Mediterranean Couscous Salad
Fluffy couscous meets crisp cucumber, tomato and kalamata olives, with lemon, garlic, parsley and mint. Feta on top, ready in 30 minutes for 6.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 350 ml
- 4 tbsp
- 1 clove
- 250 g
- 100 g
- 20 g
- 10 g
- 100 g
- 1 tsp
- ½ tsp
Process
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In a medium saucepan, bring 350 ml water and 1 tbsp olive oil to a boil. Stir in 300 g couscous, cover, and remove from heat. Let stand for 5 minutes.
Fluff the couscous with a fork and spread it on a large plate or tray to cool to room temperature.
In a small bowl, whisk the remaining 3 tbsp olive oil, lemon zest and juice, minced garlic, salt, and pepper.
In a large bowl, combine the cooled couscous, diced cucumber, halved cherry tomatoes, diced red onion, halved olives, chopped parsley, and mint.
Pour the dressing over the salad and toss gently until everything is evenly coated.
If using, sprinkle the crumbled feta cheese on top. Taste and adjust salt and pepper. Serve at room temperature.
Kitchen notes
Kitchen notes
- Do not skip cooling the couscous completely before adding the vegetables; warm couscous will steam the cucumber and tomatoes and make the salad soggy.
- Fluff the couscous with a fork as soon as it has absorbed the water; stirring with a spoon will make it gluey.
- For the best flavor, let the salad sit for 15-20 minutes before serving so the lemon and garlic can meld.
Substitutions
- couscous→quinoa (cooked) for a gluten-free option
- feta cheese→omit for dairy-free or use a dairy-free feta alternative
- kalamata olives→green olives or capers
Storage & reheating
Store in an airtight container in the refrigerator for up to 3 days. The salad tastes best at room temperature; let it sit out for 15 minutes before serving. Do not freeze, as the vegetables will become mushy.
Gallery
FAQ
The questions we get asked most
Why is my couscous salad mushy?
Mushy couscous usually happens from using too much water or not fluffing it immediately. Use the exact water ratio (1 part couscous to 1.2 parts water) and fluff with a fork right after the 5-minute rest. Also, cool the couscous completely before mixing with the vegetables.
Can I make this salad ahead of time?
Yes, you can make it up to 24 hours ahead. Keep the dressing separate and add it just before serving to prevent sogginess. The flavors actually improve after a few hours, so it is a great make-ahead dish.
How long does couscous salad last in the fridge?
It keeps well for up to 3 days in an airtight container in the refrigerator. After that, the vegetables start to lose their crunch and the herbs darken. Give it a good stir before serving.
Can I use a different grain instead of couscous?
Yes, cooked quinoa, bulgur, or orzo work well. Adjust the dressing amount as needed; quinoa and bulgur absorb more dressing than couscous. For gluten-free, use quinoa.
Is this salad vegan?
It is vegan if you omit the feta cheese. The base recipe with couscous, vegetables, olives, and lemon-olive oil dressing is fully plant-based. Check that your couscous does not contain added ingredients.
How do I keep the herbs from turning black?
Add the chopped parsley and mint just before serving if you plan to store the salad. If making ahead, toss the herbs with a little olive oil to coat them, which helps preserve their color.
Can I add protein to make it a main dish?
Absolutely. Grilled chicken, chickpeas, or shrimp are great additions. If using canned chickpeas, rinse and drain them well before adding. Adjust the salt since chickpeas and olives are already salty.
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