Olive Couscous Salad

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This bright Mediterranean-inspired couscous salad is packed with buttery Castelvetrano olives, creamy mozzarella, and peppery arugula, all tossed in a naturally creamy Sungold tomato vinaigrette.

Prep Time10

Cook Time10

Course: Salad

Cuisine: Mediterranean

Servings: servings

Calories: 380kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

For the Couscous Salad

1 cup dried couscous
2 cups arugula roughly chopped
1 cup Castelvetrano olives chopped
½ cup mini mozzarella balls
2 tbsp fresh mint chopped

For the Sungold Tomato Vinaigrette

1 cup Sungold tomatoes
¼ cup olive oil
2 tsp red wine vinegar
3 fresh basil leaves torn
1 small garlic clove
1 tsp honey
1 generous pinch kosher salt
¼ tsp ground black pepper

Instructions

Cook the couscous. Prepare the couscous according to package instructions. Fluff with a fork and allow it to cool slightly.
Make the Sungold tomato vinaigrette. Add the Sungold tomatoes, olive oil, red wine vinegar, basil, garlic, honey, salt, and black pepper to a high-speed blender. Blend until smooth and creamy, about 20–30 seconds. Taste and adjust seasoning if needed.
Build the salad. In a large bowl combine the cooked couscous, chopped arugula, Castelvetrano olives, mini mozzarella balls, and chopped mint.
Dress the salad. Drizzle several tablespoons of the Sungold tomato vinaigrette over the salad and toss gently until evenly coated.
Serve. Taste and season with additional salt and pepper if needed. Serve immediately or chill for 20–30 minutes to allow the flavors to mingle.

Notes

This salad pairs beautifully with grilled chicken, salmon, or roasted vegetables.

Substitute pearled (Israeli) couscous if preferred—cook according to package directions.
Leftovers keep well in the refrigerator for up to 3 days.
You can easily double this recipe for a party sized version.

Nutrition