette and toss until well combined.

Refrigerate until cold. This is one of those Pasta Salads that really get better after a few hours or overnight in the fridge so the flavors can develop.

Mediterranean Couscous Pasta Salad is a simple side dish recipe or light dinner with fresh herbs, olives, artichokes, bell pepper, spinach, and lots of other goodies from Serena Bakes Simply From Scratch.

Mediterranean Couscous Pasta Salad also can make a delicious vegetarian light summer dinner or cooked chicken or diced salami can be added for a heartier meal.

It's a must make Pasta Salad especially when the weather heats up.

A few other favorite Pasta Salads recipes we can't get enough of are:


Mediterranean, Pasta Salad, Couscous, Israel Couscous, Pearl Couscous, Mediterranean Pasta Salad, Artichoke Hearts, Garbanzo Beans, Spinach, Herbs,Mediterranean Vinaigrette
Mediterranean Pasta Salad, Mediterranean, Couscous, Pasta Salad, Israel Couscous, Pearl Couscous
Mediterranean
Yield: 12
Author:

Mediterranean Couscous Pasta Salad

Mediterranean Couscous Pasta Salad is an easy healthy salad using Israeli Couscous perfect for picnics and potlucks from Serena Bakes Simply From Scratch.
prep time: 15 Mcook time: 10 Mtotal time: 25 M

ingredients:

Cook Couscous
  • 2 cups Israeli Couscous
  • 1 teaspoon Salt
Mediterranean Vinaigrette
  • 2/3 cup Olive Oil
  • 1/3 cup White Wine Vinegar
  • 1 tablespoon Lemon Juice
  • 2 cloves Minced Garlic
  • 2 teaspoons Chopped Fresh Dill
  • 1 teaspoon Chopped Fresh Rosemary, Stems Removed
  • 1/2 teaspoon Dried Or Fresh Oregano
  • 1/2 teaspoon Salt
Mediterranean Couscous Pasta Salad
  • 15 ounces Garbanzo Beans, Drained
  • 14 ounces Artichoke Hearts, Drained and Chopped
  • 2/3 cup Kalamata Olives Chopped In Half
  • 1 whole Red Bell Pepper Seeded and Diced
  • 1 1/2 cups Sliced Cocktail Cucumbers or Diced English Cucumber
  • 1/3 cup Red Onion, Diced
  • 2 tablespoon Drained Capers
  • 2 tablespoons Chopped Sun-dried Tomatoes
  • 4 ounces Fresh Spinach, Finely Chopped
  • 1/3 cup Finely Chopped Fresh Basil
  • 3 tablespoons Finely Chopped Parsley
  • 3/4 cup Crumbled Feta Cheese

instructions:

How to cook Mediterranean Couscous Pasta Salad

Cook Couscous
  1. Fill a medium sized pot with water. Add salt, and bring water to a boil.
  2. Add couscous, and simmer uncovered for 8-10 minutes. Cook until couscous is tender but not gummy.
  3. Drain with a fine mesh kitchen strainer. Rinse under cold water, and drain.
Mediterranean Vinaigrette
  1. Add all ingredients to a shaker jar and shake until well combined, or whisk together.
Mediterranean Couscous Pasta Salad
  1. Add drained couscous to a large bowl. Drizzle with 1/3 cup Mediterranean Vinaigrette, and toss until well combined.
  2. Add all remaining ingredients and drizzle with enough remaining vinaigrette to coat.
  3. Refrigerate until cold or overnight.  
Calories
597.85
Fat (grams)
58.18
Sat. Fat (grams)
9.19
Carbs (grams)
16.92
Fiber (grams)
3.43
Net carbs
13.48
Sugar (grams)
2.06
Protein (grams)
4.92
Sodium (milligrams)
196.72
Cholesterol (grams)
8.34
Created using The Recipes Generator

Mediterranean Couscous Pasta Salad is an easy healthy salad using Israeli Couscous perfect for picnics and potlucks from Serena Bakes Simply From Scratch.

Mediterranean Couscous Pasta Salad is an easy healthy salad using Israeli Couscous perfect for picnics and potlucks from Serena Bakes Simply From Scratch.

1 comment

  1. Israeli Couscous is second rate! Turkish is far superior.

    ReplyDelete

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