This Greek Couscous Salad is a fresh, colorful side dish that gets even better after a little time in the refrigerator! Tossed in a simple lemon olive oil dressing, it is bright, flavorful, and easy enough for busy weeknights while still feeling special enough for picnics, potlucks, and summer gatherings.
Why You’ll Love This Greek Couscous Salad
This fresh couscous salad is light, satisfying, and full of classic Greek-inspired flavors. It comes together quickly with simple ingredients and is easy to customize based on what you have in the fridge.
You’ll love this recipe because it is:
- Ready in about 20 minutes
- Fresh, colorful, and flavorful
- Great for meal prep
- Perfect for picnics and potlucks
- Easy to serve as a side dish or light lunch
- Vegetarian and easy to customize
Tips for the Best Greek Couscous Salad
Let the Couscous Cool Slightly
Warm couscous can make the vegetables soften too quickly. Let it cool for a few minutes before tossing in the fresh ingredients.
Use Fresh Herbs
Fresh parsley, dill, and mint give this salad its bright, fresh flavor. Dried herbs can work in a pinch, but fresh herbs make a big difference.
Seed the Cucumber if Needed
If your cucumber has lots of large seeds or feels especially watery, scoop out the center before dicing. This helps keep the salad from becoming watery.
Add Feta Last
Gently fold in the feta near the end so it stays in soft little crumbles instead of disappearing into the salad.
Make It Ahead
This salad tastes even better after chilling for a little while. Just save a small handful of herbs and feta to sprinkle on top before serving.
Easy Variations
Add Chicken
Top the salad with grilled chicken, rotisserie chicken, or chopped baked chicken for an easy dinner.
Add More Vegetables
Try adding bell peppers, artichoke hearts, kalamata olives, spinach, roasted zucchini, or chopped romaine.
Make It More Mediterranean
Add roasted red peppers, sun-dried tomatoes, or pepperoncini for extra flavor.
Use Orzo or Cauliflower Rice Instead
Swap the couscous for cooked orzo pasta for a Greek orzo salad variation, or cauliflower rice for a low carb option.
Meal Prep and Storage
Store Greek couscous salad in an airtight container in the refrigerator for up to 4 days.
The cucumbers may release a little moisture as the salad sits, so give it a quick stir before serving. Add a drizzle of olive oil or a splash of lemon juice to refresh the flavors if needed.
For best texture, add extra feta and fresh herbs just before serving.
More Hearty Salad Recipes:
- Black Bean & Corn Quinoa Salad
- Roasted Sweet Potato and Spinach Salad
- Avocado Pasta Salad
- Easy Pasta Salad
- Cobb Salad
Greek Couscous Salad
Ingredients
- 1 cup dry couscous
- 1 cup chicken or vegetable broth
- 1 cup cherry tomatoes halved
- 1 large english cucumber diced
- 1/2 cup crumbled feta cheese
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh mint optional
- 15 oz chickpeas rinsed and drained
Lemon Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 garlic clove minced
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Bring the broth to a boil in a small saucepan. Stir in the couscous, cover, and remove from the heat.Let sit for 5 minutes, then fluff with a fork. Transfer couscous to a large bowl and let it cool slightly.
- Halve the cherry tomatoes, dice the cucumber, finely dice the red onion, and chop the fresh herbs.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, lemon juice, lemon zest, Dijon mustard, garlic, oregano, salt, and pepper until well combined.
- Add tomatoes, cucumber, red onion, parsley, dill, mint, chickpeas, and feta to the bowl with the couscous.Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
- Serve right away, or refrigerate for 20–30 minutes to let the flavors blend.Taste before serving and adjust seasoning with additional lemon juice, salt, pepper, or herbs if needed.
