Mediterranean Couscous Salad Recipe

This Mediterranean Couscous Salad is a total sunshine-in-a-bowl situation! It’s the ultimate “no-cook” wonder that combines fluffy grains with the crunch of fresh veggies and the salty pop of feta and olives. Whether you’re looking for a vibrant lunch to brighten up your workday or a crowd-pleasing side for your next BBQ, this salad is about to become your new go-to. Trust me, you’re going to love how the zesty lemon dressing ties everything together for a bite that is truly unreal!

Why You’ll Love This Recipe

• Zero-Fuss Prep: Since couscous only needs a quick soak in hot water, you don’t even have to turn on the stove. It’s a total game-changer for hot days!
• A Texture Dream: You get the soft, cloud-like couscous paired with crisp cucumbers and juicy tomatoes in every single forkful.
• Flavor Explosion: Between the fresh mint, briny olives, and tangy lemon zest, your taste buds are in for a serious treat.
• Meal-Prep Magic: This salad actually tastes even better after the flavors have had a chance to mingle, making it perfect for leftovers.

Ingredients

Gather up these fresh, vibrant ingredients to get started:

• Couscous: The star of the show! These tiny grains cook up in minutes and act like a sponge for all that delicious dressing.
• Boiling Water or Vegetable Broth: This rehydrates your couscous; use broth if you want an extra layer of savory goodness.
• Olive Oil: Used in both the grains and the dressing to add a silky, rich mouthfeel.
• Cherry Tomatoes: These add a burst of sweetness and a beautiful pop of red.
• Cucumber: Provides that essential refreshing crunch we all crave in a Mediterranean dish.
• Red Onion: Adds a little bit of bite and zip to balance out the richness of the cheese.
• Black Olives: For that perfect, salty, Mediterranean flair.
• Feta Cheese: Adds a creamy, tangy, and salty element that is non-negotiable!
• Fresh Parsley & Mint: These herbs bring the “wow” factor—don’t skip the mint, it’s the secret to that bright, garden-fresh taste.
• Lemon Juice & Zest: Provides the acidity needed to make all the other flavors sing.
• Dried Oregano & Black Pepper: Classic seasonings that give the dressing its herbaceous depth.

Note: The ingredients with full measurements can be found right under the article in the recipe card!

How to Make the Recipe

Step 1: Prep the Couscous

Place your dry couscous in a large bowl and stir in the salt and a drizzle of olive oil. Pour your boiling water (or broth) over the top, cover the bowl tightly with a lid or plastic wrap, and let it sit for about 5 minutes. It’s like magic—the grains will soak up every drop!

Step 2: Fluff and Cool

Once the liquid is gone, grab a fork and gently fluff the couscous. This is the secret to keeping it light and airy rather than clumpy. Let it cool down for a few minutes so it doesn’t wilt your fresh veggies.

Step 3: Mix the Salad

Toss in your halved cherry tomatoes, diced cucumber, red onion, sliced olives, crumbled feta, and those gorgeous fresh herbs. It’s already looking like a masterpiece!

Step 4: Whisk the Dressing

In a small separate bowl, whisk together your olive oil, lemon juice, zest, oregano, and pepper. Give it a good stir until it’s perfectly blended.

Step 5: Toss and Chill

Pour that zesty dressing all over the salad and toss gently to coat every grain. For the absolute best results, pop it in the fridge for 15–20 minutes. This gives the couscous time to really “marry” the flavors.

Pro Tips for Making the Recipe

• Don’t Over-Soak: As soon as the water is absorbed, fluff it! Leaving it covered for too long can make the grains a bit too soft.
• Zest Before You Juice: It is so much easier to get that fragrant lemon zest off while the lemon is still whole and firm.
• Size Matters: Try to dice your cucumber and onion into small pieces that are roughly the same size as the cherry tomato halves. It makes for a much better “perfect bite.”

How to Serve

This salad is incredibly versatile! Here are a few ways I love to enjoy it:

• The Main Event: Serve a large scoop topped with some grilled shrimp or lemon-herb chicken for a full, satisfying meal.
• The Picnic Side: This is the ultimate side dish for burgers or kabobs because it holds up so well at room temperature.
• Pita Pocket Style: Stuff this salad inside a warm pita with a dollop of hummus for a quick and delicious hand-held lunch.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to 3 to 4 days. The veggies will release a little juice over time, so give it a quick toss before eating.

Freezing

I don’t recommend freezing this salad, as the fresh cucumbers and tomatoes will lose their crisp texture once thawed. This one is definitely best enjoyed fresh!

Reheating

No reheating required! This dish is meant to be served chilled or at room temperature, making it a great “grab-and-go” option.

FAQs

Can I use pearl (Israeli) couscous instead? You absolutely can, but keep in mind that pearl couscous needs to be simmered on the stove in boiling water for about 8-10 minutes rather than just soaked. The texture will be chewier and more pasta-like, which is also delicious!

How can I make this vegan? It’s so easy! Just omit the feta cheese or swap it for your favorite plant-based feta alternative. The olives and dressing provide so much flavor that you won’t even miss the dairy.

Is this salad gluten-free? Standard couscous is made from wheat, so it is not gluten-free. However, you can easily swap the couscous for quinoa or even cauliflower rice to make this dish gluten-friendly.

Can I add other vegetables? Absolutely! This is a “clear out the fridge” kind of recipe. Chickpeas, roasted red peppers, or even some chopped spinach would be fantastic additions to the mix.