Greek Couscous Salad is a bright, fresh, and flavorful Mediterranean-inspired dish that’s perfect for warm-weather meals, potlucks, and easy weeknight dinners. Made with fluffy couscous, crisp cucumbers, juicy cherry tomatoes, salty Kalamata olives, and creamy feta cheese, this vibrant salad is tossed in a simple lemon and olive oil dressing that brings everything together beautifully.
One of the best things about this Greek Couscous Salad recipe is how quick and easy it is to prepare. With just a few fresh ingredients and about 20 minutes, you can create a healthy and satisfying dish that works as a side, light lunch, or meal prep option. The couscous cooks in minutes and absorbs the delicious Mediterranean flavors from the herbs and dressing.
This salad is also incredibly versatile. It pairs perfectly with grilled chicken, fish, lamb, or veggie dishes, making it a great addition to summer barbecues, picnics, and family gatherings. You can even customize it by adding chickpeas, roasted vegetables, or grilled chicken to turn it into a hearty Mediterranean grain bowl.
If you love fresh Mediterranean recipes that are healthy, colorful, and packed with flavor, this Greek Couscous Salad is a must-try. It’s light yet satisfying, easy to make ahead, and full of classic Greek ingredients that make every bite refreshing and delicious. Once you try it, this simple couscous salad will quickly become a staple in your recipe rotation.
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Greek Couscous Salad
Greek Couscous Salad is a bright, Mediterranean-inspired dish packed with fluffy couscous, crisp vegetables, tangy feta cheese, and a simple lemon-olive oil dressing. It’s fresh, colorful, and incredibly versatile—perfect as a light lunch, healthy side dish, or easy meal prep recipe for busy weeks. The combination of cucumbers, tomatoes, olives, and herbs creates a refreshing salad that tastes even better after the flavors have time to mingle.
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
For the Salad
1 cup couscous
1 cup boiling water or vegetable broth
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/3 cup red onion, finely diced
1/3 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tablespoons fresh dill, chopped (optional)
For the Dressing
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 garlic clove, minced
1/2 teaspoon dried oregano
Salt and black pepper, to taste
Instructions
Prepare the couscous
Place couscous in a medium bowl. Pour boiling water or broth over it, cover, and let sit for about 5 minutes until the liquid is absorbed. Fluff with a fork and allow it to cool slightly.
Prepare the vegetables
While the couscous cools, chop the cucumber, tomatoes, red onion, olives, parsley, and dill.
Make the dressing
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
Combine the salad
In a large bowl, mix the couscous with tomatoes, cucumber, onion, olives, feta, and herbs.
Dress the salad
Pour the dressing over the salad and toss gently until everything is evenly coated.
Serve or chill
Serve immediately or refrigerate for 30 minutes to allow the flavors to develop.
Notes
Cooking Tips
Let the couscous cool slightly
Adding vegetables to hot couscous can make them wilt and lose their crisp texture.
Use broth instead of water
Cooking couscous in vegetable or chicken broth adds extra flavor.
Balance the acidity
If the dressing tastes too tart, add a small drizzle of honey to balance the flavors.
Make ahead friendly
This salad tastes even better after chilling for an hour, making it ideal for meal prep or gatherings.
Variations
Greek Chicken Couscous Salad
Add grilled chicken breast or rotisserie chicken for a heartier meal.
Mediterranean Chickpea Version
Mix in 1 cup canned chickpeas for extra protein and fiber.
Orzo Instead of Couscous
Swap couscous for cooked orzo pasta for a slightly different texture.
Vegan Greek Couscous Salad
Simply omit the feta or replace it with vegan feta.
Roasted Vegetable Version
Add roasted zucchini, bell peppers, or eggplant for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
