Easy Mediterranean Couscous Salad with Feta

This Easy Mediterranean Couscous Salad with Feta is not just a delight for your taste buds but also a vibrant addition to any meal. Bursting with fresh vegetables and creamy feta, this salad is quick to prepare and perfect for gatherings or meal prep. Enjoy the combination of flavors and textures that make this dish a family favorite any day of the week!

Why You’ll Love This Easy Mediterranean Couscous Salad with Feta

• Quick to prepare in under 20 minutes
• Perfect for meal prep and leftovers
• Fresh, vibrant flavors that everyone enjoys
• High in nutrients with a variety of fresh veggies
• Great as a side dish or a light main course

Ingredients Needed

Protein

• 4 oz (115 g) feta cheese, crumbled

Rice/Grains

• 1 cup (180 g) Israeli (pearl) couscous

Veggies

• 1 cup (150 g) cherry tomatoes, halved
• 1 medium cucumber (about 200 g), diced
• 1 small red onion (about 70 g), finely diced
• ½ cup (15 g) fresh parsley, chopped

Sauce

• 3 tbsp (45 ml) extra virgin olive oil
• 2 tbsp (30 ml) fresh squeezed lemon juice

Spices

• Salt, to taste
• Black pepper, to taste

Step-by-Step Instructions

Step 1: Cook the Couscous

Bring 1 ¼ cups (300 ml) water to a boil in a medium saucepan. Add a pinch of salt and stir in the couscous. Reduce heat to low, cover, and simmer for 8-10 minutes until the water is absorbed and the couscous is tender. Remove from heat and let it sit covered for 5 minutes.

Step 2: Fluff and Cool

Fluff the couscous with a fork to separate the grains. Let it cool to room temperature before adding other ingredients, or toss it with ice cubes if you’re in a hurry.

Step 3: Prepare the Veggies

While the couscous cooks, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and roughly chop the parsley.

Step 4: Make the Dressing

In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper. Taste and adjust the seasoning as needed.

Step 5: Combine Everything

In a large mixing bowl, combine the cooled couscous, tomatoes, cucumber, red onion, parsley, and crumbled feta. Pour the dressing over the top and toss gently but thoroughly. Taste again and adjust salt, pepper, or lemon juice if needed.

Serving Suggestions for Easy Mediterranean Couscous Salad with Feta

• Serve alongside grilled chicken or fish for a complete meal
• Pair it with pita bread and hummus for a Mediterranean-inspired lunch
• Top with avocado slices for extra creaminess
• Enjoy with a refreshing lemonade or iced tea
• Serve chilled for a perfect summer dish

Tips for Success with Easy Mediterranean Couscous Salad with Feta

• Use fresh, high-quality ingredients for the best flavor.
• For optimal texture, don’t overcook the couscous.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• If preparing in advance, keep the dressing separate until serving to maintain freshness.

Variations

Here are a few easy ways to change it up:

• Add grilled chicken or chickpeas for extra protein.
• Spice it up with a pinch of red pepper flakes or diced jalapeños.
• Substitute quinoa for couscous for a gluten-free option.
• Include seasonal vegetables, like bell peppers or zucchini, for more color and nutrition.

Follow us on Pinterest for more cozy ideas.

Mediterranean Couscous Salad with Feta

A vibrant and quick-to-prepare salad bursting with fresh vegetables and creamy feta, perfect for gatherings or meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Mediterranean

Calories: 250

Ingredients Method Notes

Ingredients

  

Protein

• 4 oz feta cheese, crumbled

Rice/Grains

• 1 cup Israeli (pearl) couscous

Veggies

• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced (about 200 g)
• 1 small red onion, finely diced (about 70 g)
• ½ cup fresh parsley, chopped (15 g)

Sauce

• 3 tbsp extra virgin olive oil
• 2 tbsp fresh squeezed lemon juice

Spices

• Salt, to taste
• Black pepper, to taste

Method

 

Cooking the Couscous

1. Bring 1 ¼ cups (300 ml) water to a boil in a medium saucepan.
2. Add a pinch of salt and stir in the couscous.
3. Reduce heat to low, cover, and simmer for 8-10 minutes until the water is absorbed and the couscous is tender.
4. Remove from heat and let it sit covered for 5 minutes.

Fluffing and Cooling

1. Fluff the couscous with a fork to separate the grains.
2. Let it cool to room temperature before adding other ingredients, or toss it with ice cubes if you're in a hurry.

Preparing the Veggies

1. While the couscous cooks, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and roughly chop the parsley.

Making the Dressing

1. In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper.
2. Taste and adjust the seasoning as needed.

Combining the Salad

1. In a large mixing bowl, combine the cooled couscous, tomatoes, cucumber, red onion, parsley, and crumbled feta.
2. Pour the dressing over the top and toss gently but thoroughly.
3. Taste again and adjust salt, pepper, or lemon juice if needed.

Notes

Use fresh, high-quality ingredients for the best flavor. For optimal texture, don't overcook the couscous. Store leftovers in an airtight container in the fridge for up to 3 days. If preparing in advance, keep the dressing separate until serving to maintain freshness.