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Mediterranean Couscous Salad
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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.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Dinner, Salad
Cuisine: Mediterranean
Keyword: couscous salad, easy meal prep, lemon herb vinaigrette, mediterranean salad, spring dinner ideas
Servings: 6 servings
Calories: 380kcal
Cost: 1

Equipment

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

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

Instructions

  • Optional: Toast dry couscous in a skillet over medium heat for 2–3 minutes until lightly golden and fragrant.
  • 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.
  • Fluff couscous thoroughly with a fork and let cool to room temperature.
  • Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, honey, salt, and black pepper until emulsified.
  • Add cherry tomatoes, cucumber, olives, red onion, parsley, and mint to cooled couscous. Pour vinaigrette over and toss gently to combine.
  • Fold in crumbled feta gently. Top with sun-dried tomatoes and toasted nuts if using.
  • 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.