This Mediterranean Couscous Salad is a vibrant, satisfying dish that balances fluffy couscous with crisp vegetables, briny olives, and creamy feta. It comes together in under 30 minutes and is perfect for a quick lunch or a colorful potluck contribution. The bright lemon-herb dressing ties everything together for a true taste of the Mediterranean.
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Why You’ll Love This Mediterranean Couscous Salad
- Texture party: Fluffy couscous, juicy tomatoes, crunchy cucumber, and creamy feta.
- Make-ahead lifesaver: Flavors meld and improve after sitting for a few hours.
- Incredibly versatile: Easily adapt with different beans, veggies, or herbs.
- Zesty lemon-herb dressing: Bright, flavorful, and ties the whole dish together.
Ingredients & Tools
- 200 g couscous
- 240 ml boiling water or vegetable broth
- 1 large cucumber, diced
- 250 g cherry tomatoes, halved
- 1 small red onion, finely diced
- 120 g feta cheese, crumbled
- 100 g Kalamata olives, pitted and halved
- 1 can (400 g) chickpeas, rinsed and drained
- 50 g sun-dried tomatoes in oil, chopped
- 30 g fresh parsley, chopped
- 15 g fresh mint, chopped
- Juice of 2 lemons
- 80 ml extra virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
Tools: A large mixing bowl, a medium bowl with a lid (or plastic wrap), a small bowl or jar for the dressing, a sharp knife, and a cutting board.
Notes: Don’t be shy with the fresh herbs—they are the soul of this dish. And using a good quality extra virgin olive oil for the dressing makes a world of difference, as its fruity, peppery notes will shine through beautifully.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 12 g |
| Fat: | 18 g |
| Carbs: | 45 g |
| Fiber: | 7 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 5 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the fluffing. After your couscous has absorbed the hot liquid, fluffing it with a fork is a non-negotiable step. It separates the grains and prevents a big, sticky clump from forming in your salad.
- Dice your vegetables consistently. Try to cut your cucumber, onion, and tomatoes into pieces that are roughly the same size. This isn’t just for looks—it ensures you get a little bit of everything in every single bite.
- Rinse those chickpeas thoroughly. Giving your canned chickpeas a good rinse under cold water gets rid of that starchy, sometimes metallic-tasting liquid they’re packed in. It makes them taste fresher and cleaner in the final salad.
- Taste your dressing before you pour. The amounts for lemon, salt, and oil are a starting point. Dip a piece of cucumber or a couscous grain into the dressing and adjust to your liking. You might want it tangier or saltier!
How to Make Mediterranean Couscous Salad
Step 1: Prepare the Couscous. Place the dry couscous in your medium bowl. Bring your water or broth to a rolling boil and immediately pour it over the couscous. Add a pinch of salt, give it one quick stir, then cover the bowl tightly with a lid or plastic wrap. Let it sit for about 5-7 minutes. The trick is to leave it completely alone—no peeking! This allows the steam to do its work and cook the grains perfectly.
Step 2: Make the Lemon-Herb Dressing. While the couscous is steaming, grab your small bowl or jar. Add the fresh lemon juice, extra virgin olive oil, dried oregano, salt, and pepper. If you’re using a jar, screw the lid on tightly and shake it vigorously until the dressing is emulsified and looks slightly creamy. If using a bowl, just whisk it until well combined. You’ll notice the aroma is instantly bright and inviting.
Step 3: Fluff the Couscous. After the couscous has rested, remove the cover. Take a fork and fluff it gently, raking through the grains to separate them. You want it light and airy, not packed down. Let it sit for another minute or two to cool down slightly—you don’t want it to be piping hot when you add the fresh vegetables.
Step 4: Combine the Salad Ingredients. Transfer the fluffy, slightly cooled couscous to your large mixing bowl. Now, add the diced cucumber, halved cherry tomatoes, finely diced red onion, crumbled feta, Kalamata olives, rinsed chickpeas, and chopped sun-dried tomatoes. The colors at this stage are just gorgeous—all those vibrant reds and greens.
Step 5: Add the Fresh Herbs and Dressing. Sprinkle the chopped fresh parsley and mint over the top of the salad. Pour about two-thirds of the dressing over everything. Now, using a large spoon or spatula, gently toss the salad. Be careful not to over-mix and crush the softer ingredients like the tomatoes and feta.
Step 6: Taste and Adjust. This is the most important step! Taste a spoonful of the salad. Does it need more salt? More pepper? A bit more of that zingy lemon juice from the remaining dressing? Adjust the seasoning to your preference. Sometimes I find it needs another pinch of salt to really make the flavors pop.
Step 7: Let it Rest (If You Can!). For the best flavor, cover the bowl and let the salad sit at room temperature for at least 15-20 minutes before serving. This allows the couscous to fully absorb the dressing and for all the flavors to meld together beautifully. Give it one final gentle toss right before you serve it.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; vegetables will become watery upon thawing.
- Reviving: Refresh with a squeeze of lemon juice and a drizzle of olive oil before serving.
Serving Suggestions
Complementary Dishes
- Grilled Lemon-Herb Chicken or Fish — The simple, charred flavors of grilled protein are a perfect match for the bright, herby notes in the salad. A piece of grilled salmon or chicken breast turns this side into a complete and satisfying meal.
- Hummus and Warm Pita Bread — For a full-on Mediterranean feast, serve the salad alongside a big bowl of creamy hummus and soft, warm pita bread for dipping. It’s a fantastic, shareable spread for casual entertaining.
- Lamb Koftas or Meatballs — The rich, spiced flavor of lamb pairs wonderfully with the freshness of the salad. The couscous acts as a lovely, light base that cuts through the richness of the meat.
Drinks
- A Crisp, Dry Rosé — The berry notes and acidity in a good rosé complement the salty feta and olives while standing up to the lemony dressing. It just feels like the right drink for this kind of food.
- Sparkling Water with Lemon and Mint — A non-alcoholic option that mirrors the flavors in the salad itself. The bubbles are refreshing and help cleanse the palate between bites.
- A Light Lager or Pale Ale — The crisp, hoppy bitterness of a cold beer is a fantastic counterpoint to the salty, briny elements in the salad. It’s a surprisingly perfect pairing.
Something Sweet
- Baklava — The flaky, nutty, honey-soaked layers of baklava provide a decadent and authentic finish to a Mediterranean-inspired meal. The sweetness is a wonderful contrast to the savory salad.
- Lemon Sorbet — For a lighter, palate-cleansing end, a scoop of tangy, refreshing lemon sorbet is just the thing. It continues the citrus theme in the most delightful way.
- Greek Yogurt with Honey and Walnuts — It’s simple, elegant, and feels like a natural extension of the meal. The creamy yogurt, sweet honey, and crunchy nuts are a timeless combination.
Top Mistakes to Avoid
- Mistake: Using warm couscous. If you add the dressing and vegetables to couscous that’s still very hot, it can wilt the fresh herbs and make the cucumber and tomatoes soft and sad. Let it cool for a few minutes first.
- Mistake: Over-mixing the salad. Once you add the feta and softer veggies, be gentle when tossing. Aggressive stirring will break down the feta into a paste and crush the tomatoes, making the salad look muddy.
- Mistake: Skipping the rest time. I know it’s tempting to dig in right away, but giving the salad even 15 minutes to sit allows the couscous to drink up the dressing, resulting in a much more flavorful and cohesive dish.
- Mistake: Not seasoning at the end. The salt level can change once everything is combined. Always, always do a final taste and seasoning check right before serving—it’s the difference between a good salad and a great one.
Expert Tips
- Tip: Toast your couscous. For a deeper, nuttier flavor, toast the dry couscous in a dry skillet over medium heat for 3-4 minutes before adding the boiling liquid. You’ll notice a wonderful aroma and a slightly golden color.
- Tip: Add the dressing in stages. Start with about two-thirds of the dressing, toss, and then let it sit. The couscous will absorb a lot of it. Just before serving, add the remaining dressing to refresh the salad and make it glossy.
- Tip: Use the sun-dried tomato oil. If your sun-dried tomatoes are packed in oil, use a tablespoon or two of that flavorful oil in place of some of the regular olive oil in your dressing. It adds an incredible depth of tomato-y flavor.
- Tip: Make it a grain bowl. Turn leftovers into a next-level lunch by piling the salad over a bed of peppery arugula and topping it with a soft-boiled egg or some grilled shrimp for extra protein.
FAQs
Can I make this salad ahead of time?
Absolutely, and I highly recommend it! You can prepare the entire salad, cover it tightly, and refrigerate it for up to 3 days. The flavors will continue to develop and meld. The vegetables might release a little water, so just give it a good stir before serving. You might also want to refresh it with a tiny squeeze of fresh lemon juice to brighten it up after its time in the fridge.
What can I use instead of couscous?
If you’re looking for a gluten-free alternative, quinoa is a fantastic substitute. Cook it according to package directions and let it cool completely. You could also use other small grains like bulgur wheat (if gluten isn’t an issue) or even small pasta like orzo. The method and dressing will work beautifully with any of these bases.
My salad turned out a bit dry. What happened?
This usually means the couscous absorbed more dressing than expected. Don’t worry, it’s an easy fix! Simply whisk together a little extra lemon juice and olive oil—maybe a tablespoon of each—and gently toss it through the salad just before you serve it. This will bring back the moisture and vibrancy instantly.
Can I add other vegetables?
Please do! This recipe is wonderfully adaptable. Diced bell peppers (any color), finely chopped roasted red peppers, sliced radishes for extra crunch, or even some steamed and cooled asparagus pieces would all be delicious additions. Think about colors and textures you enjoy.
Is it okay to use dried herbs instead of fresh?
For the parsley and mint, fresh is really best as they provide a bright, clean flavor and vibrant green color that dried herbs can’t match. However, if you’re in a pinch, you can use about one teaspoon each of dried parsley and dried mint. Just be aware the flavor profile will be different—more earthy than fresh and zingy.
Mediterranean Couscous Salad
Make this easy Mediterranean Couscous Salad in under 30 minutes! Packed with fresh veggies, feta, and a zesty lemon dressing. Get the recipe now!
Ingredients
For the Salad
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200 g couscous
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240 ml boiling water or vegetable broth
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1 large cucumber (diced)
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250 g cherry tomatoes (halved)
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1 small red onion (finely diced)
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120 g feta cheese (crumbled)
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100 g Kalamata olives (pitted and halved)
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1 can chickpeas (400 g, rinsed and drained)
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50 g sun-dried tomatoes in oil (chopped)
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30 g fresh parsley (chopped)
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15 g fresh mint (chopped)
For the Dressing
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2 lemons (juiced)
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80 ml extra virgin olive oil
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1 tsp dried oregano
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1/2 tsp salt (plus more to taste)
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1/4 tsp black pepper
Instructions
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Place the dry couscous in your medium bowl. Bring your water or broth to a rolling boil and immediately pour it over the couscous. Add a pinch of salt, give it one quick stir, then cover the bowl tightly with a lid or plastic wrap. Let it sit for about 5-7 minutes.01
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While the couscous is steaming, grab your small bowl or jar. Add the fresh lemon juice, extra virgin olive oil, dried oregano, salt, and pepper. If you’re using a jar, screw the lid on tightly and shake it vigorously until the dressing is emulsified and looks slightly creamy. If using a bowl, just whisk it until well combined.02
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After the couscous has rested, remove the cover. Take a fork and fluff it gently, raking through the grains to separate them. Let it sit for another minute or two to cool down slightly.03
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Transfer the fluffy, slightly cooled couscous to your large mixing bowl. Now, add the diced cucumber, halved cherry tomatoes, finely diced red onion, crumbled feta, Kalamata olives, rinsed chickpeas, and chopped sun-dried tomatoes.04
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Sprinkle the chopped fresh parsley and mint over the top of the salad. Pour about two-thirds of the dressing over everything. Now, using a large spoon or spatula, gently toss the salad.05
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Taste a spoonful of the salad. Adjust the seasoning to your preference.06
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For the best flavor, cover the bowl and let the salad sit at room temperature for at least 15-20 minutes before serving. Give it one final gentle toss right before you serve it.07
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