This Mediterranean Couscous Salad has become a staple at my house—especially when I need something fresh, quick, and loaded with flavor. It all started when I wanted to use up some leftover couscous and a bunch of veggies from the fridge. I threw everything into a bowl, made a simple lemony dressing, and the result was ridiculicious (yes, that word is staying forever)!
This is the kind of salad you can serve with grilled chicken, scoop up with pita chips, or just enjoy straight out of the bowl while standing at the counter—because yes, it’s that good.
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Why You’ll Love This Mediterranean Couscous Salad
This salad hits all the right notes:
- Fresh, crunchy veggies
- Creamy, tangy feta
- Protein-packed chickpeas
- A light and zippy lemon-herb dressing
- And it all comes together in under 30 minutes!
It’s the perfect dish for warm weather, picnics, meal prep, or anytime you need a bright and colorful side dish that doubles as a main.
🧐 What Is Couscous?
If you’ve never worked with couscous before, don’t worry—it’s super simple and incredibly versatile! Despite looking like a grain, couscous is actually a type of pasta made from tiny steamed balls of crushed durum wheat semolina. It’s popular in North African and Mediterranean cooking and acts as the perfect blank canvas for bold, fresh flavors—just like in this Mediterranean Couscous Salad.
Couscous cooks lightning-fast—just add boiling water or broth, cover it, and let it steam for about 5 minutes. That’s it! No draining, no boiling over the stove. Once it’s fluffed up, you’re ready to load it with veggies, herbs, protein, or whatever your salad-loving heart desires.
For this salad, I used pearl (Israeli) couscous for a chewier, heartier texture.
Ingredients You’ll Need For Mediterranean Couscous Salad
The ingredient list is short and sweet, and most of it is pantry- or fridge-friendly.
For the Salad:
- Couscous
- Cherry tomatoes
- Cucumbers
- Chickpeas
- Red onion
- Bell pepper
- Feta cheese
- Fresh parsley or mint (optional but makes it pop!)
- Olives- Kalamata or whatever kind you prefer(totally optional but delish)
For the Lemon-Herb Dressing:
- Olive oil
- Fresh lemon juice + zest
- Red wine vinegar
- Garlic
- Dijon mustard
- Honey (just a touch to balance the acidity)
- Dried oregano
- Salt and black pepper
How to Make Mediterranean Couscous Salad
Step 1: Cook the Couscous
Pour boiling water (or broth for extra flavor!) over your couscous, cover, and let it steam for 5 minutes. Then fluff it with a fork and let it cool.
Step 2: Chop the Veggies
While the couscous is cooling, dice up your cucumber, tomatoes, onion, and bell pepper. Rinse and drain the chickpeas, and crumble the feta.
Step 3: Shake Up the Dressing
In a small jar or bowl, whisk or shake together the olive oil, lemon juice, vinegar, garlic, mustard, honey, oregano, salt, and pepper.
Step 4: Toss and Chill
Combine everything in a big bowl—couscous, veggies, chickpeas, herbs, feta—and drizzle the dressing on top. Toss it gently, cover, and let it chill for at least 30 minutes. Trust me, the flavor gets even better.
💡 Tips and Tricks
- Use broth instead of water for more flavorful couscous.
- Chop everything small and evenly so every bite gets a little bit of everything.
- Add a protein like grilled chicken, shrimp, or even tuna to make it a full meal.
- Not a fan of feta? Try goat cheese or leave it out for a dairy-free version.
- Want more crunch? Toasted pine nuts or sunflower seeds are awesome on top.
🧊 How to Store Mediterranean Couscous Salad
This salad holds up really well in the fridge. Store it in an airtight container for up to 4 days. If you’re making it ahead for a gathering, just wait to add the feta and herbs until right before serving so they stay fresh.
MORE SALAD RECIPES
Spinach Blueberry Salad with Chicken
Easy Grilled Corn Salad Recipe
Mediterranean Couscous Salad
Equipment
- pint jar
Ingredients
For The Salad
- 1 cup dry couscous
- 1 cup boiling water or vegetable broth
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 15 oz can chickpeas drained and rinsed
- 1/2 small red onion finely diced
- 1/2 cup bell pepper diced
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh mint chopped (optional)
- 1/4 cup kalamata olives halved (optional)
For The Lemon – Herb Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon red wine vinegar
- 1 garlic clove minced
- 1 teaspoon Dijon mustard
- 1 to 2 teaspoons honey
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Place dry couscous in a large bowl. Pour in boiling water or broth, cover tightly, and let it sit for 5 minutes. Fluff with a fork and allow to cool.
- In a small jar shake together olive oil, lemon juice, zest, vinegar, garlic, mustard, honey, oregano, salt, and pepper. (or whisk together in a small bowl).
- Add tomatoes, cucumber, chickpeas, onion, bell pepper, feta, parsley, mint, and olives to the cooled couscous.
- Drizzle dressing over the salad and toss gently to combine. Taste and adjust seasoning. Chill before serving if desired.
Notes
Notes:
- Swap in pearl couscous, quinoa, or orzo if preferred.
- This salad is great served cold or at room temperature.
- Add grilled meat or seafood for a heartier version.