Mediterranean Crunch Couscous Bowl

If you're looking for a light, satisfying salad with big flavor and a little crunch — this Mediterranean Crunch Couscous Salad checks every box. It's packed with fresh veggies, tossed with fluffy couscous, and finished with a zippy lemon-olive oil dressing. Whether you're making it for lunch, a picnic, or meal prep, it's one of those easy recipes that always feels like a good idea.

🌿 Why You’ll Love This Salad

• Crunchy & Fresh: Loaded with cucumbers, bell peppers, and red onion for texture in every bite.

• Simple but Flavorful: A zesty lemon vinaigrette ties it all together.

• Plant-Based & Meal-Prep Friendly: Great for make-ahead lunches or as a side dish.

🍋 Ingredients

For the Salad:

• 1 cup couscous

• 2 cups low-sodium vegetable broth or water

• 1 cup cooked chickpeas for crispy topping

• 1/2 cup cucumber, diced

• 1/2 cup cherry tomatoes, halved

• 1/3 cup red or yellow bell pepper, diced

• 1/2 red onion, finely chopped

• 2 tbsp fresh parsley, chopped

• Paprika for the chickpeas (optional)

For the Dressing:

• 3 tbsp olive oil — I use Graza drizzle finishing oil

• Juice of 1 lemon

• 1 tsp Dijon mustard

• 1/2 tsp garlic powder (or 1 small garlic clove, minced)

• 1/2 tsp dried oregano

• Salt & pepper to taste

🥄 Instructions

1. Cook the Couscous:
   Cook couscous according to package instructions, using vegetable broth instead of water for extra flavor. Once cooked, fluff with a fork and let it cool slightly.

2. Make Crispy Chickpeas:

   Preheat oven to 400°F. Toss chickpeas with olive oil, salt and paprika if using. Roast for 20-24 minutes until golden and crisp, shaking halfway through.

3. Prep the Veggies:
   While the couscous rests, chop your cucumber, tomatoes, bell pepper, onion, and herbs.

4. Make the Dressing:
   In a small jar or bowl, whisk together olive oil, lemon juice, mustard, garlic, salt, and pepper until emulsified.

5. Assemble the Salad:
   In a large bowl, combine couscous, veggies, and herbs. Pour dressing over and toss well.

6. Add the Crunch:
   Just before serving, add the roasted chickpeas and toss gently. Add salt or pepper to taste and enjoy!

🧺 Serving Tips

• Serve chilled or at room temperature.

• Great with grilled tofu, falafel, or stuffed in a pita.

• Make ahead and store in the fridge for up to 3 days (it gets better as it sits!).

💚 Make It Your Own

This salad is super flexible:

• Sub farro or quinoa for couscous.

• Add vegan feta for a tangy twist. I use this one.

• Use fresh basil for a new flavor profile.

Tag @KellysGreenKitchen_ if you try this recipe and let me know how it turned out!