A light and flavorful Mediterranean-inspired salad made with fluffy couscous, crisp veggies, tangy feta, and a lemony herb dressing. Great as a refreshing side or a satisfying vegetarian main dish.
Origin Greek Couscous Salad
This dish blends traditional Greek salad ingredients — like cucumber, tomato, olives, and feta — with couscous, a quick-cooking grain from North Africa. The result is a delicious fusion that’s easy to prep and perfect for warm days.
Why You’ll Love This Recipe
It’s fresh, vibrant, and comes together in under 30 minutes. Plus, it’s versatile — enjoy it as a side, pack it for lunch, or serve it at a picnic or potluck.
Alos Read : Coffee Panna Cotta
Greek Couscous Salad
Course: RecipesServings
4
servingsPrep time
5
minutesCooking time
20
minutesCalories
254
kcalIngredients
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 garlic clove, minced
½ tsp dried oregano
Salt and black pepper to taste
Directions
- Place couscous in a bowl and pour boiling water or broth over it. Cover and let sit for 5 minutes, then fluff with a fork.
- In a large bowl, combine cooked couscous with tomatoes, cucumber, red onion, olives, feta, parsley, and mint if using.
- In a small jar or bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour dressing over the salad and toss gently to combine.
- Chill for 15–20 minutes before serving to let the flavors meld.
Notes
- This salad keeps well in the fridge for up to 3 days — great for meal prep.
- Add grilled chicken or chickpeas for extra protein.
- Use pearl (Israeli) couscous for a chewier texture if preferred.
- Adjust lemon and herbs to your taste — it’s a flexible recipe!