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Mediterranean Couscous Salad

Mediterranean Couscous Salad

This Mediterranean Couscous Salad is a bright, fresh spring dish made with fluffy couscous, cherry tomatoes, crisp cucumber, kalamata olives, creamy feta, and fresh herbs tossed in a vibrant lemon-herb vinaigrette. Ready in just 20 minutes, it’s perfect for weeknight dinners, meal prep, or entertaining.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dinner, Salad
Cuisine: Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups dry couscous
  • 1 1/2 cups boiling water or vegetable broth
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 cup cherry tomatoes, halved
  • 1 whole English cucumber, diced
  • 1/2 cup kalamata olives, pitted and halved
  • 1/4 cup red onion, finely diced
  • 3/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped
  • 1/4 cup sun-dried tomatoes, chopped (optional)
  • 1/4 cup toasted pine nuts or slivered almonds (optional)
  • 4 tbsp extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp honey
  • 1/4 tsp black pepper

Equipment

  • large mixing bowl
  • whisk
  • fork
  • skillet (optional) for toasting couscous

Method
 

  1. Optional: Toast dry couscous in a skillet over medium heat for 2–3 minutes until lightly golden and fragrant.
  2. Place couscous in a heatproof bowl. Add olive oil and salt, then pour boiling water or broth over top. Stir once, cover tightly, and let sit 5 minutes.
  3. Fluff couscous thoroughly with a fork and let cool to room temperature.
  4. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, honey, salt, and black pepper until emulsified.
  5. Add cherry tomatoes, cucumber, olives, red onion, parsley, and mint to cooled couscous. Pour vinaigrette over and toss gently to combine.
  6. Fold in crumbled feta gently. Top with sun-dried tomatoes and toasted nuts if using.
  7. Let rest 15–30 minutes before serving for best flavor. Serve at room temperature or slightly chilled.

Notes

Use a 1:1 ratio of couscous to boiling liquid for best texture. Let couscous cool before adding dressing to prevent over-absorption. Add feta and toasted nuts just before serving for best texture. Salad keeps refrigerated up to 4 days.