Mediterranean Lemon Couscous Salad

Name: Mediterranean Lemon Couscous Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 180 g Couscous; 45 g Lemon juice; 60 g Olive oil; 40 g Green onion; 200 g Tomatoes; 240 g Red kidney beans, canned; 100 g Feta cheese; 30 g Pine nuts; 2 g Oregano; 240 ml Water; 2 g Black pepper

Mediterranean Lemon Couscous Salad · ready in 15 min · 4 servings · 420 kcal per serving · easy · 11 ingredients

A bright and refreshing couscous salad tossed with zesty lemon dressing, juicy tomatoes, creamy feta, and crunchy pine nuts for a perfectly balanced Mediterranean bite.

Prep: 10 min
Cook: 5 min
Total: 15 min
Serves: 4
kcal: 420
Difficulty: easy

Mediterranean Main dishes Salads Side dishes Quick (30 min or less)Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

180 gCouscous
45 gLemon juice
60 gOlive oil
40 gGreen onion
200 gTomatoes
240 gRed kidney beans, canned
100 gFeta cheese
30 gPine nuts
2 gOregano
240 mlWater
2 gBlack pepper

Equipment

stovetop, large bowl, mixing bowl, saucepan, serving spoon, small bowl, stove, whisk, wooden spoon

Instructions

Cook couscous
Prepare all ingredients and cook the couscous in water over medium heat on the stovetop until tender. · 5 min
What to look for: grains are fluffy and water is absorbed
Cool couscous
Spread the cooked couscous in a bowl and let it cool to room temperature. · 10 min
What to look for: no steam rising
Make dressing
Whisk the lemon juice and olive oil together in a small bowl until emulsified. · 2 min
What to look for: slightly thick and glossy
Combine salad
Add green onion, tomatoes, red kidney beans, feta cheese, pine nuts, oregano, and the dressing to the couscous, then mix well. · 5 min
What to look for: evenly coated and colorful
Season and serve
Serve the couscous salad and season with fresh black pepper to taste. · 1 min
What to look for: freshly mixed and aromatic

Nutrition (per serving)

kcal	420
Protein	12 g
Carbohydrates	52 g
of which sugars	5 g
Fat	18 g
of which saturated	4 g
Fibre	8 g
Sodium	520 mg

Nutri-ScoreB

Allergens

Contains: gluten, milk, tree nuts

Storage and reheating

Fridge: up to 3 days
Freezer: not recommended

Ingredient substitutions

Couscous

quinoa: Cook quinoa fully and cool before mixing.
bulgur: Use fine bulgur and soak instead of boiling.

Lemon juice

lime juice: Produces a slightly sharper citrus note.

Olive oil

avocado oil: Use refined for neutral flavor.

Green onion

red onion: Slice very thin to avoid overpowering.

Tomatoes

cherry tomatoes: Halve before mixing.

Red kidney beans

chickpeas: Rinse well to reduce sodium.