This bright, herb-flecked salad is a natural fit for a Mediterranean-style table, and every ingredient here plays right into that pattern. Chewy pearl couscous gets tossed with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of parsley, mint, and dill, so each bite has color, crunch, and freshness. The lemon vinaigrette, whisked with Dijon mustard, a touch of maple syrup, and good extra-virgin olive oil, brings a bright, tangy finish that ties the whole bowl together without weighing it down. It comes together with simple pantry staples and a short simmer for the couscous, then just a toss and a chill if you want the flavors to deepen. Serve it straight away for a lively side dish or make it ahead for an easy grab-and-go lunch that holds up well in the fridge for a couple of days. It's a simple, produce-forward dish that slots easily into a Mediterranean way of eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Bring 2 cups water, ½ tsp salt, and 1 tbsp olive oil to a boil in a medium saucepan over high heat. Add the pearl couscous, stir once, then reduce the heat to medium-low. Cover and cook until the water is absorbed and the couscous is tender with a slight chew, about 10–12 minutes.
Spread the cooked couscous onto a large mixing bowl or sheet pan and let it cool for 10 minutes, tossing once or twice so it doesn't clump.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
