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Easy • Sides

Mediterranean Couscous Salad with Feta

A bright and refreshing Mediterranean couscous salad packed with fresh vegetables, salty feta, and a tangy lemon vinaigrette.

Prep
15 min
Cook
5 min
Servings
4
Level
Easy
Mediterranean Couscous Salad with Feta

Looking for a burst of fresh flavors that instantly transports you to the Mediterranean coast? This couscous salad is your ticket! It's a vibrant, colorful mix of fluffy couscous, crisp vegetables, tangy feta cheese, and a zesty lemon vinaigrette. Perfect as a light lunch, a side dish, or even a base for grilled chicken or fish, this easy salad is as delicious as it is beautiful. Plus, it's a fantastic make-ahead option!

Ingredients

Yield: 4 servings

For the Salad

  • 1 cup dry couscous
  • 1 cup hot vegetable broth or water
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/2 cup pitted Kalamata olives, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped

For the Lemon Vinaigrette

  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste

Preparation

  1. Step 1

    Place couscous in a heatproof bowl. Pour hot vegetable broth or water over the couscous. Cover with a plate or plastic wrap and let sit for 5 minutes, or until all liquid is absorbed and couscous is fluffy. Fluff with a fork.

  2. Step 2

    While the couscous is resting, prepare the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.

  3. Step 3

    In a large bowl, combine the fluffed couscous, halved cherry tomatoes, diced cucumber, sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley.

  4. Step 4

    Pour the lemon vinaigrette over the salad ingredients. Toss gently to combine, ensuring all ingredients are evenly coated. Taste and adjust seasoning if needed.

  5. Step 5

    Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld. This salad is excellent cold or at room temperature.

Tips

  • For a heartier meal, add canned chickpeas or grilled chicken to the salad.
  • If you don't have fresh parsley, fresh mint or dill would also be delicious.
  • To prevent the red onion from being too strong, soak the slices in cold water for 10 minutes, then drain before adding to the salad.

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