Mediterranean food is one of my favorite cuisines. It is bright and fresh while still very filling! For a long time I served basmati rice with my Greek chicken kabobs but I wanted something a little elevated. Enter this Mediterranean couscous recipe.
This bowl of couscous is so extra and she knows it.
My Mediterranean spread usually consists of my Greek chicken kabobs or these Greek sheet pan meatballs, hummus from Trader Joe’s (it is the best hummus), feta cheese, salad greens, quick Greek vinaigrette, and my homemade tzatziki sauce.
Listen, I have been known to eat this tzatziki with a spoon right out of the bowl. Happy about it!
Mediterranean Couscous Recipe
Couscous cooks in 5 minutes and then it is just a matter of tossing it with some seriously fresh and bright ingredients! I use fresh parsley, chopped red onion, feta, cherry tomatoes, and fresh lemon juice.
But what will bring this dish to a whole different level is fresh mint (getting that first pop of fresh mint on your tongue is so surprising in the best way) and chopped dates.
Dates are naturally sweet and it makes the saltiness of the feta, the bite of the red onion, and the freshness of the herbs really pop.
You can serve this dish cold. I generally make the couscous along with the tzatziki a day ahead of time and serve right out of the fridge!
The best part of this meal is everyone gets to construct their own plate! Throw everything on the table mezze style and let people choose their own taste adventure.
Below are the recipes for my Greek dressing, the Mediterranean couscous, and my tzatiki!
PrintGreek Dressing
Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced
- Juice from 1/2 lemon
- 1 tsp dried oregano or dried Italian herbs
- 1/4 tsp salt
Instructions
Add all ingredients to a mason jar. Shake well to combine! Will last in the refrigerator for up to one week.
Mediterranean Couscous Recipe
Serves 5-6 as a side dish. Can be doubled or tripled.
Ingredients
- 1 (10 ounce) box Couscous or 2 cups prepared couscous* (see note in instructions on a trick to preparing the couscous)
- 6 whole pitted dates, chopped
- 1/4 cup red onion, chopped
- 1/4 cup fresh parsley, chopped
- 2 Tbsp fresh mint, chopped
- Juice from 1 lemon
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1/2 cup feta
- 1/2 cup cherry tomatoes, halved
- 1/2 tsp salt
- 1/8 tsp pepper
Instructions
In a big bowl add the prepared couscous*. Mix in all the additional ingredients.
Taste and add any additional salt or freshly cracked black pepper. (Remember that feta can be pretty salty so you might not need salt.)
Serve with a side of Tzatziki sauce and greek chicken kabobs.
Notes
*The box instructions on the couscous will have you add the couscous once the water is boiling but to make sure your couscous does not clump, add it to the cold water along with the seasoning packet and anything else called for. Mix. Turn the heat on and allow it to come to a boil. Then remove from heat, cover for 5 minutes. After 5 minutes, fluff with a fork for perfect couscous that is not clumpy!
Tzatziki Sauce
Ingredients
- 7 oz plain greek yogurt
- 1 english Cucumber, chopped (or one small regular cucumber, seeds removed, chopped)
- Juice from 1/2 lemon
- 2 garlic cloves, minced
- 1 Tbsp fresh dill
- 1 tsp salt
- 1/8 tsp pepper
Instructions
Mix all the ingredients together. Refrigerator for at least one hour before serving to allow the flavors to come together!
This couscous is delicious. We loved the way the feta, mint, and sweetness of the dates paired together. Made this with the lemon chicken skewers and it was a lovely meal.