This Zesty Mediterranean Couscous Salad with Feta is bright, fresh, and ready in minutes. The warm, fluffy couscous soaks up a lemony olive oil dressing while juicy cherry tomatoes, crisp cucumber, briny Kalamata olives, and salty feta add bold flavor and contrast. It’s a colorful salad with a lively tang, a little crunch, and a soft, grainy base—perfect as a light lunch, side dish, or potluck favorite. If you enjoy Mediterranean flavors, you might also like this Mediterranean bean salad for another easy, healthy option.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 5 minutes (standing time for couscous)
- Total Time: 15 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (assuming 4 servings):
- Calories per serving: 340 kcal
- Protein: 9 g
- Carbohydrates: 33 g
- Fat: 16 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 520 mg
Why Make This Zesty Mediterranean Couscous Salad with Feta
This salad is quick, healthy, and packed with Mediterranean flavors. It balances bright lemon acidity with rich olive oil, salty feta, and tangy olives. Textures vary from fluffy couscous to crunchy cucumber and juicy tomatoes, making every bite interesting. It’s a great way to use pantry staples and fresh produce for an easy meal that feels special.
How to Make Zesty Mediterranean Couscous Salad with Feta
Making this salad is simple and fast. The couscous cooks by absorbing hot water, so there’s no stovetop babysitting. Chop your vegetables while the couscous steams, then toss everything together with a zesty dressing. Chill briefly or serve at room temperature for a fresh, fragrant dish.
Ingredients:
- 1 cup couscous
- 1 cup boiling water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Directions:
Step 1: Preparation
In a heatproof bowl, combine the couscous and boiling water. Cover the bowl tightly and let it sit undisturbed for 5 minutes so the couscous absorbs the water and softens.
Step 2: Fluffing and Cooling
Fluff the couscous with a fork to separate the grains. Spread it out a little if you want it to cool faster. Let it cool to room temperature before mixing with the vegetables so the feta doesn’t melt and the salad keeps a fresh texture.
Step 3: Mixing the Vegetables
In a large bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta, and chopped parsley. Toss gently so the feta mixes without breaking down completely.
Step 4: Making the Dressing and Finishing
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the cooled couscous and vegetable mixture. Toss everything gently until well combined. Taste and adjust salt, pepper, or lemon as needed. Serve chilled or at room temperature.
How to Serve Zesty Mediterranean Couscous Salad with Feta
Serve this salad as a side with grilled chicken, fish, or lamb. It’s also great as a main for a light lunch—add canned chickpeas, grilled shrimp, or sliced avocado for extra protein and creaminess. For a picnic, pack chilled in a sealed container and garnish with extra parsley before serving. The salad looks beautiful on a platter with lemon wedges.
How to Store Zesty Mediterranean Couscous Salad with Feta
- Refrigerator: Store in an airtight container for up to 3 days. The couscous firms as it chills; you can drizzle a little extra olive oil and lemon before serving to refresh the texture.
- Freezing: Not recommended. Feta and vegetables change texture when frozen.
- Make-ahead tip: Prepare the couscous and dressing separately, chop vegetables and combine everything a few hours before serving to keep textures bright.
Expert Tips for Perfect Zesty Mediterranean Couscous Salad with Feta
- Use freshly boiled water straight from the kettle for fluffier couscous.
- Let couscous cool before tossing with veggies to keep the feta crumbly.
- Taste the dressing and adjust lemon and salt — both vary by brand of feta and olives.
- For extra depth, add a teaspoon of red wine vinegar or a pinch of dried oregano.
- Seed and salt the cucumber lightly if it’s very watery to avoid diluting the dressing.
- If you prefer more bite, swap red onion for green onion or soaked shallots.
Delicious Variations
- Protein boost: Stir in a drained can of chickpeas or add grilled chicken or shrimp.
- Grain swap: Use quinoa or bulgur if you want a nuttier texture and higher protein.
- Herb swap: Replace parsley with mint or add both for fresher flavor.
- Veggie add-ins: Add roasted red peppers, artichoke hearts, or diced avocado for richness.
- Spicy twist: Add a pinch of red pepper flakes or a spoonful of harissa to the dressing.
Frequently Asked Questions
Q: Can I make this salad gluten-free?
A: Traditional couscous contains gluten. For a gluten-free version, substitute cooked quinoa or gluten-free pearl couscous. Quinoa cooks differently, so follow package times and let it cool before using.
Q: How long will the salad keep in the fridge?
A: Stored in an airtight container, it will stay good for up to 3 days. Expect the textures to soften over time; toss with a bit more lemon and oil before serving to refresh it.
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice gives brighter flavor, but bottled will work in a pinch. Start with slightly less and taste, since bottled lemon can taste weaker or slightly different.
Q: What can I substitute for Kalamata olives if I don’t like them?
A: Substitute green olives, chopped capers (for a salty pop), or omit entirely and add a handful of toasted pine nuts for texture and flavor.
Q: How can I keep the couscous from becoming mushy?
A: Use the correct water-to-couscous ratio and don’t over-soak. After steaming, fluff with a fork and let it cool uncovered for a few minutes so steam escapes. If it still seems damp, spread it on a tray to cool faster.
Q: Is this salad suitable for meal prep?
A: Yes—prepare components separately (couscous, dressing, chopped vegetables) and combine a few hours before eating. This keeps ingredients from becoming soggy and preserves texture.
Conclusion
This Zesty Mediterranean Couscous Salad with Feta is a quick, flavorful dish that brightens any meal and travels well for lunches, picnics, or potlucks. The lemony dressing, briny olives, and creamy feta make it a crowd-pleaser that’s easy to customize. For another easy Mediterranean-inspired salad to try alongside this one, check out Zesty Mediterranean Couscous Salad – Erin O’Brien. Give it a try—you’ll enjoy the fresh flavors and simple prep.
Print
Zesty Mediterranean Couscous Salad with Feta
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and fresh couscous salad with feta, cherry tomatoes, cucumbers, and a zesty lemon-olive oil dressing.
Ingredients
- 1 cup couscous
- 1 cup boiling water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- In a heatproof bowl, combine the couscous and boiling water. Cover tightly and let it sit undisturbed for 5 minutes.
- Fluff the couscous with a fork and spread it out to cool to room temperature.
- In a large bowl, combine cherry tomatoes, cucumber, red onion, Kalamata olives, feta, and parsley. Toss gently.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the couscous and vegetable mixture. Toss until well combined and adjust seasoning as needed. Serve chilled or at room temperature.
Notes
For extra flavor, add red wine vinegar or dried oregano. Substitute quinoa for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
