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This delicious Mediterranean Inspired Couscous Salad is one of my favorite salads to serve up during the warmer months.

 

This post was sponsored by NatureSweet. All opinions expressed in the post are my own and not those of NatureSweet.

This delicious Mediterranean Inspired Couscous Salad is one of my favorite salads to serve up during the warmer months. So, I’ve teamed up with my friends at NatureSweet Tomatoes to bring you some of the best summer products for this salad that I adore.

It has pearl couscous, NatureSweet® Cherubs® tomatoes, Avocados From Mexico, English cucumbers, feta cheese, kalamata olives, and I marinated some Vidalia® RealSweet® Onions in a herby vinaigrette! It’s super easy to make and you don’t have to travel far to enjoy it, which I love!

 

If you like this Mediterranean Inspired Couscous Salad, then you may also want to give my Basil Pesto Tortellini Pasta Salad a try.

This delicious Mediterranean Inspired Couscous Salad is one of my favorite salads to serve up during the warmer months.

This delicious Mediterranean Inspired Couscous Salad is one of my favorite salads to serve up during the warmer months.

Mediterranean Inspired Couscous Salad - Supper With Michelle

Get the Recipe: Mediterranean Inspired Couscous Salad

Yield: 8 servings as a side
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
This delicious Mediterranean Inspired Couscous Salad is one of my favorite salads to serve up during the warmer months.
5 from 2 reviews
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Ingredients

For the sweet onion vinaigrette (makes about ¾ cup):

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • ½ teaspoon dried oregano
  • ½ teaspoon fine sea salt, or to taste
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper, or to taste
  • 1 clove garlic, grated
  • ¼ cup sweet yellow onions, diced small (I used Vidalia® RealSweet® Onions

For the salad:

  • 1 ⅓ cup pearl couscous
  • 1 pint cherry tomatoes, halved (I used NatureSweet® Cherubs® Tomatoes)
  • 1 cup diced English cucumbers
  • 1 medium avocado, diced (I used avocados from Mexico )
  • ¾ cup jarred marinated artichokes, diced
  • ½ cup pitted kalamata olives, halved
  • ½ cup feta cheese
  • salt and pepper, to taste

Instructions

Make the vinaigrette:

  • In a small bowl or mason jar, combine all of the ingredients for the vinaigrette and whisk or shake well together. Add in the onions and let them marinate covered for 20 to 30 minutes. Store in the fridge for up to 4 days in an air-tight container.

Cook the pearl couscous:

  • Cook the couscous per the instructions on the package. Once done, drain, rinse with cold water and set to the side.

Prepare the salad:

  • In a large bowl, add in the couscous along with the other ingredients for your salad. Pour in your desired amount of the vinaigrette and lightly give them a toss. Taste and add more salt and pepper, if needed. Please note: only add the avocados into the salad at the time you're ready to serve so that they don't change color and remain fresh.
  • Serve and enjoy!
Calories: 305kcal, Carbohydrates: 28g, Protein: 6g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 8mg, Sodium: 466mg, Potassium: 230mg, Fiber: 3g, Sugar: 2g, Vitamin A: 568IU, Vitamin C: 18mg, Calcium: 75mg, Iron: 1mg