Lately, I’ve been completely obsessed with this easy, fridge-friendly Mediterranean couscous. It’s one of those meals that feels effortless but tastes like you spent hours in the kitchen. The other day, my friend Maddy whipped up a batch, and I was instantly hooked. Watching her cook is a little mesmerizing—she just peeks into the cupboard, grabs a little of this, a little of that, and suddenly you’re eating something incredible. Are you an intuitive cook, too? There’s something so satisfying about meals that come together with a little creativity rather than a strict recipe.
We now have a giant bowl of this couscous sitting in the fridge, and I’ve been having it every single day for lunch. The boys love it, too—it’s hearty enough to satisfy hungry appetites but still light and fresh. The best part? It’s infinitely riffable. You can mix in whatever vegetables, proteins, or herbs you have on hand and it still comes out amazing.
Mediterranean Couscous Recipe
Serves 8 lunch portions
Ingredients:
- Extra virgin olive oil, for cooking and drizzling
- 16 oz pearl couscous
- Better Than Bouillon (optional, for extra depth)
- 1 shallot, thinly sliced
- Juice of 1 lemon
- 1 pint cherry tomatoes, chopped
- 6 Persian cucumbers, chopped
- 2 red bell peppers, chopped
- 1 red onion, chopped
- 1 avocado, chopped
- Rotisserie or grilled chicken (optional; omit to make it vegan/vegetarian)
- Fresh dill, chopped
- Dried oregano
- Pinch of cinnamon
- Salt and pepper, to taste
Instructions:
- Cook the couscous: Warm a bit of olive oil in a medium pot over medium heat. Add the pearl couscous and toast lightly for a few minutes until fragrant. Pour in 2.5 cups of water and stir in 2 teaspoons of Better Than Bouillon if using. Cook, stirring occasionally, until the water is absorbed and the couscous is tender. Add a little extra water if needed.
- Marinate the shallot: While the couscous cooks, place the thinly sliced shallot in a small bowl. Squeeze the juice of one lemon over the slices and let them marinate. This adds brightness and a slight tang to the salad.
- Prep the veggies: Chop the cherry tomatoes, cucumbers, bell peppers, red onion, and avocado. If you’re using chicken, chop or shred it into bite-sized pieces. Combine everything in a large mixing bowl.
- Combine: Once the couscous is cooked, add it to the large bowl of chopped vegetables. Drizzle with a generous glug of olive oil, then season with fresh dill, dried oregano, a pinch of cinnamon, salt, and pepper. Toss everything together until well mixed.
- Serve and store: Enjoy immediately for a fresh, vibrant lunch—or portion into containers for a grab-and-go weekday meal. This couscous keeps beautifully in the fridge for several days and tastes even better after the flavors have melded.
Why I Love This Lunch
- Customizable: Swap in whatever vegetables, herbs, or proteins you have on hand.
- Make-ahead friendly: It’s perfect for meal prep.
- Balanced and satisfying: Fresh veggies, protein, and couscous make a complete meal that keeps you full and energized.
- Flavor-packed: The mix of lemony shallots, dill, oregano, and even a hint of cinnamon creates unexpected depth.
This Mediterranean couscous has officially become my go-to lunch obsession. Whether you’re meal-prepping for the week or just want a quick, fresh, and healthy lunch, it’s hard to go wrong.
