Mediterranean couscous

Healthy, fast and filling, this Mediterranean couscous salad is what you could call healthy comfort food.


  seasoning (salt and pepper to taste)
4 oz couscous (measured dry, whole grain couscous)
2 oz olives (black olives, pitted)
8 oz vegetable medley (Mediterranean vegetables)


Place a selection of prepared Mediterranean vegetables in a baking tray and top with a little olive oil.

Preheat oven to 350°F. Bake vegetables for approximately 15 to 20 minutes.

Meanwhile cook 4 ounces of couscous according to package instructions – but replace the water with the same amount of vegetable broth for more flavor.

Fluff couscous with fork and add 1 tablespoon of olive oil and a little bit of salt and pepper to taste. Mix through.

Serve couscous topped with Mediterranean vegetables and a sprinkle of chopped feta cheese and olives.

Total time
40 minutes
Cooking time
Preparation time
4 servings


Use your choice of vegetables such as eggplant; zucchini; red and white onion; green, yellow, range or red peppers; or tomatoes. You’ll need approximately 2 ounces of chopped vegetables per person.

Did you hear about the benefits of eating less meat? This is a perfect filling recipe for a meatless day. Make this recipe your healthy choice.


Mediterranean cuisine

easy, steam, roast
rice & pasta, appetizer, one dish meal
Mediterranean food recipes
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