Name: Greek Couscous Salad
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 cup couscous; 1 cup boiling water or vegetable broth; 1 cup cherry tomatoes, halved; 1 medium cucumber, diced; ½ cup kalamata olives, pitted and halved; ½ cup crumbled feta cheese; ¼ cup finely chopped red onion; ¼ cup chopped fresh parsley; Optional: 2 tbsp chopped fresh mint; 3 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 1 small garlic clove, minced; ½ tsp dried oregano; Salt and freshly ground black pepper, to taste

A light and flavorful salad that marries fluffy couscous with crisp veggies, briny olives, and tangy feta—all tossed in a lemon-herb dressing. Perfect for a picnic, prep-ahead lunch, or side at your next gathering.

Origin Greek Couscous Salad

Couscous comes from North Africa but found its way into Mediterranean cuisine centuries ago. This hybrid salad blends classic Greek-style ingredients (tomato, cucumber, olive, feta) with quick-cooking couscous, making it a modern staple that’s both comforting and refreshing.

Why You’ll Love This Recipe

Fast & Easy: Ready in under 30 minutes.
Versatile: Serve it warm, room temperature, or chilled.
Make-Ahead Friendly: Flavors deepen in the fridge—ideal for meal prep.

Also Read : Roasted Butternut Squash Salad

Greek Couscous Salad

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Ingredients

1 cup couscous
1 cup boiling water or vegetable broth
1 cup cherry tomatoes, halved
1 medium cucumber, diced
½ cup kalamata olives, pitted and halved
½ cup crumbled feta cheese
¼ cup finely chopped red onion
¼ cup chopped fresh parsley
Optional: 2 tbsp chopped fresh mint
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 small garlic clove, minced
½ tsp dried oregano
Salt and freshly ground black pepper, to taste

Directions

Cook the couscous: Place couscous in a bowl, pour over the boiling water or broth, cover, and let sit 5 minutes. Fluff with a fork.
Prep the veggies: While couscous rests, halve tomatoes, dice cucumber, slice olives, chop onion, and herbs.
Make the dressing: In a small jar or bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper until emulsified.
Combine: In a large bowl, mix couscous with tomatoes, cucumber, olives, feta, onion, parsley, and mint (if using).
Dress & chill: Pour dressing over salad, toss gently, and taste—adjust seasoning as desired. Chill for 15–20 minutes before serving, or enjoy right away.

Notes

Broth swap: Use chicken or vegetable broth instead of water for extra flavor.
Grain option: Pearl (Israeli) couscous works great for a chewier texture.
Protein boost: Stir in chickpeas, grilled chicken, or shrimp to make it a meal.
Herb twist: Try fresh dill or basil in place of mint for a different aromatics profile.

Whole Grain