This Greek couscous salad recipe is vibrant and bursting with bold Mediterranean flavors. Made in minutes, I love serving it as a healthy side dish OR the main course!
Why I love this recipe
- Hearty and healthy. Couscous comes from semolina and is naturally high in fiber and low in calories. It’s even better when paired with fresh vegetables and a healthy-fat dressing.
- Easy to customize. You can add, swap, or substitute every ingredient to save time or spare a trip to the store.
- A perfect make-ahead salad. Make a massive batch and keep the dressing separate. Portion the salad for meal prep, or top with the dressing right before serving.
Couscous Salad
While I was in college and studying nutrition/wellness, the number one question I was asked was “How can I lose weight?” Or a similar question: “How do I keep the weight I’ve lost off?” And while it took me probably all four years in college to formulate my “perfect” response to these questions, it ultimately boiled down to one simple thing: moderation. Meaning, eat in moderation and exercising in moderation.
Ingredients needed for Greek couscous salad
- Couscous. Cook your couscous according to the package directions. If the directions say to add butter at the end, I’d skip that step since it’ll make mixing the couscous with the other ingredients harder.
- Tomatoes. Use either Roma tomatoes or halved cherry tomatoes.
- Cucumber. I like Persian cucumbers since they’re smaller and sweeter, but any kind will do.
- Red onion. I suggest using red onion over white onion, which will be too overpowering.
- Black olives. For a salty, briny flavor. I also tried kalamata olives, and both were delicious, so use whichever you have on hand.
- Feta cheese. I tested crumbled feta and feta from a block, and I preferred the block because it’s less salty and has a creamier texture.
For the Greek dressing:
- Olive oil. What good couscous salad doesn’t have olive oil as part of the dressing?
- Red wine vinegar. For an authentic flavor.
- Lemon juice. Elevates the other ingredients and adds a pleasant tang.
- Oregano. A popular Greek spice, this takes the salad to another level!
- Salt and pepper. To taste.
How to make Greek couscous salad
I’ve included step-by-step tips below to make this recipe easy to follow in the kitchen. For the full recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the salad dressing. In a small bowl, the added ingredients until mixed.
Step 2- Mix. In a large mixing pot, add the rest of the ingredients and mix to combine.
Step 3- Dress. Pour the mixing over the salad and mix to combine. Serve immediately or refrigerate.
Storage instructions of Greek couscous salad
To store: The recipe salad should be stored in an airtight container in the refrigerator for up to 5 days. If you are already mixed in, don’t worry; just give it a good toss before serving. I don’t recommend freezing this salad since the veggies will become mushy once thawed.
TO MAKE THIS GREEK COUSCOUS SALAD YOU WILL NEED:
- pearled (Israeli) couscous – A type of pasta made of semolina flour and water.
- chickpeas – For additional protein and fiber!
- cherry tomatoes – Or substitute with grape tomatoes.
- Persian cucumbers – Adds cool, crisp, and refreshing flavor.
- red onion – Consider soaking onions in ice water to remove a lot of the bite. You still get onion flavor but it mellows out considerably
- greek olives (pitted) – Adds distinct briny flavor.
- pepperoncini – Purchase pre-sliced pepperoncini for less prep work
- feta cheese – Freshly crumbled is best as it’s not coated in anti-caking ingredients.
- Olive oil – Lends fat and flavor.
- lemon juice – Adds bright and fresh citrus flavor and acidity.
- fresh dill – Lends sweet and grassy with notes of celery and parsley.
- garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
- freshly ground black pepper – Adds some subtle bite and flavor.
- kosher salt – Enhances the flavors of the salad.
RECIPE VARIATIONS:
- Swap: Instead of garlic powder and a small spoonful or 2 of toum (Lebanese garlic sauce).
- Make it Creamy: Add a spoonful or 2 of plain nonfat Greek yogurt or tzatziki.
- Add Crunch: Toss in toasted and crushed pita bread or pita chips.
- Protein: Add chopped grilled Greek chicken or shredded rotisserie chicken!
Recipe!
Greek Couscous Salad Recipe!
In this Greek Couscous Salad, cooked pearled (Israeli) couscous, fresh cucumbers, cherry tomatoes, greek olives, crumbled feta cheese, pepperoncini and chickpeas are tossed with lemon juice, fresh dill and olive oil. A simple healthy and delicious salad that's great for a small crowd or meal prepping for the week. Yields 7 cups and yields 7 (1-cup) servings.
Equipment
- mixture
Ingredients
- 1 cup pearled couscous, uncooked
- 14 ounces chickpeas, rinsed and drained
- 2 cup cherry tomatoes, halved
- 1 1/2 cup Persian cucumbers, halved and sliced
- 1/2 cup red onion, finely chopped
- 1/2 cup pitted Greek olives, halved
- 1/3 cup pepperoncini, sliced
- 1/3 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp lemon juice, freshly squeezed
- 2 tbsp fresh dill, chopped
- 3/4 tbsp garlic powder
- freshly ground black pepper
- kosher salt, to taste
Instructions
- Prepare the couscous following the package directions. Transfer the couscous to a fine mesh colander or strainer and rinse with cold water to stop the cooking process and cool down the couscous. Drain and transfer the (cold) cooked couscous to a large mixing bowl.
- Mean while prep all of the salad ingredients.
- To the bowl with the couscous, add in the chickpeas, tomatoes, cucumbers, red onion, olives, pepperoncini, feta cheese, olive oil, lemon juice, dill and garlic powder. Season with lots of freshly ground black pepper.
- Toss to combine. Taste and season with kosher salt as desired.
- Serve immediately or refrigerate until ready to serve. I like to top this salad with a little extra feta and chopped fresh dill when serving.
“This Greek Couscous Salad recipe is a new favorite in our household! The fresh flavors of cucumber, tomato, and feta blend perfectly with the couscous and lemon dressing. It’s light, refreshing, and so easy to make. Thank you for sharing this delicious recipe!”
“Absolutely loved this Greek Couscous Salad! The combination of flavors—crisp cucumber, juicy tomatoes, tangy feta, and refreshing lemon dressing—was perfect. It’s now a go-to dish for quick, healthy lunches. Thanks for the great recipe!”