This Greek couscous salad is a meal-prep hero — bright, zesty and bursting with fresh flavors! Ideal for picnics, lunches or light dinners, it mixes fluffy couscous, crunchy veggies, briny olives and feta coated in a tangy lemon-herb dressing. Chock-full of protein, fiber and Mediterranean flair, it’s a no-cook miracle (at least once you cook the couscous) that’s as sustaining as it is tasty.
Ingredients
Salad Base:
- 1 cup couscous (or pearl couscous, for more chew)
- 1 ¼ cups boiling water or vegetable stock
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- 1 bell pepper (red or yellow), diced
- ⅓ cup Kalamata olives, pitted & halved
- ½ cup crumbled feta cheese
Herbs & Dressing:
- ¼ cup fresh parsley, chopped
- 2 tbsp chopped fresh mint or dill (optional)
- ⅓ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (from 1–2 lemons)
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt & pepper to taste
Add-Ins (Optional):
- 1 (15-oz) can chickpeas, rinsed & drained
- Grilled chicken or shrimp
- Artichoke hearts or pepperoncini
Instructions
Cook the Couscous:
- Transfer couscous to a heatproof bowl. Add boiling water or broth to cover, and cover; let sit for 5–7 minutes. Fluff with a fork and allow to cool to room temperature.
Prep the Veggies:
- In a large bowl, mix together the tomatoes, cucumber, bell pepper, red onion and olives.
Make the Dressing:
- In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt and pepper.
Assemble the Salad:
- Stir in cooled couscous and chickpeas (if using) into veggie mix. Drizzle dressing over and toss gently.
- Stir in feta cheese and herbs. Taste and adjust seasoning.
Chill & Serve:
- Chill for 30 minutes to let flavors meld, or serve immediately topped with a scatter of extra feta and olives.
Tips & Variations
Vegan: Omit feta or use a dairy-free alternative.
Extra Zing: Stir lemon zest into the dressing or a splash of red wine vinegar.
Crisp It Up: Add romaine lettuce or spinach for some crunch.
Gluten-Free: If couscous is a no-no, use quinoa or cauliflower rice.
Turn Up the Heat: Add a pinch of red pepper flakes or harissa paste.
Serving & Storage
- Serve: Top with additional herbs and lemon wedges. Great with grilled fish, pita, or hummus!
- Store: Refrigerate in an airtight container for up to 3 days (couscous might tighten a bit).
Final Thoughts
This Greek couscous salad is a sunny, filling dish that is infinitely adaptable — throw in avocado, roasted red peppers, even leftover grilled vegetables. It’s a surefire crowd-pleaser that’s even better the next day!
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