Mediterranean Couscous Salad

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Sick of dull lunches? This Mediterranean Couscous Salad shakes things up—every bite pops with flavor. You get chewy pearl couscous, crunchy veggies, tangy feta, and a zesty lemon-herb vinaigrette all tossed together. I’ve taken this to so many picnics and potlucks, I’ve lost count. People always ask for the recipe. It’s a make-ahead lifesaver.

Why You’ll Love This Recipe

This isn’t your average salad. It’s bold, packed with flavor, and honestly, I can’t stop making it. Here’s what makes this Mediterranean Couscous Salad so easy to love:

Make-Ahead Magic: This salad tastes even better the next day, making it perfect for meal prep. The flavors meld together beautifully!
Bursting with Freshness: Crisp cucumbers, juicy tomatoes, and herbaceous parsley deliver a delightful crunch and vibrant taste.
Versatile and Customizable: Easily adapt this recipe to suit your dietary needs or preferences. (More on variations later!)
Perfect for Parties: Mediterranean Couscous Salad is always a crowd-pleaser. It travels well and can be served chilled or at room temperature.
Healthy and Delicious: Packed with whole grains, vegetables, and protein, this salad is a guilt-free way to enjoy a satisfying meal.
The Story of This Recipe / Why This Works: Over the years, I’ve tweaked and played until perfecting My Mediterranean Couscous Salad. Roasting some of the ingredients adds depth of flavour, transforming this into something truly special. The secret is the zesty lemon herb vinaigrette that ties it all together.

Ingredients Breakdown

mediterranean couscous salad ingredients — Mediterranean couscous salad ingredients

Let’s dive into the key players that make this Mediterranean Couscous Salad sing!

Pearl Couscous (1 cup / 170g): This is the star of the show! Its chewy texture and neutral flavor make it a perfect base for absorbing the vibrant dressing. Look for pearl couscous (also called Israeli couscous).
English Cucumber (1 medium / 300g), diced: Adds a refreshing crunch. English cucumbers have fewer seeds and thinner skins, making them ideal for this recipe.
Cherry Tomatoes (1 pint / 340g), halved: Provide a burst of sweetness and juiciness. I love using colorful heirloom cherry tomatoes for an extra visual appeal.
Red Onion (½ small / 75g), finely diced: Contributes a sharp, pungent flavor that balances the sweetness of the tomatoes.
Feta Cheese (4 oz / 115g), crumbled: Adds a salty, tangy creaminess that complements the other ingredients perfectly. Use a block of feta packed in brine for the best flavor and texture.
Fresh Parsley (¼ cup / 15g), chopped: Delivers a fresh, herbaceous note. Flat-leaf parsley is preferred for its clean flavor.
Fresh Mint (2 tablespoons / 10g), chopped: Adds a refreshing, slightly sweet counterpoint to the other herbs.
Lemon Juice (3 tablespoons / 45ml): Provides a bright, acidic tang that brightens the entire salad. Freshly squeezed is a must!
Olive Oil (¼ cup / 60ml): Forms the base of the vinaigrette, adding richness and helping to emulsify the dressing. Use a good-quality extra virgin olive oil for the best flavor.
Garlic (1 clove / 3g), minced: Adds a pungent, savory depth to the vinaigrette.
Dried Oregano (½ teaspoon / 1g): Provides a classic Mediterranean flavor.
Salt (½ teaspoon / 3g): Enhances the flavors of all the ingredients.
Black Pepper (¼ teaspoon / 1g): Adds a subtle spicy kick.

💡 Quick Tip: Use our free nutrition calculator to track macros for this recipe.

Kitchen Tools Needed

Before you start chopping and mixing, make sure you have these essential tools on hand:

Medium Saucepan: For cooking the couscous.
Mixing Bowls (2): One for mixing the salad and one for whisking the vinaigrette.
Cutting Board: For chopping vegetables and herbs.
Chef’s Knife: A good chef’s knife makes quick work of prepping the ingredients.
Measuring Cups and Spoons: For accurate ingredient measurements.
Whisk: For emulsifying the vinaigrette.
Colander: For draining the cooked couscous.

Step-by-Step Instructions

Follow these simple steps to create a delicious Mediterranean Couscous Salad:

Cook the Couscous: Bring 2 cups (475ml) of water to a boil in a medium saucepan. Add 1 teaspoon of salt. Stir in the pearl couscous (1 cup / 170g), reduce the heat to low, and simmer for 8-10 minutes, or until the couscous is tender and the water has been absorbed.
Fluff and Cool: Remove the couscous from the heat and fluff with a fork. Spread it out on a baking sheet to cool slightly. This prevents the salad from becoming soggy.
Prepare the Vegetables: While the couscous is cooling, dice the English cucumber (1 medium / 300g), halve the cherry tomatoes (1 pint / 340g), and finely dice the red onion (½ small / 75g).
Make the Vinaigrette: In a small mixing bowl, whisk together the lemon juice (3 tablespoons / 45ml), olive oil (¼ cup / 60ml), minced garlic (1 clove / 3g), dried oregano (½ teaspoon / 1g), salt (½ teaspoon / 3g), and black pepper (¼ teaspoon / 1g).
Combine Ingredients: In a large mixing bowl, combine the cooled couscous, diced cucumber, halved tomatoes, diced red onion, crumbled feta cheese (4 oz / 115g), chopped parsley (¼ cup / 15g), and chopped mint (2 tablespoons / 10g).
Dress the Salad: Pour the vinaigrette over the salad and toss gently to combine, making sure everything is well coated.
Chill (Optional): For the best flavor, cover the salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. This Mediterranean Couscous Salad tastes even better after a few hours!
Adjust Seasoning: Before serving, taste the salad and adjust the seasoning with salt and pepper as needed. Don’t be afraid to add a little extra feta or lemon juice for an extra boost of flavor.
Serve: Serve cold!

Pro Tips for Success

Want to take your Mediterranean Couscous Salad to the next level? Here are a few of my favorite tips:

Toast the Couscous: For a nuttier flavor, toast the pearl couscous in a dry skillet over medium heat for a few minutes before cooking. Watch it carefully to prevent burning!
Don’t Overcook the Couscous: Overcooked couscous will be mushy and unpleasant. Cook it just until it’s tender.
Use Good Quality Feta: Splurge on a block of feta packed in brine for the best flavor and texture. Avoid pre-crumbled feta, which can be dry and salty.
Make it Ahead: As mentioned, this dish tastes even better the next day!

Variations & Dietary Swaps

This Mediterranean Couscous Salad is incredibly versatile! Here are a few ways to customize it to your liking:

Add Protein: Grilled chicken, shrimp, or chickpeas make a great addition. I often add some grilled Chicken Souvlaki.
Include Olives: Kalamata olives or other Mediterranean olives add a salty, briny flavor.
Swap the Cheese: If you’re not a fan of feta, try goat cheese or mozzarella.
Go Gluten-Free: Substitute the pearl couscous with quinoa or brown rice.
Add Bell Peppers: Roasted red or yellow bell peppers add a touch of sweetness and color.
Make it Vegan: Omit the feta cheese.

Serving Suggestions

This Mediterranean Couscous Salad is delicious on its own as a light lunch or dinner. You can also serve it as a side dish with:

Grilled fish or chicken.
Roasted vegetables.
Hummus and pita bread.
Lamb Kabobs with Tzatziki.

Storage & Reheating

Storage: Store leftover Mediterranean Couscous Salad in an airtight container in the refrigerator for up to 3-4 days.
Reheating: There’s no need to reheat the salad! It’s best served cold or at room temperature.

Troubleshooting / FAQ

My couscous salad is dry. What should I do?

Add a little more olive oil or lemon juice to moisten it up.

My couscous is mushy. What did I do wrong?

You probably overcooked the couscous. Be sure to cook it only until it’s tender.

Can I freeze this salad?

Don’t freeze these vegetables—they just turn mushy once you thaw them.

Can I use regular couscous instead of pearl couscous?

While you can, the texture will be different. Pearl couscous holds its shape better and provides a chewier bite. For the best Mediterranean Couscous Salad, stick with pearl couscous!

Final Thoughts

Mediterranean Couscous Salad isn’t just another recipe—it’s a burst of fresh, lively flavors in every bite. You can throw it together for a quick weeknight dinner or pack it up for a sunny picnic, and it fits right in. Grab what you need, play your favorite tunes, and dive into making something delicious. Trust me, you’re going to love it.

If you love this Mediterranean Couscous Salad, be sure to check out these other delicious recipes:

Greek Salad: Transport yourself to the sunny shores of Greece with this classic salad featuring tomatoes, cucumbers, olives, and feta.
Quinoa Salad with Roasted Vegetables: A hearty and healthy salad packed with protein and fiber.
Pasta Salad: Light, bright, and perfect for summer.

I love seeing your creations! Be sure to tag me on social media when you make this dish. Bon appétit!

Fresh couscous salad with cucumber, tomatoes, feta, herbs, and lemon vinaigrette. Easy, healthy, and delicious.

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Prep Time 15

Cook Time 10

Total Time 25

Course Salad, Side Dish

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

Pearl Couscous – 1 cup 170g
English Cucumber – 1 medium 300g, diced
Cherry Tomatoes – 1 pint 340g, halved
Red Onion – ½ small 75g, finely diced
Feta Cheese – 4 oz 115g, crumbled
Fresh Parsley – ¼ cup 15g, chopped
Fresh Mint – 2 tbsp 10g, chopped
Lemon Juice – 3 tbsp 45ml
Olive Oil – ¼ cup 60ml
Garlic – 1 clove 3g, minced
Dried Oregano – ½ tsp 1g
Salt – ½ tsp 3g
Black Pepper – ¼ tsp 1g

Instructions

Cook couscous in salted boiling water until tender, 8–10 minutes.
Fluff and cool couscous on a tray.
Dice cucumber, halve tomatoes, chop onion.
Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper for vinaigrette.
Combine couscous, vegetables, feta, parsley, and mint in a bowl.
Toss with vinaigrette until coated.
Chill 30 minutes for best flavor.
Adjust seasoning before serving.
Serve cold.

Notes

Chill couscous salad for a deeper flavor.
Use block feta in brine for the best texture.