Quick Description
This Mediterranean Couscous Salad is light, fresh, and full of classic Mediterranean flavors. Fluffy couscous is tossed with juicy cherry tomatoes, briny olives, creamy feta, and fresh herbs, then finished with a bright lemon–olive oil dressing. It’s perfect as a side dish, a refreshing lunch, or an easy make-ahead meal for warm days.
Servings & Timing
- Servings: 4–6
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Chill Time: 15–30 minutes (optional but recommended)
- Total Time: ~20 minutes
Nutritional Info (Per Serving – Approximate)
- Calories: 240
- Carbohydrates: 28g
- Fat: 11g
- Protein: 7g
(Values vary based on feta and olive oil amounts.)
Ingredients List
Salad
- 1 cup couscous
- 1 cup boiling vegetable or chicken broth (or water + pinch of salt)
- 1½ cups cherry tomatoes, halved
- ½ cup feta cheese, cubed
- ⅓ cup black olives or Kalamata olives, sliced
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh mint or basil, chopped (optional)
Lemon Dressing
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons fresh lemon juice
- 1 small garlic clove, minced
- Salt & black pepper, to taste
- Optional: pinch of oregano or sumac
Step-by-Step Instructions
Step 1: Cook the Couscous
- Place couscous in a heatproof bowl.
- Pour over the boiling broth.
- Cover tightly and let sit for 5 minutes.
- Fluff gently with a fork and allow to cool slightly.
Step 2: Prepare the Vegetables
- While couscous cools, halve the cherry tomatoes, slice the olives, cube the feta, and chop the herbs.
Step 3: Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, and oregano or sumac if using.
Step 4: Assemble the Salad
- Add tomatoes, feta, olives, parsley, and mint/basil to the couscous.
- Drizzle with the lemon dressing.
Step 5: Toss & Chill
- Gently toss until everything is evenly coated.
- Taste and adjust seasoning.
- Chill for 15–30 minutes if desired for best flavor.
Additional Notes
- Letting the couscous cool prevents feta from melting
- Fluff couscous gently to keep it light
- Dressing can be made ahead
Dietary Info
- Vegetarian
- Mediterranean-style
- Can be made vegan by omitting feta
- Dairy-free option available
Flavor Tips & Variations
- Add cucumber or red onion for extra crunch
- Stir in chickpeas for added protein
- Add roasted red peppers for sweetness
- Finish with a drizzle of balsamic glaze
Ingredient Substitutions
- Couscous: Pearl couscous, bulgur, or quinoa
- Feta: Dairy-free feta or goat cheese
- Olives: Green olives or a mixed olive blend
Serving Suggestions
- Serve alongside grilled chicken, fish, or lamb
- Enjoy as a light lunch bowl
- Perfect for picnics and potlucks
- Spoon into wraps or lettuce cups
Storage & Make-Ahead
- Refrigerator: Store in an airtight container up to 3 days
- Flavors improve after resting
- Stir gently before serving
FAQs
Q: Can I make this ahead of time?
A: Yes, it’s even better after chilling.
Q: Can I serve it warm?
A: Yes, but it’s best slightly cooled or chilled.
Q: Is couscous gluten-free?
A: No, couscous is wheat-based. Use quinoa for gluten-free.
Q: Can I add protein?
A: Grilled chicken, shrimp, or chickpeas work beautifully.
Conclusion
This Mediterranean Couscous Salad with Feta & Olives is simple, refreshing, and endlessly versatile. Bright flavors, minimal prep, and make-ahead convenience make it a go-to recipe for any occasion.
