Mediterranean Couscous with Artichokes, Olives, and Feta
Fluffy couscous is tossed with marinated artichokes, briny olives, juicy tomatoes, fresh herbs, and creamy feta. It’s a colorful, quick Mediterranean dish that works beautifully as a salad, side, or even a light lunch.
Time
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings:4
Ingredients
1 cup couscous
1 cup vegetable broth (or water)
1 tbsp olive oil
1 cup marinated artichoke hearts, chopped
½ cup Kalamata olives, halved
1 cup cherry tomatoes, halved
¼ cup red onion, finely diced
½ cup feta cheese, crumbled
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
Dressing:
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp red wine vinegar
1 tsp Dijon mustard
1 garlic clove, minced
Salt & black pepper, to taste
Instructions
Cook couscous
Bring vegetable broth to a boil, stir in couscous, drizzle with 1 tbsp olive oil, cover, and remove from heat.
After 5 minutes, fluff with a fork.
Make dressing
Whisk together olive oil, lemon juice, vinegar, Dijon, garlic, salt, and pepper.
Assemble salad
In a large bowl, combine couscous, artichokes, olives, tomatoes, onion, parsley, and basil.
Add feta & dressing
Toss gently with dressing, then fold in crumbled feta.
Serve
Enjoy warm, room temperature, or chilled.
Notes & Tips
Make it a meal: Add grilled chicken, shrimp, or chickpeas for extra protein.
Gluten-free option: Swap couscous for quinoa or millet.
Best flavor: Let the salad sit for 20 minutes before serving so flavors meld.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes—store in the fridge for up to 3 days. Just freshen with extra lemon juice before serving.
Q: Can I use plain canned artichokes instead of marinated?
A: Yes, but drizzle them with olive oil, lemon, and oregano for extra flavor.
Q: Can I serve it warm?
A: Absolutely! It works warm as a side dish or cold as a salad.
Nutritional Information
Calories: 340
Protein: 9g
Fat: 18g
Carbs: 35g
Fiber: 5g