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Healthy Summer Couscous Salad

Mediterranean Pearl Couscous Salad

August 26, 2025

This Mediterranean Pearl Couscous Salad is summer in a bowl – bright, fresh, and brimming with the bold flavors of the Mediterranean coast. Tender pearls of golden couscous (infused with turmeric for a sun-kissed hue) are tossed with sweet roasted zucchini, crisp cucumber, juicy red pepper, briny Kalamata olives, and creamy feta. A generous drizzle of high-phenolic extra virgin olive oil ties it all together, adding a peppery depth and a boost of antioxidants that nourish your body as much as they delight your palate.

Perfect for warm-weather gatherings or make-ahead lunches, this salad delivers a satisfying balance of textures and flavors – hearty enough to stand alone, yet versatile as a side dish for grilled fish, lamb, or chicken. And with every bite, you’ll taste the quality and freshness that comes from using olive oil crafted for both flavor and health.

mediterranean peal couscous salad with veggies and feta and olive oil

Mediterranean Pearl Couscous Salad

Mediterranean Pearl Couscous Salad

Rated 5.0 stars by 1 users

Servings

6-8

A vibrant Mediterranean salad of pearl couscous, roasted vegetables, olives, feta, and fresh herbs – finished with a generous pour of high-phenolic olive oil. Bright, flavorful, and nourishing, it’s perfect as a main or side dish for any occasion.

Image of Mediterranean Pearl Couscous Salad

Ingredients

2 cups pearl couscous
1 tsp ground turmeric
2 tbsp kosher salt (for boiling water)
3 medium zucchinis
1 large red bell pepper
3 Persian cucumbers
¾ cup Kalamata olives (pitted)
½ bunch flat-leaf parsley
½ cup crumbled feta cheese (or more to taste)
Juice of 2 lemons or 3 limes (about ¼ cup)
Flaky sea salt, to taste
Freshly ground black pepper, to taste
⅓–½ cup kyoord extra virgin olive oil

Optional garnish:

Edible flowers
Chopped fresh mint or chives

Directions

Cook the couscous:

Bring a large pot of salted water to a boil. Stir in the turmeric and couscous. Boil for 8–10 minutes until al dente, then drain and let cool slightly in a large mixing bowl.

Roast the zucchini:

Preheat oven to 425°F (220°C). Slice the zucchini into ¾-inch thick rounds or lengthwise strips. Toss with a little olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes, flipping once, until golden and tender. Let cool, then chop into bite-size pieces.

Prep the vegetables and herbs:

While the couscous and zucchini are cooking/cooling:
○ Dice the red bell pepper and cucumbers.
○ Halve the olives.
○ Roughly chop the parsley.

Assemble the salad:

Add the roasted zucchini, diced vegetables, olives, parsley, and crumbled feta to the bowl of couscous.
Squeeze in the lemon or lime juice, season generously with flaky sea salt and black pepper, and drizzle generously with kyoord olive oil.

Toss and serve:

Mix everything together until well combined. Taste and adjust seasoning if needed.

Garnish (optional):

Scatter with edible flowers, chopped mint, or chives for a colorful finish.

Why we recommend "kyoord High-Phenolic Olive Oil"

With a smooth flavor, herbaceous notes and signature peppery aftertaste, our kyoord high-phenolic olive oil is a great choice for everyday cooking, baking, drizzling, dipping, and savoring.

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