Why You’ll Love This Mediterranean Couscous Salad

• It’s a true crowd-pleaser. Seriously, I’ve yet to meet someone who doesn’t go back for seconds. The combination of salty, tangy, and fresh flavors has a universal appeal that works for almost any gathering.
• The texture is everything. You get the delicate fluffiness of the couscous, the juicy pop of cherry tomatoes, the satisfying chew of sun-dried tomatoes, and the creamy crumble of feta—all in one bite. It’s a party in your mouth.
• It’s incredibly versatile. Think of this recipe as a blueprint. Got some roasted vegetables? Toss them in. Prefer chickpeas to olives? Go for it. It’s a fantastic clean-out-the-fridge kind of meal that adapts to your cravings.
• It gets even better with time. This is a meal-prepper’s dream. As it sits, the couscous soaks up the lemony dressing and the flavors meld together beautifully, meaning lunch tomorrow might just be better than dinner today.

Ingredients & Tools

• 200 g couscous
• 250 ml boiling water or vegetable broth
• 1 large lemon, juiced and zested
• 60 ml extra virgin olive oil
• 1 small red onion, finely diced
• 1 large cucumber, diced
• 200 g cherry tomatoes, halved
• 80 g sun-dried tomatoes in oil, roughly chopped
• 100 g pitted Kalamata olives, halved
• 150 g feta cheese, crumbled
• 1 large handful fresh flat-leaf parsley, chopped
• 1 large handful fresh mint, chopped
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste

Tools: A medium saucepan with a lid, a large mixing bowl, a small bowl or jar for the dressing, a sharp knife, and a cutting board.

The quality of your ingredients really shines here, so don’t skimp! A good, fruity extra virgin olive oil and a fresh, juicy lemon will make your dressing sing. And that block of feta you crumble yourself? It’s so much better than the pre-crumbled stuff, I promise.

Serves: 4 as a main, 6 as a side | Prep Time: 20 minutes | Cook Time: 5 minutes | Total Time: 25 minutes (plus optional chilling time)

Before You Start: Tips & Ingredient Notes

• Get your veggie prep done first. Chop all your vegetables and herbs before you even touch the couscous. Couscous comes together so quickly that you’ll want everything ready to go for a seamless assembly.
• What’s the deal with couscous? While it looks like a grain, couscous is actually tiny pellets of semolina pasta. The trick to perfect, fluffy couscous is a 1:1 liquid-to-couscous ratio by volume and letting it steam off the heat—no stirring!
• To salt or not to salt the couscous water? If you’re using vegetable broth, it’s likely seasoned already. If you’re using plain water, add a good pinch of salt to it. This is your chance to season the couscous from the inside out.
• Don’t rinse your couscous. Unlike quinoa, you never want to rinse couscous. You’ll wash away the starch that helps it stay separate and fluffy. Just fluff it with a fork after steaming and you’re golden.

How to Make Mediterranean Couscous Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken or Fish — The simple, clean flavors of grilled protein are a perfect match. The salad’s zestiness cuts through the richness beautifully, creating a balanced and satisfying plate.
• Hummus and Warm Pita Bread — Turn it into a mezze-style feast! The creamy, earthy hummus alongside the fresh salad is a textural and flavor dream come true.
• Simple Lentil Soup — For a cooler evening, a warm, comforting bowl of soup with this vibrant salad on the side makes for a wonderfully wholesome meal.

Drinks

• A Crisp Rosé or Sauvignon Blanc — The bright acidity and citrus notes in these wines mirror the lemon in the dressing, creating a harmonious pairing that feels effortlessly chic.
• Sparkling Water with Lemon and Mint — A non-alcoholic option that’s just as refreshing. The bubbles and herbal notes cleanse the palate between bites perfectly.
• Iced Mint Tea — The sweetness of the tea and the cool freshness of mint are a classic companion to Mediterranean flavors, making for a truly relaxing meal.

Something Sweet

• Lemon Olive Oil Cake — Staying with the citrus theme, a slice of moist, not-too-sweet cake feels like a natural and elegant ending to the meal.
• Baklava — Embrace the region! The honey, nuts, and flaky phyllo offer a rich, sweet contrast that’s simply unforgettable.
• Fresh Berries with a Dollop of Greek Yogurt — For a light and healthy finish, the tart yogurt and sweet berries are quick, easy, and utterly delicious.

Top Mistakes to Avoid

• Mistake: Pouring cold liquid over the couscous. It must be boiling hot to properly cook the semolina pellets. Lukewarm water will leave you with a gritty, unpleasant texture.
• Mistake: Stirring the couscous while it’s steaming. I’ve messed this up before too, out of impatience! Stirring makes it gummy and clumpy. Trust the process—just cover it and walk away.
• Mistake: Adding the feta and herbs while the couscous is too hot. The heat will wilt the delicate herbs and melt the feta into a gooey mess. Let the base cool down first for the best texture and presentation.
• Mistake: Underseasoning the dressing. The couscous acts like a sponge and will absorb a lot of the seasoning. Your dressing should taste almost too strong on its own—it will balance out once mixed with everything else.

Expert Tips

• Tip: Toast your couscous. For a deeper, nuttier flavor, toast the dry couscous in the dry saucepan for 2-3 minutes over medium heat until it’s fragrant and lightly golden before adding the boiling liquid. It’s a simple step that adds a whole new dimension.
• Tip: Let the red onion mellow. If you’re sensitive to the sharp bite of raw onion, soak the diced red onion in the lemon juice for 10 minutes before making the rest of the dressing. It lightly pickles them and takes the edge off beautifully.
• Tip: Make it a grain salad. Out of couscous? This recipe works wonderfully with quinoa, bulgur wheat, or even orzo pasta. Just cook your chosen base according to package directions and let it cool before proceeding.
• Tip: Add a protein boost. To make it a more substantial main course, fold in a can of drained and rinsed chickpeas or some flaked canned tuna right at the end. It’s a fantastic way to bulk it up.

FAQs

Can I make this salad ahead of time?
Absolutely, and it’s highly recommended! You can make the entire salad up to 2 days in advance. Store it in an airtight container in the refrigerator. The flavors will meld and intensify. The herbs might darken a little, but the taste will be fantastic. If it seems a bit dry after chilling, just give it a fresh squeeze of lemon juice and a drizzle of olive oil before serving.

Is this Mediterranean Couscous Salad gluten-free?
Traditional couscous is made from semolina wheat, so it is not gluten-free. However, you can easily make this recipe gluten-free by substituting the couscous with an equal amount of cooked quinoa or certified gluten-free couscous made from corn or rice. All the other ingredients are naturally gluten-free, so it’s a very simple swap.

How long will the leftovers keep?
Stored properly in the fridge in a sealed container, your salad will stay fresh and delicious for about 3-4 days. It makes for incredible lunches throughout the week. I don’t recommend freezing it, as the fresh vegetables and herbs will become mushy and watery upon thawing.

Can I make this vegan?
Yes, very easily! The only non-vegan ingredient is the feta cheese. Simply omit it or replace it with a vegan feta alternative. You could also add some toasted pine nuts or sunflower seeds for a bit of creamy, salty crunch to fill that gap. The rest of the recipe is naturally plant-based.

My salad turned out a bit dry. What happened?
This usually happens if the couscous-to-liquid ratio was off or if it was left uncovered in the fridge. Couscous continues to absorb moisture. The easy fix is to revitalize it! Drizzle a little more extra virgin olive oil and a fresh squeeze of lemon juice over the salad and toss it well. It should come right back to life.