Mediterranean Couscous Salad with Cherry Tomatoes, Cucumber & Lemon-Herb Dressing

A bright, refreshing midday couscous salad tossed with juicy tomatoes, crisp cucumber, and a zippy lemon-herb dressing that tastes even better as it sits.

Ingredients

• 1 1/2 cups dry couscous
• 1 3/4 cups boiling water
• 3/4 tsp kosher salt (or 1/2 tsp fine salt), plus more to taste
• 2 tbsp extra-virgin olive oil (for couscous)
• 2 cups cherry tomatoes, halved
• 1 large cucumber, diced (about 2 cups)
• 1/2 small red onion, very finely diced
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint (or more parsley if you don’t have mint)
• 1/4 cup extra-virgin olive oil
• 3 tbsp lemon juice (about 1 large lemon)
• 1 tsp Dijon mustard (optional but recommended)
• 1 small garlic clove, finely grated or minced
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• Salt, to taste

Method

• 1

  Step 1: Fluff the couscous

  Put couscous in a large heatproof bowl. Pour over the boiling water, add the salt, then immediately cover tightly (plate or lid). Rest 5 minutes, then uncover and fluff with a fork. Drizzle with 2 tbsp olive oil and fluff again until the grains separate and look glossy (this prevents clumping). Let cool 5–10 minutes.

• 2

  Step 2: Make the dressing

  In a small bowl or jar, whisk (or shake) together olive oil, lemon juice, Dijon (if using), garlic, oregano, pepper, and a good pinch of salt. Taste: it should be punchy and slightly salty—couscous will mellow it.

• 3

  Step 3: Prep the veg

  Halve the cherry tomatoes, dice the cucumber, and finely dice the red onion. (Finely is key so the onion doesn’t dominate each bite.)

• 4

  Step 4: Combine

  Add tomatoes, cucumber, red onion, parsley, and mint to the couscous. Pour over about 3/4 of the dressing and toss well until everything is evenly coated.

• 5

  Step 5: Rest, then adjust

  Let the salad sit 10 minutes so the couscous absorbs flavor. Toss again, then add remaining dressing as needed. Taste and adjust with more salt, pepper, or a squeeze of lemon.

• 6

  Step 6: Serve

  Serve at room temp or chilled. For lunch, it’s perfect alongside a simple yogurt (or tzatziki-style) dip, olives, or a piece of fruit.

Tips

• **Make-ahead friendly:** This salad is better after 30–60 minutes. If making ahead, reserve a spoonful of dressing to refresh just before serving.
• **No soggy salad tip:** If your tomatoes are very juicy, toss them with a pinch of salt in a bowl for 5 minutes, then drain before adding.
• **Add-ins (pantry-friendly):** A handful of chickpeas, a crumble of feta, or sliced olives are classic Mediterranean additions if you have them.
• **Storage:** Keeps 3 days in the fridge. Fluff and add a drizzle of olive oil or extra lemon to revive.

Nutrition (per serving, estimate)