*This post may contain affiliate links, please read full disclosure here.

Let me share a little story about the day my Cucumber and Tomato Couscous Salad totally saved my reputation as the go-to mom who always has something tasty ready to go.

I had promised to bring something “delicious” to my foodie friend’s potluck—what a fun challenge! But, oh no, I completely forgot about it until just two hours before! In a bit of a panic, I rummaged through my fridge, which was shockingly nearly empty —a rare occurrence, but it just had to happen that day. I found a cucumber that wasn’t looking its best, a lonely tomato, and a half-full box of couscous. Embracing my inner MacGyver (does anyone remember this character?), I decided to whip up what I now affectionately call my “Panic Potluck Salad.” It turned into quite the adventure!

To my surprise, it was the first dish to disappear! Now, this Mediterranean-inspired creation has become my go-to for everything from last-minute dinner parties to those “I’m-too-lazy-to-cook” Monday nights. The mix of juicy tomatoes, crunchy cucumbers, and fresh parsley brings such a refreshing burst of flavor that no one can believe it was so quick and easy to put together. My favorite little trick? Casually saying, “Oh, this old recipe?” while everyone is going back for seconds. 😂

Recipe At a Glance

• Kitchen Time: 5 minutes to prep, 15 minutes resting time
• Feeds: 4 people as a side dish, 2 as a main course
• Difficulty: Beginner-friendly
• Adaptability: Naturally vegan and vegetarian, easily made gluten-free

What You’ll Need

For the Couscous Base:

• 1/3 cup standard couscous
• 1/2 cup vegetable broth

For the Fresh Vegetable Mix:

• 1 medium tomato, diced
• 1 English or Japanese cucumber, diced
• 1 medium red onion, finely diced
• 1/2 cup fresh parsley, chopped

For the Dressing:

• 4 tablespoons apple cider vinegar
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper, to taste

Prep & Cook

1. Prepare the Couscous: In a medium bowl, add the couscous. Pour the vegetable broth over the couscous, stir quickly, cover with a lid or plate, and set aside for 15 minutes to allow the couscous to absorb the liquid and hydrate completely.
2. Prep the Vegetables: While the couscous is hydrating, dice the tomato, cucumber, and red onion into small, uniform pieces. Chop the parsley finely. Place all prepared vegetables in a large mixing bowl.
3. Combine Everything: Add the apple cider vinegar and olive oil directly to the bowl with the vegetables. Season with salt and pepper to taste and mix well. Once the couscous has absorbed all the liquid and cooled slightly, fluff it with a fork to separate the grains. Add the hydrated couscous to the bowl with the dressed vegetables and toss gently until all ingredients are well combined and evenly coated.
4. Rest and Serve: For best flavor development, allow the salad to rest for about 10 minutes before serving, giving the couscous time to absorb the dressing flavors.

If you enjoy salads and vegetarian food, be sure to try this other delicious recipe: “Mediterranean Pita Pizza”. It’s delicious, fresh, and easy.

Secrets from Our Kitchen to Yours

• Perfect Couscous Texture: The key to perfectly fluffy couscous is to avoid stirring after you’ve added it to the hot broth. Simply cover and let it do its magic!
• Vegetable Sizing: Keep your vegetable pieces similar in size for the most balanced bite and visual appeal.
• Make-Ahead Option: This salad actually improves with a bit of time in the refrigerator, making it perfect for meal prep. Prepare it up to 24 hours in advance for even better flavor melding.
• Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The vegetables may release some liquid during storage, so give it a quick toss before serving again.

Serving Suggestions

This versatile Mediterranean couscous salad pairs beautifully with:

• Grilled chicken, fish, or lamb skewers
• As part of a mezze platter with hummus, olives, and pita bread
• Stuffed into halved bell peppers for an impressive vegetarian main course
• Packed in a container for a nutritious lunch that doesn’t need reheating

Put Your Spin on It

• Veggie Variations: Try adding diced bell peppers, grated carrots, or halved cherry tomatoes for different textures and flavors.
• Herb Explorations: Substitute or combine the parsley with fresh mint, cilantro, or dill for different aromatic profiles.
• Protein Boost: Add chickpeas, feta cheese, or grilled halloumi to transform this side dish into a complete meal.
• Grain Alternatives: Swap the couscous for quinoa or bulgur wheat for different nutritional profiles and textures.

Nutrition Notes

Each side dish serving (approximately 1/2 cup) provides approximately:

• 150 calories
• 3g protein
• 18g carbohydrates
• 8g fat (healthy unsaturated fats from olive oil)
• 2g fiber
• Rich in vitamins A, C, and K from fresh vegetables
• Good source of antioxidants and anti-inflammatory compounds

Tasty Thoughts

This Mediterranean couscous salad reminds me of why simple food is often the most satisfying. When ingredients are fresh and high-quality, they need minimal manipulation to shine. I find this dish particularly welcome during hot summer months when turning on the oven feels impossible, yet we still crave something substantial and nourishing.

The beauty of this recipe lies in its balance—the soft, absorbent couscous grains contrast perfectly with the crisp vegetables, while the bright acidity of the vinegar cuts through the richness of the olive oil. Each bite offers a different experience as you encounter pockets of sharp red onion, bursts of juicy tomato, and the clean crunch of cucumber.

Beyond its delicious taste profile, I appreciate how this dish brings a touch of Mediterranean sunshine to any table, regardless of season or location. It’s a reminder that good food doesn’t have to be complicated or time-consuming—sometimes the most memorable dishes are simply thoughtful combinations of everyday ingredients.

Common Questions

Can I use regular cucumber instead of English or Japanese? Yes, regular cucumber works fine, but you may want to remove the seeds if they’re large, and consider peeling it if the skin is thick or waxed.

How do I make this gluten-free? Simply substitute the couscous with quinoa, millet, or gluten-free couscous made from corn or rice.

Can I prepare this the night before for a party? Absolutely! In fact, the flavors will develop more fully overnight. Just hold back a small portion of the fresh herbs to sprinkle on top just before serving for a pop of color and freshness.

Is there a substitute for apple cider vinegar? Lemon juice makes an excellent substitute, offering a different but equally delicious citrus note to the dressing.

Print