Spring Mediterranean Couscous Salad: A Vibrant & Easy Recipe with Sun-Dried Tomato Vinaigrette
Welcome the season of renewal with a dish that bursts with freshness and flavor! This bright and zesty Spring Mediterranean Couscous Salad is a true celebration of spring produce, expertly crafted with fresh arugula, succulent marinated artichokes, crunchy chopped walnuts, and briny Kalamata olives. All these delightful components are generously coated in a homemade sun-dried tomato vinaigrette that adds an irresistible tang and depth. It’s a versatile dish – simple enough to whip up for quick weeknight dinners or pack for healthy lunches, yet elegant enough to impress your guests at any gathering.
We’re thrilled to share this incredible recipe, brought to you in partnership with our friends at California Walnuts. Their commitment to wholesome, high-quality ingredients aligns perfectly with our philosophy of creating delicious and nourishing meals. We’ve incorporated their fantastic walnuts to add a delightful crunch, essential healthy fats, and a boost of protein to our vibrant Mediterranean couscous salad, making it not just flavorful but also incredibly satisfying.
Embrace the Flavors of Spring with This Mediterranean Gem
Spring is finally here, and with it comes a craving for lighter, brighter meals that reflect the blossoming world around us. What better way to usher in the season than with a bowl of this refreshing Mediterranean couscous salad? Topped with an ultra-fresh and vibrant sun-dried tomato vinaigrette, this dish is designed to bring a little warmth and a lot of flavor into your day. For me, the first day of spring officially marks the start of bombarding you with delicious, power-packed salads that go beyond just leafy greens. This isn’t just any salad; it’s a flavor-packed, filling meal that will leave you feeling energized and satisfied.
My Salad Motto: More Stuff, Less Leaves!
When it comes to crafting the perfect salad, I live by a simple motto: “More stuff, less leaves.” This means piling on all the glorious ingredients that make salads truly great – fluffy couscous, crunchy nuts, a medley of chopped vegetables, tangy olives, and perhaps a generous sprinkle of cheese. While leafy greens like romaine, spinach, or shaved Brussels sprouts are wonderful additions, they often leave you feeling hungry within the hour. My solution? Prioritize nutrient-dense, filling components over sparse, leafy bases. This approach ensures every forkful is bursting with flavor and texture, transforming a simple side into a robust and satisfying main course.
This Mediterranean couscous salad perfectly embodies this philosophy. Instead of being predominantly greens, it features a hearty base of couscous, which provides sustained energy. Then we layer in the good stuff: the creamy texture of marinated artichokes, the briny punch of Kalamata olives, and the incredible crunch and healthy fats from California Walnuts. This combination not only makes the salad incredibly tasty but also deeply fulfilling, keeping those hunger pangs at bay for longer.
The Ultimate “Clean the Fridge” Salad
Let me be 100% honest with you: this Mediterranean couscous salad is often born out of necessity. It’s the kind of dish I whip up when my refrigerator is on the verge of exploding with a million little jars of leftover ingredients, greens that are nearing their wilting point, and a small quantity of cooked grains like quinoa or couscous from last night’s dinner. And if I’m being completely transparent, this happens on a very regular basis in my kitchen! This salad is my ultimate secret weapon for reducing food waste and embracing culinary creativity.
This recipe has quickly become my go-to precisely because of its incredible adaptability. It allows me to combine those odd bits and bobs – that tablespoon of capers from one dish, the quarter-cup of olives left over from another – that would otherwise languish in the back of the fridge. This salad is fundamentally about customization. It takes the delicious concept of a couscous salad with sun-dried tomato vinaigrette and invites you to explore endless ingredient possibilities. Feel free to toss in capers, Kalamata olives, fresh kale, peppery arugula, crumbled feta, tangy goat cheese, grated Parmesan, crunchy walnuts, crisp romaine, juicy heirloom tomatoes, finely diced red onion, refreshing Persian cucumbers, vibrant bell peppers, or even substitute quinoa or wild rice for couscous. The beauty is in using what you already have, transforming potential waste into a spectacular meal. It’s a joyous way to empty out the refrigerator, making space for more exciting things… like more fresh ingredients (or homemade cupcakes, I kid, mostly!). More kale, I meant, more kale!
The Secret to Its Brightness: Sun-Dried Tomato Vinaigrette
A truly spring-inspired salad demands a dressing that’s equally bright and full of vibrant flavor. Our homemade sun-dried tomato vinaigrette delivers precisely that. This tangy, savory, and slightly sweet dressing is remarkably simple to prepare, yet it elevates the entire salad to a new level. The ingredients are straightforward: sun-dried tomatoes packed in oil, high-quality white wine vinegar, a touch of honey for balance, finely minced garlic, good olive oil, and a pinch of salt and pepper.
Here’s a crucial tip for an extra flavor boost: don’t discard the oil from the sun-dried tomato jar! Adding a couple of tablespoons of this infused oil into your vinaigrette provides a concentrated burst of tomato goodness and incredible depth. This small addition makes a significant difference, lending a rich, savory backdrop to the bright, juicy tomato flavor, which is then beautifully mellowed out by the honey. My mouth waters just thinking about it – it’s truly that good!
Mastering the Art of Couscous
If you’ve never cooked couscous before, prepare to be amazed by its simplicity. It is quite possibly one of the easiest grains to prepare, requiring minimal effort for maximum reward. The key to perfect, fluffy couscous lies in a simple 1:1 ratio of cooking liquid to dry couscous. Whether you choose vegetable broth for added flavor or plain water, the process is foolproof.
Simply bring your chosen cooking liquid to a boil in a saucepan. Once boiling, stir in the dry couscous, give it a quick stir to combine, then immediately remove the pan from the heat and cover it tightly. Allow it to sit undisturbed for about 10 minutes. During this time, the couscous will absorb all the liquid and become perfectly tender. Once rested, simply fluff it with a fork. It’s that easy! For this Mediterranean couscous salad, you’ll want to let the cooked couscous cool completely before tossing it with the other fresh ingredients to ensure the salad remains vibrant and crisp.
Serving Suggestions and Customization
This versatile Mediterranean couscous salad can be enjoyed hot, cold, or (my personal favorite) at room temperature. While warm salads aren’t typically my preference, if you enjoy them, feel free to warm the couscous slightly or assemble the salad with freshly cooked, still-warm couscous just before serving. For a refreshing cold salad, simply refrigerate the dressing and all salad ingredients separately, then toss them together just before you’re ready to eat, adjusting salt and pepper to taste.
I recently served this salad at a family dinner, and it was an absolute hit with everyone. The harmonious blend of tangy Mediterranean flavors, the satisfying crunch of nutty walnuts, and the bright, fresh greens creates an irresistible combination. I’m quite certain it will be a crowd-pleaser with your family and friends too! Beyond its deliciousness, there’s another hidden benefit: it’s a fantastic way to utilize those lingering ingredients, leaving your refrigerator sparkling clean. I think I’ll make this a routine end-of-the-week affair!
Spring Mediterranean Couscous Salad with Sun-dried Tomato Vinaigrette
15 minutes
15 minutes
A bright and fresh spring Mediterranean couscous salad loaded with fluffy couscous, peppery arugula, tender marinated artichokes, crunchy California walnuts, and briny Kalamata olives. Crowned with a zesty homemade sun-dried tomato vinaigrette, this salad is effortlessly simple for weeknights and packed lunches, yet sophisticated enough to grace any dinner party.
Ingredients
For the Sun-dried Tomato Vinaigrette:
- ½ cup sun-dried tomatoes packed in oil (plus 2 tbsp oil from the jar)
- ⅓ cup extra virgin olive oil
- 2 teaspoons minced garlic
- 1 tablespoon honey (adjust to taste)
- 3 tablespoons white wine vinegar
- Salt and freshly ground black pepper, to taste
For the Couscous Salad:
- 2 cups cooked couscous (prepare according to package directions; can substitute quinoa or wild rice)
- ½ cup California Walnuts, roughly chopped
- ½ cup crumbled feta cheese
- 1 ¼ cup arugula, roughly chopped (or baby spinach, chopped kale, microgreens)
- ¼ cup chopped Kalamata olives
- ½ cup marinated artichoke hearts, chopped
- 2 tablespoons capers, drained
Instructions
- Prepare the Vinaigrette: In a blender or food processor, combine the sun-dried tomatoes (and 2 tablespoons of their packing oil), olive oil, minced garlic, honey, white wine vinegar, and a generous pinch of salt and pepper. Blend until the dressing is completely smooth and emulsified. Taste and adjust the seasoning as needed. If you prefer a less tangy dressing, you can add an additional half tablespoon of honey.
- Assemble the Salad: In a large mixing bowl, combine the cooked and cooled couscous, chopped California walnuts, crumbled feta cheese, chopped arugula, Kalamata olives, marinated artichoke hearts, and drained capers.
- Dress and Serve: Pour the prepared sun-dried tomato vinaigrette over the salad ingredients. Toss gently to ensure all components are thoroughly coated. Serve immediately at room temperature for optimal flavor and texture. If preparing in advance or serving cold, store the dressing and salad ingredients separately in the refrigerator. Toss just before serving and adjust salt and pepper to taste.
Notes
- Customization is Key! This salad is wonderfully adaptable. Feel free to swap out the greens for baby spinach, finely chopped kale, microgreens, or even shaved Brussels sprouts. Replace Kalamata olives with green or black olives. If you don’t have artichokes, try chopped cucumbers, diced heirloom tomatoes, green bell peppers, or thinly sliced red onions. The idea is to use what you have on hand – it’s truly a “clean the fridge” kind of salad that encourages creativity and reduces food waste!
Thank you to our friends over at California Walnuts for sponsoring this post! We truly love partnering with companies that promote wholesome, quality ingredients for delicious and healthy eating.
Have you made this recipe?
If you enjoyed this vibrant Spring Mediterranean Couscous Salad, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. Your feedback helps other home cooks discover and enjoy this recipe! You can also share a picture of your creation on Instagram with the hashtag #LITTLESPICEJAR and #MediterraneanCouscousSalad – I’d absolutely love to see what you made!
Before you go, don’t forget to put your personal spin on this delightful salad! Use whatever fresh ingredients you have lingering in your fridge. Once you’ve created your masterpiece, snap a picture and share it on Instagram, Facebook, or Twitter. Be sure to tag me and use the hashtag #Whatsinyourfridge so I can see all the creative and unique ways you’ve made this Mediterranean couscous salad your very own!
IS THIS A GOOD CHOICE FOR YOU? (Nutritional Information)
*Based on 1/8th of the recipe as written. Nutritional values are approximate and may vary based on specific ingredient brands and preparation methods.
