Mediterranean Couscous Salad
This bright couscous salad is quick to make and easy to pack for lunches, picnics, or a simple side dish. Fluffy couscous, chickpeas, crunchy vegetables, feta, olives, and lemon dressing make it fresh but filling.
- Total time
- 30 min
- Yield
- 6 servings
- Difficulty
- Easy
Prep 25mCook 5mMediterraneanSalads
Couscous salad is the kind of recipe that helps on busy days. Instant couscous softens in hot water in about 5 minutes, so most of the work is chopping vegetables and shaking together a lemony dressing.
This version leans Mediterranean, with cucumber, tomatoes, herbs, feta, olives, and chickpeas. It works as a side dish, but it is hearty enough for a light lunch too.
Use instant Moroccan couscous here, not pearl couscous. Pearl couscous is larger and needs to be simmered like pasta.
01What you'll need
Ingredients
18 items · 6 servings
- 1 1/2 cups (260 g) instant Moroccan couscous
- 1 1/2 cups boiling water
- 1/2 teaspoon fine sea salt
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- Finely grated zest of 1 lemon
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely grated or minced
- 1/4 teaspoon freshly ground black pepper
- 1 can (15 ounces) no-salt-added chickpeas, drained and rinsed, about 1 1/2 cups
- 1 large English cucumber, diced, about 300 g
- 2 cups cherry tomatoes, halved, about 300 g
- 1 medium red bell pepper, diced, about 120 g
- 1/2 small red onion, finely chopped, about 50 g
- 4 ounces feta cheese, crumbled
- 1/3 cup pitted Kalamata olives, sliced, about 45 g
- 1 cup chopped fresh parsley, about 60 g
- 1/4 cup chopped fresh mint, about 6 g
02How to make it
Step-by-step
1. Soak the couscous
Put the couscous in a large heatproof bowl. Stir the salt into the boiling water, then pour it over the couscous. Cover the bowl with a plate or lid and let it stand for 5 minutes, until the water is absorbed.
2. Fluff the grains
Uncover the couscous and fluff it with a fork. This means gently lifting and separating the grains so they do not clump. Let it cool for about 10 minutes while you make the dressing and chop the vegetables.
3. Make the dressing
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, garlic, and black pepper. Whisk until the dressing looks slightly creamy and combined.
4. Dress the couscous
Pour about two-thirds of the dressing over the warm couscous. Toss with a fork or spoon until the grains are evenly coated. The warm couscous will absorb the flavor well.
5. Add the hearty mix-ins
Add the chickpeas, cucumber, tomatoes, bell pepper, red onion, feta, and olives to the bowl. Fold gently so the feta does not break down too much.
6. Add the herbs
Add the parsley and mint. Pour in the remaining dressing and toss again. Taste for balance; it should be bright, savory, and lightly salty from the feta and olives.
7. Rest and serve
Let the salad sit for 10 minutes before serving, if you have time. This short rest helps the couscous soak up the dressing and lets the onion mellow.
03From our kitchen
Cook's tips
- Make-ahead: You can make the couscous and dressing up to 1 day ahead. For the freshest texture, add the tomatoes, cucumber, feta, and herbs within a few hours of serving.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Stir before serving, because the dressing settles and the couscous absorbs moisture as it sits.
- Refresh leftovers: If the salad tastes dry after chilling, add a small splash of lemon juice or olive oil and toss again.
- Swap the grain: Quinoa or cooked bulgur can replace the couscous. Use quinoa if you need a gluten-free option. Pearl couscous can also work, but it must be simmered according to its package directions.
- Make it dairy-free: Leave out the feta and add extra chickpeas, olives, or diced avocado. Taste before adding more salt, since olives can be salty.
- Reduce sharp onion flavor: Soak the chopped red onion in cold water for 10 minutes, then drain well before adding it.
Cook's note
Nutrition is an estimate per serving using standard USDA values for the listed ingredients. It assumes no-salt-added chickpeas and the full amount of feta, olives, oil, and salt.
04Frequently asked
Questions & answers
Can I use pearl couscous for this salad?
Yes, but do not soak it like instant couscous. Pearl couscous is larger and needs to be boiled or simmered according to the package directions, then drained and cooled before mixing with the salad.
Can couscous salad be served cold?
Yes. It can be served slightly warm, at room temperature, or cold from the fridge. If serving cold, let it sit at room temperature for 10 to 15 minutes and stir before serving.
How do I keep couscous from clumping?
Use the right amount of boiling water, cover it while it steams, then fluff it with a fork. Adding some dressing while the couscous is still warm also helps separate the grains.
Is couscous gluten-free?
No. Traditional couscous is made from wheat semolina, so it contains gluten. For a gluten-free salad, use cooked quinoa, millet, or rice instead.
What can I serve with couscous salad?
Serve it with grilled chicken, fish, lamb, falafel, roasted vegetables, or pita and hummus. It also works on its own as a light lunch because it includes chickpeas and feta.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat16 g
- 21%
- Saturated Fat4 g
- 20%
- Cholesterol17 mg
- 6%
- Sodium499 mg
- 22%
- Total Carbohydrate53 g
- 19%
- Dietary Fiber7 g
- 25%
- Total Sugars6 g
- Protein13 g
- 26%
- Vitamin D0.1 mcg
- 1%
- Calcium163 mg
- 13%
- Iron3.1 mg
- 17%
- Potassium522 mg
- 11%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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