Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mediterranean Couscous White Bean Salad

  • Author: Louisa Clements, Living Lou
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Description

Couscous is an ingredient that cooks in just five minutes, making it a great choice for a cold, make ahead salad! This Mediterranean inspired salad features white kidney beans, tomatoes, fresh basil and an easy balsamic dressing. Whip this up in just 20 minutes for any last minute summer barbecues.

Visit Louisa’s website: https://www.livinglou.com/


Ingredients

Scale

Salad:

  • 1 cup couscous, cooked according to package directions
  • 1 540mL can white kidney beans, drained and rinsed
  • 1 red bell pepper, diced
  • ½ 283g pkg. cherry tomatoes, chopped
  • ½ cucumber, diced
  • ⅓ cup chopped Kalamata olives
    ¼ cup crumbled feta cheese
  • ¼ cup finely chopped red onion
  • 1 tbsp thinly sliced basil

Dressing:

  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 small clove garlic, grated
  • 1 tsp honey
  • ¼ tsp Dijon mustard
  • ¼ tsp salt

Instructions

Cook couscous according to package directions and allow it to cool.

In a medium bowl, whisk olive oil with balsamic, garlic, honey, Dijon and salt.

Add couscous, bell pepper, cherry tomatoes, beans, cucumber, , feta, red onion, cilantro and salt. Toss to combine and serve.


Notes

Couscous salad will last about 2 days in the fridge.