Mediterranean Couscous Pasta Salad

We made Mediterranean Couscous Pasta Salad awhile back to go with Greek Chicken. It's an easy go to pasta salad for all the summer barbecues, picnics, and potlucks that happen.

I used the larger Israeli Couscous or also known as Pearl Couscous, because I prefer the larger texture for pasta salad. Israel Couscous is the size of small pearls when cooked, and is usually made from wheat flour or semolina flour.

To cook Israel Couscous it is boiled unlike regular Couscous that's steamed.

I made a herbed vinaigrette to dress the Couscous Salad. I then added kalamata olives, capers, sun-dried tomatoes, artichoke hearts, garbanzo beans, cucumbers, bell pepper, spinach, and fresh herbs.

It's very similar to our other favorite Mediterranean Pasta Salad that was featured in Better Homes and Gardens in the July issue with just a few small changes.

Definitely a family favorite that never lasts long.

Mediterranean Couscous Pasta Salad cook Israeli Couscous

Fill a medium sized pot with water. Add 1 teaspoon Salt, and bring water to a boil.

Add 2 cups Israeli Couscous, and simmer uncovered for 8-10 minutes. Cook until couscous is tender but not gummy.

Drain with a fine mesh kitchen strainer. Rinse under cold water, and drain.

To make the Mediterranean Vinaigrette combine:

2/3 cup Olive Oil
1/3 cup White Wine Vinegar
1 tablespoon Lemon Juice
2 cloves Minced Garlic
2 teaspoons Chopped Fresh Dill
1 teaspoon Chopped Fresh Rosemary, Stems Removed
1/2 teaspoon Dried Or Fresh Oregano
1/2 teaspoon Salt

Shake until well combined.

Drizzle 1/3 cup Mediterranean Vinaigrette over warm couscous to lightly coat. Toss until well combined.

Add:

15 ounces Drained Garbanzo Beans
14 ounces Drained and Chopped Artichoke Hearts
2/3 cup Kalamata Olives Chopped In Half
1 whole Red Bell Pepper Seeded and Diced
1 1/2 cups Sliced Cocktail Cucumbers or Diced English Cucumber
1/3 cup Diced Red Onion
2 tablespoon Drained Capers
2 tablespoons Chopped Sun-dried Tomatoes

Stir in:

4 ounces Finely Chopped Fresh Spinach
1/3 cup Finely Chopped Fresh Basil
3 tablespoons Finely Chopped Parsley
3/4 cup Crumbled Feta Cheese

Drizzle with about 3/4 of the Mediterranean Vinaigrette and toss until well combined.

Refrigerate until cold. This is one of those Pasta Salads that really get better after a few hours or overnight in the fridge so the flavors can develop.

Mediterranean Couscous Pasta Salad also can make a delicious vegetarian light summer dinner or cooked chicken or diced salami can be added for a heartier meal.

It's a must make Pasta Salad especially when the weather heats up.

A few other favorite Pasta Salads recipes we can't get enough of are:

Mediterranean, Pasta Salad, Couscous, Israel Couscous, Pearl Couscous, Mediterranean Pasta Salad, Artichoke Hearts, Garbanzo Beans, Spinach, Herbs,Mediterranean Vinaigrette

Mediterranean Pasta Salad, Mediterranean, Couscous, Pasta Salad, Israel Couscous, Pearl Couscous

Mediterranean

Yield: 12

Author: Serena