Couscous salad with tomatoes and olives

This is a great vegan, whole food plant-based recipe to use for a quick lunch. You can also make it ahead and have it for lunches for the week. I think this would also be great to take to a picnic or potluck. I use Israeli couscous in this recipe but I think it would taste great with any pasta.

Couscous salad with tomatoes and olives

This recipe makes (4) 1 cup servings.
Prep Time10 mins
Course: Appetizer, lunch, Salad
Cuisine: Mediterranean
Keyword: olives, salad, tomatoes


  • 2 cups prepared Israeli couscous
  • 1 cup tomatoes, diced
  • 1/2 cup kalamata olives, chopped
  • 1/4 cup red onion
  • 2 tbsp fresh Italian parsley

For the dressing:

  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp greek seasoning, I use Penzey's
  • Fresh ground pepper if desired


  • Cook couscous according to instructions on the package.
  • While couscous is cooking, In a medium-sized bowl, mix together tomatoes, olives, onion, and parsley.
  • In a small bowl, mix lemon juice, garlic, and seasoning.
  • When couscous is finished cooking, allow to cool or put in strainer and run cold water over it.
  • Add couscous to the bowl with the tomatoes mixture.
  • Add the dressing and stir.
  • Add some fresh ground pepper if desired.

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