If you’ve got a grill going this week, this Mediterranean couscous salad bowl is where it should end up. Pearl couscous, smoky charred vegetables, and a creamy lemon basil feta dressing come together in one bowl that works as a side or a full meal.
I started making this on Sundays after my husband got obsessed with grilling everything in sight one summer. I’d end up with way more zucchini and peppers than I knew what to do with, so I started charring the extras and building bowls out of them for lunches during the week. My daughter picks the mushrooms out every single time, but she’ll eat the rest of the bowl without complaint, which counts as a win in my house. This is right up there with my Mediterranean quinoa bowl and my rainbow veggie quinoa bowl for using up whatever’s hanging around in the crisper drawer.
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Ingredients for Mediterranean Couscous Salad Bowl
Here’s what I use, plus a few swaps that work if you’re missing something or need to adjust for what’s in your fridge. If you’d rather build this on legumes instead of couscous, my greek lentil power bowl uses a similar lemon feta dressing and works just as well.
Equipment
Grill pan or grill, medium saucepan, large mixing bowl, small food processor
For the Bowl
- 1 cup pearl couscous
- 1 zucchini (cut into long slices)
- 1 yellow squash (cut into long slices)
- 1 red bell pepper (cut into long slices, stem and seeds removed)
- 1 poblano pepper (cut into long slices, stem and seeds removed)
- 1 small red onion (peeled, cut into large wedges with the core intact)
- 8 ounces mushrooms
- Olive oil spray
- Kosher salt
- Freshly ground black pepper
For the Dressing
- 1 tablespoon extra virgin olive oil (I always use a good quality olive oil here since it’s most of the dressing’s flavor)
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup feta cheese, crumbled
- ¼ cup basil leaves, packed and roughly chopped
A quick note: this bowl contains dairy (feta) and gluten (pearl couscous). Use gluten-free pearl couscous, orzo, or quinoa and skip the feta if you need this dairy-free or gluten-free.
No grill? A grill pan or your broiler works fine too, I’ve made this both ways depending on the season.
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Step-by-Step Instructions
In my experience, the trick to keeping this at 45 minutes total is cooking the couscous while you prep the vegetables, not after.
Step 1: In a medium saucepan, combine 1 ½ cups water and ¼ teaspoon kosher salt and bring to a boil. Stir in the couscous, reduce heat to low, and cover. Cook for 12 minutes. Turn off the heat, vent the lid, and let it sit while you prep the vegetables.
Step 2: Add the cut vegetables to a large mixing bowl. Spray generously with olive oil spray and season with 1 teaspoon salt and ¼ teaspoon pepper. Toss to combine.
Step 3: Preheat a grill to medium-high heat and lightly oil the grates. Add the vegetables in an even layer. Cook, flipping a few times, until soft and nicely charred, about 10 minutes. Remove from the grill and let cool slightly.
Step 4: While the vegetables cool, make the dressing. Add the olive oil, lemon juice, dijon mustard, garlic powder, onion powder, feta, basil, and 1 tablespoon water to a small food processor. Season with ¼ teaspoon kosher salt and ¼ teaspoon pepper. Blend until smooth.
Pro tip: don’t skip venting the lid on the couscous. Left covered too long, it turns gummy instead of fluffy.
Step 5: Once the vegetables are cool enough to handle, cut them into bite-size pieces. Divide the warm couscous between bowls, arrange the grilled vegetables on top, and drizzle generously with the dressing. Serve warm or at room temperature.
Mediterranean Couscous Salad Bowl
Ingredients
Equipment
Method
- In a medium saucepan, combine 1 1/2 cups water and 1/4 teaspoon kosher salt and bring to a boil. Stir in the couscous, reduce heat to low, and cover. Cook for 12 minutes. Turn off the heat, vent the lid, and let sit while prepping the vegetables.
- Add the cut vegetables to a large mixing bowl. Spray generously with olive oil spray and season with 1 teaspoon salt and 1/4 teaspoon pepper. Toss to combine.
- Preheat a grill to medium-high heat and lightly oil the grates. Add the vegetables in an even layer. Cook, flipping a few times, until soft and nicely charred, about 10 minutes. Remove from the grill and let cool slightly.
- While the vegetables cool, make the dressing. Add the olive oil, lemon juice, dijon mustard, garlic powder, onion powder, feta, basil, and 1 tablespoon water to a small food processor. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Blend until smooth.Don’t skip venting the couscous lid, left covered too long it turns gummy instead of fluffy.
- Once the vegetables are cool enough to handle, cut them into bite-size pieces. Divide the warm couscous between bowls, arrange the grilled vegetables on top, and drizzle generously with the dressing. Serve warm or at room temperature.
Nutrition
Notes
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What to Serve With Mediterranean Couscous Salad Bowl
This bowl is filling on its own, but a few sides round it out nicely if you’re feeding a crowd or want a heartier plate.
Grilled chicken skewers: Adds protein without competing with the dressing’s flavor.
Warm pita bread: Good for scooping up any extra dressing left in the bowl.
Hummus: A small side of hummus adds another creamy, savory layer if you’re serving this as a spread.
Cucumber tomato salad: A light, crunchy contrast to the soft grilled vegetables.
Kale Caesar salad: A crunchy, garlicky green side if you want something fresh next to the couscous.
Chickpea avocado bowl: Extra protein and creaminess if you’re feeding a bigger crowd.
Storage & Serving
This bowl keeps well in the fridge for up to 4 days in an airtight container. I usually store the dressing separately if I’m meal prepping, since the couscous can soak up extra moisture if it sits dressed for too long.
To serve again, let it come to room temperature or warm it gently in the microwave for about 30 seconds. The dressing doesn’t need reheating, just drizzle it on right before eating.
This bowl is easy to switch up. Swap the couscous for quinoa or orzo, add grilled chicken or shrimp for more protein, or wrap the whole thing in a warm pita for lunch on the go.
My Favorite Sauces for Mediterranean Couscous Salad Bowl
Since the feta basil dressing is already creamy and tangy, I like sauces that bring something different to the bowl, whether that’s smoky, herby, or bright. These same sauces work well on other grain bowls too, like my harvest quinoa bowl, if you want to mix things up throughout the week.
Chermoula: I love making chermoula, a Moroccan herb sauce with cilantro, parsley, garlic, olive oil, lemon juice, and warm spices, when I have extra grilled vegetables on hand. It’s traditionally served warm or at room temperature, so it’s a natural match for the charred veggies here.
Lemon Tahini Dressing: When I want something nuttier, I whisk up a lemon tahini dressing with tahini, lemon juice, garlic, and water. It’s more savory than the feta dressing and works well with the grains in this bowl.
Romesco: Romesco is one of my go-tos when I have roasted red peppers on hand. I blend them with almonds, garlic, olive oil, and smoked paprika for a smoky, nutty sauce that pairs beautifully with roasted vegetables, pasta, quinoa, or couscous.
Tzatziki: On hot days I’ll swap in tzatziki instead, a cool, creamy sauce made with yogurt, cucumber, garlic, and dill. It’s lighter and more refreshing than the feta dressing.
Lebanese Garlic Sauce (Toum): If I’m craving something punchier, I’ll make toum, a garlicky Lebanese sauce made from garlic, oil, and lemon juice, thinned into a sauce-like consistency. A little goes a long way, but it packs serious flavor for garlic lovers.
Conclusion
This Mediterranean couscous salad bowl has become one of my go-to ways to use up whatever’s on the grill. It’s simple enough for a weeknight but feels a little more special than a regular side salad, especially with that dressing. If you’re into building bowls around whatever’s in the fridge, my sweet potato chickpea buddha bowl is another one I make on repeat. Give it a try next time you’ve got the grill hot, and don’t skip the basil in the dressing, it makes the whole bowl.
