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Mediterranean Couscous Toss

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Mediterranean Couscous Toss

Mediterranean Couscous Toss

Jessica Braider
This delicious salad pulls flavor elements from across the Mediterranean and Middle East, but the dish remains pretty kid-friendly. It’s also good served with grilled shrimp or sardines and whipped cream cheese on Ak Mok or Finn Crisp crackers. Scramble recipe tester Sandra Simmons said, “There will be no leftovers to refrigerate! Guaranteed! This is so good!” [recipe-video]
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Cook Time 25 minutes
Total Time 25 minutes
Course Main Dish, Side Dish
Cuisine Mediterranean
Servings 6 servings


  • 8 oz. Israeli couscous (use wheat or gluten-free, if needed), whole wheat if available, or use orzo, barley, or quinoa 1 1/2 cups
  • 1 1/2 cups cherry tomatoes quartered
  • 1 English or Persian cucumber quartered lengthwise and chopped 2 cups
  • 1/2 cup shelled pistachio nuts
  • 1/2 sweet yellow onion such as Vidalia or Walla Walla finely diced 1 cup
  • 1 cup crumbled feta cheese
  • 1 1/2 cups cooked chicken breast diced (optional)
  • 1/2 cup fresh mint chopped
  • 1/4 cup extra virgin olive oil
  • 1 lemon use all the juice and zest
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper


  • Cook the couscous in salted water according to the package directions, remove it from the heat and fluff it immediately and let it cool for a few minutes.
  • Meanwhile, in a large serving bowl, combine the tomatoes, cucumbers, pistachios, onions, cheese, chicken (optional), and mint.
  • In a large measuring cup, whisk together the oil, lemon juice and zest, cumin, coriander, salt, and pepper.
  • Add the couscous and the dressing to the serving bowl and toss thoroughly. Serve it immediately or refrigerate it for up to 2 days.


Do Ahead or Delegate: Cook the couscous, quarter the tomatoes, quarter and chop the cucumber, dice the onion, crumble the cheese if necessary and refrigerate, dice the chicken if necessary and refrigerate, chop the mint, juice and zest the lemon, combine the spices, make the salad dressing, or fully prepare and refrigerate the salad.
Scramble Flavor Booster: Add Greek olives and increase the mint, cumin, and coriander.
Tip: We know that whole grains are good for us, but do you know how to select products that truly have enough whole grains to be beneficial?  Look for the yellow "Whole Grain" stamp on packages.  This indicates that the product contains at least 8 grams of whole grains per serving.
Nutritional Information Per Serving (% based upon daily values): Calories 377, Total Fat: 19g, 29.5%; Saturated Fat: 6g, 28%; Cholesterol: 23mg, 7.5%; Sodium: 479mg, 20%; Total Carbohydrate: 42g, 14%; Dietary Fiber: 3g, 10%; Sugar: 5g; Protein: 12g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dinner, Kid-Friendly, Kosher, Low Fat, Low Sodium, Lunch, Main Dish, Make-Ahead, Picnic, Potluck/Buffet, Salads, Side Dish, Summer, Vegetarian
Tried this recipe?Let us know how it was!

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