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Mediterranean Couscous Salad with Feta

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salads
Cuisine Mediterranean
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 1 cup couscous (instant or traditional)
  • 1 cup boiling water or vegetable broth
  • 1 tbsp olive oil (for couscous)
  • ½ tsp salt
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ cup red onion, finely chopped
  • ½ cup Kalamata olives, sliced
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • 2 tbsp fresh mint leaves, chopped (optional)
  • For the Dressing:
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 1 tsp lemon zest
  • 1 clove garlic, minced
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions
 

  • Step 1: Cook the Couscous:Bring 1 cup of water or broth to a boil. Stir in 1 tablespoon olive oil and ½ teaspoon salt.Add the couscous, stir, cover, and remove from heat.Let it sit for 5 minutes, then fluff with a fork to separate the grains.Allow it to cool to room temperature.
  • Step 2: Prepare the Vegetables:While the couscous cools, chop all the vegetables — halve the cherry tomatoes, dice the cucumber, finely chop the onion, and slice the olives.Set them aside in a large mixing bowl.
  • Step 3: Make the Dressing:In a small bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, salt, and pepper until well combined.Taste and adjust seasoning if needed.
  • Step 4: Combine Everything:Add the cooled couscous to the bowl of vegetables.Pour the dressing over the top.Toss gently until all ingredients are evenly coated.Add the crumbled feta and chopped herbs last, tossing lightly to keep the feta from breaking apart too much.
  • Step 5: Chill and Serve:Let the salad sit for at least 15–20 minutes before serving to allow the flavors to meld together.Serve chilled or at room temperature.